Roast Lamb with Garlic, Rosemary and Anchovies - The Village Butchery by Origin Meat

Name: Roast Lamb with Garlic, Rosemary and Anchovies - The Village Butchery by Origin Meat
Ingredients: 1 large lamb shoulder with a cap of fat, 1.8 to 2 kg: bone-in leg, semi-boneless leg, bone-in shoulder, boneless butterflied leg or double loin; 2 ounces anchovies packed in olive oil, drained, or 3 tablespoons Dijon mustard; Leaves from 6 fresh rosemary sprigs (2 heaping tablespoons leaves), plus extra sprigs and branches for garnish; 6 garlic cloves, smashed and peeled; 120g unsalted butter, softened at room temperature; Black pepper; 1 lemon, cut in half; 1¾ cups white wine, plus extra for gravy

thevillagebutchery.com.au

30 min prep | 150 min cook

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Ingredients

1 large lamb shoulder with a cap of fat, 1.8 to 2 kg: bone-in leg, semi-boneless leg, bone-in shoulder, boneless butterflied leg or double loin
2 ounces anchovies packed in olive oil, drained, or 3 tablespoons Dijon mustard
Leaves from 6 fresh rosemary sprigs (2 heaping tablespoons leaves), plus extra sprigs and branches for garnish
6 garlic cloves, smashed and peeled
120g unsalted butter, softened at room temperature
Black pepper
1 lemon, cut in half
1¾ cups white wine, plus extra for gravy