1boneless lamb shoulder (about 2kg), fat trimmed (see note)10garlic cloves, thinly sliced15anchovy fillets½bunch each of oregano and thyme4rosemary sprigs200 mlextra-virgin olive oil400 mlsemi-dry white wine, such as Soave1 litre(4 cups) chicken stockSemolina gnocchi600 mlmilk175 gmwhite semolinaFor seasoning:freshly ground white pepper2eggs180 gmfinely grated Parmigiano-Reggiano 100 gmbutter, melted, for brushingRoast cherry tomatoes1bunch basil300 gm(2 branches) truss cherry tomatoes 2garlic cloves, thinly sliced40 mlextra-virgin olive oil
For semolina gnocchi, bring milk to the boil over medium-high heat in a large saucepan, then add semolina in a thin steady stream, whisking continuously. Bring back to the boil, stir continuously until thick (5-7 minutes), season to taste and remove from the heat. Meanwhile, lightly whisk eggs with half the Parmigiano-Reggiano, then add to semolina mixture, stirring to combine. Pour into a lightly oiled 20cm square cake tin and refrigerate until chilled (3-4 hours), then turn out, cut into triangles and set aside.
For roast cherry tomatoes, preheat oven to 180C. Place basil in a roasting pan, top with tomatoes, scatter with garlic and drizzle with olive oil. Roast until just tender and skins start to split (10-15 minutes), set aside and return to oven to warm through during last 5 minutes of baking semolina.
Reduce oven to 160C. Place lamb shoulder skin-side down on a work surface and scatter with one-third of the garlic and 5 anchovies. Season to taste, roll into a cylinder and tie at intervals with kitchen string.
Scatter half the herbs over base of a casserole, place lamb on top, then pour over olive oil. Rub remaining herbs and garlic over lamb, add wine, stock and remaining anchovies. Cover with lid, ensuring lamb is not touching lid. Bake for 45 minutes, reduce heat to 140C and cook until very tender and juices run light pink when centre of lamb is pierced with a skewer (45-50 minutes). Rest, covered, for 10 minutes.
Increase oven to 200C. Place semolina triangles on a buttered baking tray, brush with butter, scatter over remaining Parmigiano-Reggiano. Bake until golden (5-10 minutes). Serve immediately with thickly sliced lamb, pan juices and roast cherry tomatoes.
Note Rutherglen Premium Lamb delivers around Australia.