Slow-roast shoulder of lamb with anchovy & rosemary

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Results 21-34

• Katie

  30 April 2012

  Katie rated and commented on this recipe

  

  Similar to many comments, we used local lamb that was given to my parents from the farm for a favour, so couldnt be more local if it tried. Husband not anti lemon in G&T but anti lemon in cooking but actually even he agreed this added to the taste. I can't rave about this recipe enough, delicious! made for a meal with neighbours and ate every single last shred, not a thing left over. I served with roast potatoes (the reason my husband married me) and carrot, pomegranate and goats cheese side dish, sounds weird but absolutely lovely. Will definitely make this again, quick and easy to prepare and melt in the mouth gorgeous!

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• Louise Panks

  13 May 2012

  Louise Panks rated and commented on this recipe

  

  This was truly delicious and will be made again and again. The meat melted and tasted truly delicious. I will try serving with a cous cous and roasted mediterranean vegetables.

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• Oliveoyl

  31 May 2012

  Oliveoyl rated and commented on this recipe

  

  Slow cooking seems to be very fashionable at the moment, this is the first time I've tried it with lamb. I've always found lamb shoulder difficult to carve - no problem with this recipe - it just fell off the bone! Having read all the comments I left out the lemon completely and put extra wine in plus a splash of balsamic. Everyone liked it, I will do this again.

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• Katie

  21 June 2012

  Katie commented on this recipe

  Fabulous recipe, 1st time I made it with local lamb shoulder for a dinner party, served with the goats cheese & carrots side dish with pomegranate seeds, went really well together. Cooked again this week for a friend coming round with roasties and veg and again, delicious. Smaller joint of meat so only cooked in total for 3 hours but I will make this again and again even as a mid week meal as it is so easy - we work from home so I can put it on mid afternoon, walk away and leave it and have something truly delicious for tea. Makes me want to check out more James Martin recipies as I have to confess I have always thought him a bit of a knob.... can I say that?!

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• lizleicester

  08 July 2012

  lizleicester rated and commented on this recipe

  

  Mmmmmm. This works so well and the result is so good. 5 of us ate every last morsel of our 1.5kg shoulder but we could have fed more if we'd needed to (ie weren't so greedy!)

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• mother*ship

  18 September 2012

  mother*ship rated and commented on this recipe

  

  Just used 1 lemon after reading the comments and it was lovely!

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• Jutekako

  01 October 2012

  Jutekako rated and commented on this recipe

  

  Way to much lemon, must be an error ?

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• aisha

  02 October 2012

  aisha commented on this recipe

  Hi is there an altenrative to the wine (no alcoholic?)

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• impeed

  04 October 2012

  impeed commented on this recipe

  All the Alchohol dissapears with cooking...so not alchoholic at all once cooked :0)

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• Four Candles

  13 November 2012

  Four Candles rated and commented on this recipe

  

  Would have preferred plain roast lamb with mint sauce. Like other people I thought the lemon added an unwelcome bitter taste, plus the pan juices just tasted burnt.

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• PattiP

  24 November 2012

  PattiP rated and commented on this recipe

  

  My shoulder of lamb was twice the size of the one in the recipe (bought the shoulder first then looked for ways to cook it). I cooked it for 5.5 hours. The "juices" in the pan kept drying up, so I kept on adding wine. In the end I had used a whole bottle. The friends who ate it said it was "the best lamb they'd ever eaten" - it was scrummy.

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• Dicko

  20 January 2013

  Dicko rated and commented on this recipe

  

  Made this today with slight amendments as I didn't have everything in. Used red wine instead of white and preserved lemons instead of fresh -all worked well and would definately do it again. As some said, there was little juice at the end but just added a bit of water and made a gravy in the roasting pan on th hob, super.

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• Karen

  28 February 2013

  Karen commented on this recipe

  I've made this several times and it has always been delicious. With a fan oven don't be tempted to go any higher than 140 or it does dry out. I've just made it with a mixture of lime and lemon as I didn't have enough and shallots as I had no red onions. Still fab.

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• Ellie1789

  24 March 2013

  Ellie1789 rated and commented on this recipe

  

  One member of my family found the lemons too strong in the meat juice so I would advise to use only one. I however quite enjoyed the taste. I added lamb gravy granules with some water to create more sauce. Many of the red onions burned. The meat was very tender and practically fell off the bone; I got many 'mhmm' noises at the table. I served it with honey-glazed carrots, broccoli and roasted potatoes.

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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 37g, carbohydrate 5g, fat 41 g, saturated fat 19g, fibre 1g, sugar 3g, salt 0.67 g

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