Slow roasted lamb shoulder with anchovy and rosemary

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A super-simple but super-delicious recipe. After four hours in the oven, the lamb will be meltingly tender and packed with flavour.

How long will it take?

4 hours 10 minutes

What’s the serving size?

Serves 6

What do I need?

  • 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
  • 1½ kg shoulder of lamb, on the bone
  • 2 red onions, cut into wedges
  • small glass white wine
  1. Heat oven to 160C.
  2. 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.
  3. Make 3-4 slashes across the top of the shoulder, then rub the rosemary mixture all over the lamb.
  4. Scatter the onion into the base of a large roasting pan.
  5. Cut the remaining lemon in half, squeeze the juices into the tin, and place all the used lemon halves in the pan with the onions.
  6. Place the lamb on top of the onions and lemon and roast for 1 hour.
  7. After 1 hour, pour in the wine and roast for a further 3 hrs until the meat is really tender.
  8. Leave to rest for 15 mins then serve, pulled into chunks rather than carved, with any pan juices.


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