Slow-roast shoulder of lamb with anchovy & rosemary

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

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...

  • Yield: Serves 6
  • Cooking time: 4 Hour
  • Rating: 4/5
  • Publisher: Bbcgoodfood.com

Ingredients

  • 4 rosemary Rosemary rose-mar-eeRosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game… sprigs, leaves removed
  • 4 garlic cloves, crushed
  • 1 tbsp capers Capers kay-perCapers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As… , finely chopped
  • 3 anchovy Anchovy ann-choe-veeSilver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic… fillets in oil, drained and finely chopped
  • 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 Lamb laamA lamb is a sheep that is under one year old, and is known for its delicate flavour and tender… , on the bone
  • 2 red onion, cut into wedges
  • small glass white wine

Recipe reviews


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