Lamb shoulder 

  • 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.















About thegreedyrat

A very lucky rat whose partner cooks up a delicious storm

3 responses »

  1. alifemoment says:

    Wow this lamb looks very tasty! So hungry right,now! 🙂

  2. This looks so very tasty! Love the olives and rosemary in there! 🙂

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