How To Make Slow-roast shoulder of lamb with anchovy & rosemary
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 1.5 kg lamb shoulder, bone-in
- 4 anchovy fillets
- 4 sprigs of rosemary
- 6 cloves of garlic, sliced
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
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Preheat the oven to 160°C (320°F).
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Make small incisions all over the lamb shoulder and insert anchovy fillets and garlic slices into the incisions.
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Rub olive oil all over the lamb shoulder and season generously with salt and black pepper.
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Place the lamb shoulder in a roasting pan and scatter rosemary sprigs on top.
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Cover the roasting pan tightly with aluminum foil and slow-roast in the preheated oven for 4 hours.
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Remove the foil and increase the oven temperature to 220°C (425°F).
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Return the lamb shoulder to the oven and roast for an additional 30 minutes to get a crispy golden crust.
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Remove from the oven and let the lamb shoulder rest for 10-15 minutes before carving.
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Serve hot, garnished with fresh rosemary sprigs.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 4g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 0g
- Dietary Fiber : 0g
- Sugar : 0g
- Protein : 24g
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