Slow-Roast Lamb Shoulder with Anchovy and Rosemary
A low-and-slow roasted lamb shoulder infused with briny anchovies, fresh rosemary, garlic, and capers, nestled on a bed of red onions and lemon. The meat becomes exceptionally tender after hours of gentle roasting, then rested and pulled into chunks. Served with the savory pan juices that develop during cooking.
Ingredients
- 4 rosemary sprigs, leaves removed
- 4 garlic cloves, crushed
- 1 tbsp capers, finely chopped
- 3 anchovy fillets in oil, drained and finely chopped
- 2 tbsp olive oil
- 2 lemons, whole
- 3 ¼ lb shoulder of lamb, on the bone
- 2 red onions, cut into wedges
- 1 small glass white wine
Instructions
- 1
Heat oven to 325°F fan setting or.
- 2
Remove rosemary leaves and finely chop them.
- 3
Mix chopped rosemary with crushed garlic, finely chopped capers, drained and finely chopped anchovy fillets, olive oil, and zest and juice of one lemon.
- 4
Make 3-4 slashes across the top of the lamb shoulder.
- 5
Rub the rosemary mixture all over the lamb.
- 6
Scatter red onion wedges into the base of a large roasting tin.
- 7
Cut the remaining lemon in half, squeeze juices into the tin, and place all used lemon halves with the onions.
- 8
Place lamb on top of onions and roast for 1 hour.
- 9
Pour in white wine and roast for a further 3 hours until meat is very tender.
- 10
Remove from oven and let rest for 15 minutes.
- 11
Pull meat into chunks and serve with pan juices.
Tips
Zest the lemon before juicing to capture all the zest for the rosemary mixture.
The slashes across the lamb allow the herb paste to penetrate the meat and create textured surfaces that crisp slightly.
Pulling rather than carving the meat emphasizes its tender, fall-apart quality.
Good to Know
Cover leftovers and refrigerate up to 3 days. Reheat gently with a splash of stock or wine.
Prepare the rosemary mixture up to 8 hours ahead; cover and chill. Slash and rub the lamb up to 4 hours before roasting.
With crusty bread to soak up pan juices, or alongside roasted potatoes, greens, or a sharp salad to cut the richness.
Common Mistakes
Do not skip the rest period to avoid tough, dry meat.
Do not cover the lamb during roasting if you want any browning on the surface.
Do not add wine before the first hour to avoid it evaporating entirely.