Name: Slow-roast shoulder of lamb with anchovy & rosemary
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: Serves 6
Cuisine: British
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; 1 ½kg shoulder of lamb on the bone; 2 red onions cut into wedges; small glass white wine

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Slow-roast shoulder of lamb with anchovy & rosemary

Slow-roast shoulder of lamb with anchovy & rosemary

James Martin

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Serves 6

Easy

Prep: 10 mins

Cook: 4 hrs

A star rating of 4.3 out of 5.59 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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
1 ½kg shoulder of lamb

on the bone
2 red onions

cut into wedges
small glass white wine

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Nutrition: per serving

kcal535
fat41g
saturates19g
carbs5g
sugars3g
fibre1g
protein37g
salt0.67g

low

Method

step 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.
step 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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A star rating of 4.3 out of 5.59 ratings

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