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Shoulder of Lamb with Garlic, Lemon and Rosemary

Shoulder of Lamb with Garlic, Lemon and Rosemary

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

A slow roasted dish that's simple to prepare and makes a dream Sunday lunch.
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Ingredients

  • 4 anchovy fillets, chopped
  • 4 rosemary sprigs, leaves only, chopped
  • 6 cloves garlic, 4 crushed, 2 thinly sliced
  • 1 tbsp capers, chopped
  • 1 lemon , zest and juice
  • 4 tbsp olive oil , plus extra
  • 1½ kg shoulder of lamb , bone in
  • 4 red onions , peeled and cut into wedges
  • 125ml white wine
  • 1 pack cavolo nero, thick centres removed and leaves sliced
  • 1 pack asparagus
  • 1 tbsp red wine vinegar

Method

Step 1

Preheat the oven to 160C/gas 3. Mix anchovies, rosemary, crushed garlic, capers, lemon zest and 2 tbsp olive oil to form a paste.

Step 2

With the fat side of the shoulder up, make slashes into the lamb and press in the paste, rubbing the rest over the top.

Step 3

Put wedges from 1 onion into the roasting tin and sit the lamb on top. Pour over the lemon juice, season with pepper and cover with foil. Roast for 3 hours.

Step 4

Remove foil, pour over the wine, roast for another hour. Toss the onion wedges in 1 tbsp olive oil, season with salt and pepper and place in the oven with the meat. Roast until soft and caramelised. This will take about 40 minutes depending on the size of the onion.

Step 5

Heat the remaining oil in a frying pan and fry the sliced garlic until golden. Add the cavolo nero, some chilli flakes and toss in oil. Add 2tbsp water evaporated and allow greens to steam until the water has evaporated and the leaves are tender. Set aside.

Step 6

Brush the asparagus with oil and sear in a pan or on a griddle for 4-5 minutes until tender. Set aside.

Step 7

Remove the lamb and onions from the oven and tin, and set aside, covered with foil. Skim the fat from the juices and simmer them on a high heat until thickened (about 5 minutes). Pull the meat off the bone in chunks.

Step 8

Toss the onions with the vinegar (this will bring out the colour and give a nice tang to offset the rich lamb). Place on a platter with the green vegetables.

Step 9

Serve the lamb with warm vegetables and some Italian flatbread, like piada.

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