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It's worth waiting the 24 hours marinating time to produce this delicious and flavourful feast!
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Prep Time 20 minutes
Cook Time 5 hours
Servings 8

Ingredients
  

Brine

  • 4 litres water
  • 1 cup coarse salt
  • 1 cup caster sugar
  • 10 juniper berries
  • 1 tsp black peppercorns

The lamb

  • 3 kg lamb shoulder bone in, trimmed
  • 8 cups chicken stock
  • 1 garlic bulb halved
  • 2 bay leaves
  • 1 sprig rosemary
  • 2 kg Jerusalem artichokes or kipfler potatoes washed

Herb sauce

  • 2 cups parsley leaves firmly packed
  • 1/2 cup mint leaves firmly packed
  • 2 tbsp picked thyme leaves
  • 3 garlic cloves crushed
  • 3 anchovy fillets
  • 1 tbsp dijon mustard
  • 1 cup olive oil
  • 2 tbsp chardonnay or white wine vinegar
  • 2 tsp caster sugar
  • 1 cup vegetable oil extra

To serve

  • Fresh bay leaves, rosemary and thyme

Instructions
 

  • In a large pot combine water, salt, sugar, juniper berries, cloves, bay leaves and peppercorns. Bring to the boil to infuse flavours and dissolve dry ingredients, cool. Place lamb in a very large plastic container and cover with brine. Brine lamb in the refrigerator overnight.
  • Drain lamb and transfer to a deep oven tray. Discard brine. To the lamb, add stock, wine, garlic, bay leaves and rosemary. Set the combination steam oven to hot air with steam at 130°C, 100% humidity. Cook on the lowest oven shelf for 4 hours, turning lamb over halfway through cooking.
  • After 3 hours, place Jerusalem artichokes or potatoes onto a perforated tray, sprinkle with salt and add to the top oven shelf with the lamb and cook for 30 minutes. Remove from the oven and allow to air dry on the bench top for 5 minutes. Continue cooking lamb for a further 30 minutes.
  • Meanwhile, prepare the herb sauce by combining parsley, mint, thyme, garlic, anchovy, Dijon mustard, oil, vinegar and sugar in a blender; process until chunky. Season with salt and pepper and transfer to a serving bowl. Refrigerate until required.
  • Preheat a separate oven to 230°C (210°C fan-forced). Pour extra vegetable oil in a deep enamel tray and heat in the oven for 15 minutes on the lowest shelf. Carefully add Jerusalem artichokes or potatoes to oil, turning so they are well coated in fat. Cook for 30 minutes. Set the oven to full surface grill with hot air at 220°C.
  • Remove lamb from combination steam oven and transfer to the highest shelf possible with the artichokes or potatoes, on the second shelf from the top. Quickly turn artichokes over then continue cooking for a further 30 minutes, or until the lamb is roasted and golden.
  • To serve, place lamb on a serving plate with artichokes/potatoes, drizzle with juices and garnish with bay leaves, rosemary and thyme. Serve with herb sauce. 

Notes

FEATURED APPLIANCES: GAGGENAU 76CM 400 SERIES BUILT-IN COMBI-STEAM OVEN, GAGGENAU 76CM 400 SERIES PYROLYTIC BUILT-IN OVEN, GAGGENAU 90CM 400 SERIES FULL SURFACE INDUCTION COOKTOP.