1.5kg Lamb Shoulder
2 tbsp olive oil
6 garlic cloves
5 anchovy fillets
1 sprig of rosemary
250ml white wine
50g black olives
Preheat the oven to 180°C/Gas mark 4.
Heat a heavy based pan, add oil and seal the meat all over. Remove from the pan and drain off any excess fat. Add the garlic, anchovies, rosemary, olives and wine then place the meat back in the pan. Cover with foil and roast for 1 hour, then reduce oven temperature to 140°C/Gas mark 1 and roast for a further 2 hours.
Remove the meat from the pan and wrap in foil, then leave to rest for 20 minutes. Meanwhile drain any excess fat from the pan and heat the juices over a medium heat on the hob. Add flour to thicken and season to taste.
Serve the lamb sliced with roast potatoes and seasonal veg with the tasty jus poured over.
Source: Theo Randall
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