Lamb shoulder recipe, rubbed with rosemary and anchovy butter
Lamb shoulder is especially well suited to slow-roasting, especially when smothered with rich anchovy and rosemary butter.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thelondoneconomic.com.
Ingredients
- 2 kg lamb shoulder (or half shoulder)
- 200 g butter
- 8 anchovy fillets (drained and chopped)
- 4 sprigs rosemary (leaves chopped)
- Salt
- Freshly ground black pepper
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