Save to your scrapbook
Slow-roast lamb with garlic, parsley & anchovy
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
25g pack parsley
4 cloves garlic, crushed
4 anchovy fillets, drained and roughly chopped
½ x 142g jar nonpareille capers, drained
1 lemon, finely grated zest
75ml extra virgin olive oil
1 Essential British Lamb Whole Shoulder
For the gremolata:
¼ x 25g pack parsley, finely chopped
1 clove garlic, crushed
1 tbsp extra virgin olive oil
1. To make the marinade, add the parsley, garlic, anchovies and capers and to a food processor and blitz to make a paste. Add the lemon zest and olive oil and mix well.
2. Rub the paste all over the lamb, then cover and leave to marinate in the fridge for at least 30 minutes or for up to 24 hours.
3. Preheat the oven to 150°C, gas mark 3½. Place the lamb in an ovenproof dish with a tight-fitting lid. Roast for 2 hours, then remove the lid and continue to roast for a further 25-30 minutes, until the skin is crispy and the meat is very tender.
4. Meanwhile, make the gremolata. Finely grate the lemon into a bowl with the parsley, garlic and olive oil, season with salt and pepper, stir to combine then cover and set aside at room temperature. Sprinkle over the lamb while in the dish before serving.
The gremolata will keep in the fridge for 1 day. It also goes well with fish.
Typical values per serving:
This recipe was first published in October 2020.