Serves 4 | 3.5 hours prep | 3.5 hours cooking
Brine
To make the brine, crush the juniper berries, cloves and black pepper in a mortar and pestle.
Place all the brine ingredients in a heavy-based saucepan filled with 4litres of water and bring to the boil over high heat.
Remove from the heat, strain through a fine-meshed sieve and store in the fridge. Do not use until cooled completely.
Lamb
Place the lamb in a container, pour over enough brine to cover the lamb, cover with plastic film and place in the fridge for 3hours.
Remove the lamb and pat dry with a paper towel.
Preheat the oven to 110°C.
Place the brined lamb in a casserole dish with the garlic, rosemary and chicken stock. Cover and roast for 3½ hours or until the meat is falling off the bone.
Mint Salsa
Place the garlic, parsley, mint and grapeseed oil in a food processor and process until smooth. Transfer to a bowl, stir in the vinegar and season with salt and pepper, to taste.
To Serve
With the lamb falling off the bone, simply serve with the mint salsa.
Tip: Many accompaniments and sides complement the lamb perfectly. Some other options are hummus, eggplant caviar and a simple green or chickpea salad.
