Method

• 1.
  Preheat the oven to 140°C.
• 2.
  Combine the herbs, 2 garlic cloves and 1/3 cup (80ml) oil in a food processor and whiz for 1-2 minutes until it forms a paste.
• 3.
  Season the inside of the lamb shoulder well and spread with the herb paste. Roll up lamb to form an 8-10cm thick roll, then tie with kitchen string. (You may need to cut the lamb into 2 smaller pieces.)
• 4.
  Pour 1.5 litres (6 cups) oil into a 2-litre flameproof casserole and place over low heat for 5 minutes or until warm. Add the lamb, then pour in enough remaining oil to completely cover the lamb. Cover the pan with foil, then make 2 slits in the foil to allow steam to escape. Bake in the oven for 3 1/2-4 hours until a skewer can easily be inserted into the centre of the lamb.
• 5.
  Meanwhile, halve garlic bulbs through the centre and tightly wrap each half in oiled foil. Bake for 30-40 minutes until very soft. Cool slightly. Squeeze garlic into a blender, discarding skins, then puree with extra virgin olive oil. Push through a fine sieve, if desired. Set the garlic paste aside.
• 6.
  Remove lamb from oven and allow to cool in the oil. Once cool enough to handle, enclose lamb tightly in foil to help maintain its shape, then chill for at least 1 hour.
• 7.
  Preheat oven to 190°C and line a baking tray with baking paper. Unwrap the lamb, remove the string and cut into 6cm-thick medallions. Place the medallions on a tray and spread each with 1 tbs of the roasted garlic paste. Sprinkle with breadcrumbs. Roast in the oven for 15-18 minutes until the breadcrumbs are golden and a metal skewer inserted into lamb comes out hot.
• 8.
  Meanwhile, bring a large pan of salted water to the boil. Add barley and cook for 15 minutes until tender, adding carrot and pumpkin for final 3 minutes. Drain well.
• 9.
  Melt butter in a large pan over medium heat. Add cooked barley and vegetables, and toss well. Add stock, bring to a gentle simmer and cook over medium heat for 3-5 minutes until stock is nearly absorbed and barley is moist and glossy. Season.

• 10.
  Serve the lamb with the barley mixture.