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Slow-Roast Shoulder of Lamb With Anchovy, Lemon & Rosemary Rub

Here's how you make Slow-Roast Shoulder of Lamb With Anchovy, Lemon & Rosemary Rub
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  • Servings: 6
  • Prep: 10m
  • Cook: 4h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 4 sprigs rosemary (leaves removed & stems discarded)
  • 4 garlic cloves, crushed
  • 1 tablespoon capers, finely chopped
  • 3 fillets (12 grams) oil-packed anchovies (drained & finely chopped)
  • 2 tablespoon olive oil
  • 2 lemons, whole (See prep steps & reserve all lemon halves)
  • 1 1/2 kg lamb shoulder roast (on the bone)
  • 2 red onions (cut into wedges)
  • 1/2 cup white wine
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Pre-heat oven to 160C. Finely chop the rosemary leaves & mix them w/the garlic, capers, anchovies, olive oil plus the zest & juice of 1 lemon, reserving the used lemon halves. Make 3-4 slashes across the top of the shoulder & rub the rosemary mixture all over the lamb.

  • Step 2: Scatter the onion into the base of a lrg roasting tin, cut the remaining lemon in half, squeeze the juices into the tin & place all the used lemon halves in the tin w/the onions.

  • Step 3: Place the lamb on top & roast for 1 hr. Pour in the wine & roast for a further 3 hrs until the meat is very tender. Leave the roast to rest for 15 mins. Do not carve the meat, but rather pull the meat from the bone in chunks to serve w/the pan juices.

Tips & Variations

Don't forget the following tips and variations.
  • No special items are required.

We hope you enjoy this recipe!

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