SLOW-ROAST SHOULDER OF LAMB WITH ANCHOVY & ROSEMARY

Slow-roast shoulder of lamb with anchovy & rosemary image

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

Provided by James Martin

Categories Dinner, Main course

Time 4h10m

Yield Serves 6

Number Of Ingredients 9

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 535 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.67 milligram of sodium