Slow-roast shoulder of lamb with anchovy & rosemary

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• julie

  02 October 2011

  julie rated and commented on this recipe

  

  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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• Hayley Brown

  09 October 2011

  Hayley Brown rated and commented on this recipe

  

  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.

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• Michele

  10 October 2011

  Michele rated and commented on this recipe

  

  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.

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• Jo-Jo

  15 October 2011

  Jo-Jo rated and commented on this recipe

  

  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!

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• Inge

  16 October 2011

  Inge rated and commented on this recipe

  

  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!

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• fuji115

  23 October 2011

  fuji115 rated and commented on this recipe

  

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

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• madcookie

  27 October 2011

  madcookie commented on this recipe

  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!

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• madcookie

  27 October 2011

  madcookie rated this recipe

  

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• Hayley Brown

  13 November 2011

  Hayley Brown commented on this recipe

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

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• Theresa

  15 November 2011

  Theresa rated and commented on this recipe

  

  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. :-)

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• Mumble

  03 December 2011

  Mumble rated and commented on this recipe

  

  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!!

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• Pippa

  02 January 2012

  Pippa rated and commented on this recipe

  

  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

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• Crat

  13 January 2012

  Crat rated and commented on this recipe

  

  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!)

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• Theresa

  07 February 2012

  Theresa commented on this recipe

  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!

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• Nic

  10 February 2012

  Nic commented on this recipe

  any suggestions on what to serve it with?

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• russell labey

  24 February 2012

  russell labey commented on this recipe

  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 ?

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• Rosie

  04 March 2012

  Rosie rated and commented on this recipe

  

  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!

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• Rosie

  25 March 2012

  Rosie commented on this recipe

  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

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• ekc36

  10 April 2012

  ekc36 commented on this recipe

  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!

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• Cindy2709

  15 April 2012

  Cindy2709 rated and commented on this recipe

  

  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.

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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
• 1½kg shoulder of lamb , on the bone
• 2 red onions , cut into wedges
• small glass white wine

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 4 hrs

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
• 1½kg shoulder of lamb , on the bone
• 2 red onions , cut into wedges
• small glass white wine

Per serving

535 kcalories, protein 37.0g, carbohydrate 5.0g, fat 41.0 g, saturated fat 19.0g, fibre 1.0g, sugar 3.0g, salt 0.67 g

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