Slow-roast shoulder of lamb with anchovy & rosemary recipe | Good Food
This generous dish of melt-in-the-mouth lamb feels extravagant, but is an inexpensive way to feed a crowd, from BBC Good Food magazine.
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Ingredients
- 4 rosemary sprigs, leaves removed
- 4 garlic cloves crushed
- 1 tbsp capers finely chopped
- 3 anchovy fillets in oil, drained and finely chopped
- 2 tbsp olive oil
- 2 whole lemons
- 1 ½kg shoulder of lamb on the bone
- 2 red onions cut into wedges
- small glass white wine
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