
Nutrition and extra info
Nutrition: per serving
- kcal535
- fat41g
- saturates19g
- carbs5g
- sugars3g
- fibre1g
- protein37g
- salt0.67g
Ingredients
- 4 rosemary sprigs, leaves removed
Rosemary
rose-mar-eeRosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 4 garlic cloves, crushed
- 1 tbsp capers, finely chopped
Capers
kay-perCapers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 3 anchovy fillets in oil, drained and finely chopped
Anchovy
ann-choe-veeSilver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 2 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 whole lemons
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1½ kg shoulder of lamb, on the bone
Lamb
laamA lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 2 red onions, cut into wedges
- small glass white wine
Method
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.
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.
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