Slow Roasted Lamb Shoulder with Rosemary & Anchovy recipe | Australian Lamb - Recipes, Cooking Tips

Ingredients

• 1 lamb shoulder, bone in (about 1.5 kg)
• 1 1/2 kg Sebago potatoes, thinly sliced
• 2 brown onions, thinly sliced
• 1 tbsp thyme sprigs
• 250 ml (1 cup) chicken stock
• 60 ml (¼ cup) dry white wine
• 2 tbsp olive oil
• 1 tbsp chopped rosemary
• 4 anchovies, finely chopped
• 2 cloves garlic, crushed
• 2 cloves garlic, thinly sliced
• 240g mixed greens, such as rocket, baby spinach and shredded kale
• Lemon wedges, to serve