Lamb shoulder, caramelised onions and olives with butter asparagus recipe | Sainsbury`s Magazine
A Greek-influenced take on an Easter feast, this slow-cooked lamb shoulder is perfect for a large family gathering, allowing you to prep the caramelised onion stock ahead and let the oven do the rest...
Ingredients
- 1 x whole lamb shoulder joint (about 2.2kg)
- 50ml olive oil
- 3 onions, finely sliced
- 2 garlic bulbs, separated into peeled cloves
- 4 sprigs rosemary, leaves picked and finely chopped
- 1 litre chicken stock*
- 2 x 160g packs by Sainsbury’s garlic and herb green olives
- 500g asparagus spears, woody ends snapped off
- 75g salted butter
- 2 tsp lemon juice
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