- 1.5kg lamb shoulder, boned, not rolled and tied
- 2 tbsp extra virgin olive oil
6 garlic cloves, peeled (young garlic if you can get it)
- 8 anchovy fillets in oil
- 4 sprigs fresh rosemary
- 50g unpitted black olives ( preferably Taggiasche but we couldn’t find any )
- 250ml white wine
This recipe is usually made with purple sprouting broccoli but we made do with tenderstem.
- 500g broccoli, tough stems removed
- 2 tbsp good-quality extra virgin olive oil
- salt and pepper
- In a hot heavy pan add the oil then the lamb getting nicely brown and crusty all over.
- Set lamb aside and discard excess oil from the pan, then add the garlic, anchovies, olives, rosemary and wine.
- Season the lamb (light touch with the salt because of the other ingredients).
- Place lamb back into the pan with the other ingredients.
Cover tightly with a lid or foil.
- Bake at 180c for 90-120 mins, until the lamb is very tender.
Baste with the juices every so often.
- During final 15 mins of baking, remove the lid/foil.
- Remove lamb and keep it warm with a little foil hat.
- Reduce the liquid until it tastes perfect. Remove pits from olives and return flesh to the sauce.
Carve the lamb against the grain.
- Cover in sauce and olives.
Serve with tenderstem – boiled in salted water until just right and dressed with a little salt pepper & olive oil.
- We added crispy potatoes.