Slow Cooked Lamb Shoulder with Garlic and Anchovy – Peter Bouchier
This is a super succulent, juicy shoulder of lamb. The slow cooking releases the marinade of caper, rosemary, lemon and anchovy that adds layers of salt and tang. If cooked enough, the shoulder bone...
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Cooking tools:
- Blender
- Squeeze bottle
- Paring knife
- Carving knife
- Roasting pan
- Oven
- Aluminum foil
- Paper towel
- Measuring spoon
Ingredients
- 1.5-2kg shoulder of lamb, on the bone
- 5 sprigs rosemary
- 5 garlic cloves, very finely chopped
- 4 anchovy fillets, drained
- 1 tablespoon salted capers, washed and drained
- 1 lemon, zest and juice
- 2 tablespoons extra virgin olive oil
- Salt
- pepper
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