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    Spring Lamb

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    Spring Lamb

    This is delicious served with the spinaci alla Romana, some steamed purple sprouting broccoli or cavolo nero. It's easiest to use a boneless lamb shoulder (ask at the meat counter), but if you can only get one with the bone in, it is easy to deal with yourself. Just cut around the bone with a sharp knife and gently pull it out before rolling the shoulder up and securing with string.

    • Preparation time: 10 minutes
    • Cooking time: 120 minutes to 150 minutes
    • Total time: 2 hours 10 minutes to 2 hours 40 minutes 60 minutes 60 minutes 40 minutes

    Serves: 4

    Ingredients

    • 900g Whole, boneless lamb shoulder
    • 2 tbsp Olive oil
    • 6 Garlic cloves
    • 8 Anchovy fillets, drained
    • 1 Rosemary sprig
    • 50g Taggiasca olives
    • 250ml White wine

    Method

    1. Preheat the oven to 150˚C/gas 3. Open out the lamb shoulder and trim of any excess fat. Heat a large casserole, add the oil and seal the meat until it is golden on all sides. Remove the lamb, set it aside and pour away any excess fat.Preheat the oven to 150˚C/gas 3. Open out the lamb shoulder and trim of any excess fat. Heat a large casserole, add the oil and seal the meat until it is golden on all sides. Remove the lamb, set it aside and pour away any excess fat.
    2. Turn the heat down and add the garlic, anchovies, rosemary, olives and white wine. Return the meat to the pan, cover with a lid or a layer of tin foil and bake for about 2–2 and a half hours, until very tender.

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