Slow Roasted Shoulder of Lamb with Lemon, Garlic, Anchovies and Capers
Slow Roasted Shoulder of Lamb with Lemon, Garlic, Capers, Olives and Anchovies
Slow Roasted Shoulder of Lamb with Lemon, Garlic, Capers, Olives and Anchovies
Serves 4
Preparation: 15 minutes
Cooking Time: 4 hours
This is such a great way to cook lamb and packed full of great flavours.
Impress your guests with this splendid and slightly different take on a traditional Sunday Lunch!
This could be accompanied by Stir Fried Steamed greens
, Celeriac Dauphinoise
and a mint and garlic yogurt sauce.
1½ kg shoulder of lamb cut into chunks through the bone (ask your butcher)
2 kg Potatoes, of King Edward, Maris Piper or Desiree potatoes, peeled and cut into chunks
2 red onions, cut into wedges
2 red onions, cut into wedges
1 tablespoon dried oregano or marjoram
1 tablespoon fresh rosemary leaves, removed from stalk and chopped (dried will do)
6 bay leaves
One whole head of Garlic, remove papery skins (bash the head, put cloves into a jar and shake vigorously)
1 tbsp capers, finely chopped
1 tub green olives, stoned (or mixed in herbs and garlic)
30g tin Anchovy fillets in oil, drained and finely chopped
2 tbsp olive oil
200 ml / 6 fl oz water
A glass red or white wine (I just used two glasses of white wine! and didn't bother with the water)
2 whole lemons
- Heat oven to 160C/140C fan/gas 3.
- Mix the rosemary, oregano, 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, cover with foil and roast for 1 hr.
- Remove the lamb from the oven and place the potatoes and olives, around the meat. Pour in the wine, cover with foil and roast for a further 2 - 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.
- Serve with Steamed greens, Celeriac Dauphoise
and a Mint and Garlic Yogurt sauce.