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Slow-roast shoulder of lamb with anchovy & rosemary

Slow-roast shoulder of lamb with anchovy & rosemary

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

Nutrition: per serving
HighlightNutrientUnit
kcal535
fat41g
saturates19g
carbs5g
sugars3g
fibre1g
protein37g
low insalt0.67g
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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
  • 1 ½kg shoulder of lamb , on the bone
  • 2 red onions , cut into wedges
  • small glass white wine

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.

Goes well with

Recipe from Good Food magazine, October 2011

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Overall rating

A star rating of 4.3 out of 5.44 ratings
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