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Rolled Roast Lamb with Rosemary, Garlic and Anchovies

1.7kg rolled lamb shoulder
2 small tins anchovies
1/2 cup fresh rosemary leaves
4 cloves garlic
30g butter
Black pepper
1/2 bottle white wine
Juice of 1 lemon

Preheat the oven to 220C. Finely slice the garlic, rosemary and six anchovies, unroll the shoulder of lamb and rub the inside of the meat with the mixture. Re-roll the lamb shoulder and tie with natural (undyed) hemp or cotton string.
Cream the remaining anchovies together with the butter, then smear over the outside of the meat. Place the lamb in a roasting pan, pour over the wine, generously season with black pepper and squeeze over the lemon juice. Roast for 20 minutes, then reduce the heat to 180C and roast for a further 1-1 1/2 hours, depending on how well done you like your lamb. Take the lamb out of the oven and rest in a warm place for 10 minutes before carving.

The pan juices make a delicious gravy - simply pour off any excess fat and gently heat the pan on the stovetop to thicken. Taste and adjust seasoning if necessary.

 

 

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