Lamb shoulder with anchovies, garlic and rosemary
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...
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Ingredients
- 1 1/2 kg lamb shoulder
- 4 anchovy fillets, drained
- 3 rosemary sprigs
- 1 clove of garlic
- 250 ml white whine
- pinch of salt and pepper
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