This Easter, we’re doing things a little differently by serving up a lamb shoulder studded with anchovies & rosemary. We suggest serving this up with borlotti bean caponata and chargrilled pointed cabbage.
Preheat the oven to 220°C. Trim the lamb of excess fat. Make about 10 deep cuts in the meat and stuff each with half an anchovy, a slice of garlic and a sprig of rosemary. Season well with salt and pepper. Place in a roasting tin and roast for 30 minutes.
Lower the oven to 160°C. Pour wine into the tin and roast for another 90 minutes. Once done, cover with foil and rest for 20 minutes.
Carve and make gravy. Transfer lamb to a board. Scrape the sticky bits from the roasting tin into a pan, heat to reduce, and spoon over each serving.
Ingredients
Directions
Preheat the oven to 220°C. Trim the lamb of excess fat. Make about 10 deep cuts in the meat and stuff each with half an anchovy, a slice of garlic and a sprig of rosemary. Season well with salt and pepper. Place in a roasting tin and roast for 30 minutes.
Lower the oven to 160°C. Pour wine into the tin and roast for another 90 minutes. Once done, cover with foil and rest for 20 minutes.
Carve and make gravy. Transfer lamb to a board. Scrape the sticky bits from the roasting tin into a pan, heat to reduce, and spoon over each serving.