Slow-roast shoulder of lamb with anchovy & rosemary

Slow-roast shoulder of lamb with anchovy & rosemary

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(24 ratings)

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Cooking time

Prep: 10 mins Cook: 4 hrs

Skill level

Easy

Servings

Serves 6

This generous dish of melt-in-the-mouth lamb feels extravagant, but is an inexpensive way to feed a crowd

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
535
protein
37g
carbs
5g
fat
41g
saturates
19g
fibre
1g
sugar
3g
salt
0.67g

Ingredients

  • 4 rosemary sprigs, leaves removed
  • 4 garlic cloves, crushed
  • 1 tbsp capers, finely chopped
  • 3 anchovy fillets in oil, drained and finely chopped
  • 2 tbsp olive oil
  • 2 whole lemons
  • 1½ kg shoulder of lamb, on the bone
  • 2 red onions, cut into wedges
  • small glass white wine

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Method

  1. Heat oven to 160C/140C fan/gas 3. Finely chop the rosemary, then mix with the garlic, capers, anchovies, olive oil and zest and juice of 1 lemon, reserving the used lemon halves. Make 3-4 slashes across the top of the shoulder, then rub the rosemary mixture all over the lamb.
  2. Scatter the onion into the base of a large roasting tin, cut the remaining lemon in half, squeeze the juices into the tin, and place all the used lemon halves in the tin with the onions. Place the lamb on top and roast for 1 hr. Pour in the wine and roast for a further 3 hrs until the meat is really tender. Leave to rest for 15 mins then serve, pulled into chunks rather than carved, with any pan juices.

Recipe from Good Food magazine, October 2011

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Comments

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cindy2709's picture
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This was my first attempt on shoulder of lamb and it was delicious. All tender and succulent. But I found the meat juices were rather sour and bitter cos of the lemons, hence I put the juices and onions in the blender and added a splash of milk, knob of butter and finally a splash of honey to even out the sour/bitter taste. Turned out a really tasty and smooth gravy. I'd make that dish again but with just one lemon.

emily_chester36's picture

James Martin strikes again! This recipe was amazing - the lamb was so tasty and tender. Made it with home-made mint sauce and crispy roasties - we demolished it between 4 of us!

rwgreenrose's picture
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If yr ever stuck on what to do for a dinner party this is the one for u. The most amazing dish ever. Such a success. Love this

rwgreenrose's picture
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This is restaurant stuff. Absolutely melt in the mouth meat.
Marinated a couple of days before. Didn't have any white wine so used some JA rum instead. fantastic. Will def cook again and again again.
And it's easy on the pocket. Yeah!

rlabey's picture

This recipe is heinous!

You need to kick off the lamb in a hot oven to get the skin crisping and the fat rendering before turning it down to the low heat to slow cook. Can’t do that with lemons they’ll just burn. They add nothing except an unpleasant taste to the juices.

And for heaven’s sake there’s enough fat on lamb without adding more in the form of olive oil.

Make small incision in the skin, pop some rosemary and garlic in them, anchovies too if you really must but good lamb shouldn’t need them. Slam in the oven at high heat for 15 minute then turn down for a three hours.

Does James actually cook this ?

nic998nic's picture

any suggestions on what to serve it with?

missharding's picture
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I first made this for friends who came round for dinner but have since made it many times for my husband and I as we love the flavours of this dish and the fact that the lamb is so suculent that it just falls of the bone!

hferenbach's picture
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Did this recipe as directed and it was AMAZING! Would highly recommend - my other half thinks this is the tastiest thing we've made from this site (and we've made a lot!)

pippachoc's picture
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Oh my word!! Absolutely divine! Omitted capers and didn't use rosemary as it had shrivelled up in the garden(!) and were lucky enough to have our own lamb which had a very happy 'cuddled-every-day' life. Soft and succulent, with gorgeous added flavour. Bit nervous as hubby is anti-lemon but he agreed it is just right. Many thanks

mumblina's picture
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Absolutely delicious - lamb was incredibly tender and pulled apart with a fork... tasted superb. Only downside was the four hours of torture waiting to eat it as the smell coming from the oven was aaaaaaaaaaaaaamazing!!

missharding's picture
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I made this recipe for a casual dinner with friends. It was gorgeous everybody enjoyed it and between us we ate every bit. I didn't change anything, I thought it was perfect just how it was. I have since made it another twice. :-)

hayleyb277's picture
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Made it using mutton last week, again delicious but with a slightly stronger flavour, excellent way of treating a nice joint of mutton.

anappleaday's picture
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wow..... cooked this in my caravan on the East Coast, was able to go out for the day with family.... what a treat to come back to something we would have all been prepared to pay for in a 'posh' restaurant... once again, thank you James... 10 out of 10..... (served it with a 'green garden veg pie' and yorkshires - all prepared in advance...) scrummy!

fuji115's picture
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One word DEVINE! Didn't change anything about the recipy, didn't have any problems with being too lemony or dry.

zomer2009's picture
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I did not change any of the ingredients, don't when I make it the first time. Disapointing was the dry bottom of the tin, with burned unions and lemmon, even with the wine.
Other recipies I found, there was oil or lamb fond (? do not know the english word) added, I think I will do this the next time, because the lamb was still very good.
Together with the sweet carrot puree, great!

joanna1972's picture
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This was perfect...the flavours worked so very well! The anchovies and capers added so much flavour/seasoning, and the lemon was just right for our taste buds!

mstaley's picture
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Was really looking forward to this and returning to the delicious aroma had high expectations. Maybe it was down to having cooked it for 6 hours in the slow cook oven of a range (?) but the overpowering flavour was of lemon - far too strong! Meat was lovely and tender but won't be doing shoulder again with this recipe.

hayleyb277's picture
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Absolutely scrummy, melt in the mouth lamb went down a treat for a for my Dad's birthday lunch after spotting it in the magazine, permanently in my binder to use again.

julie121t's picture
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Absolutely loved this dish. So tasty and incredibly easy to make. I didn't tell the family it contained anchovies until after they'd all enjoyed it! They added a different level of seasoning but couldn't be singled out. A new favourite.

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