Photo: Emiliano Vittoriosi
Slow-roast shoulder of lamb with anchovy & rosemary
9 ingredients
10 min
Serves 6
openrecipes
This generous dish of melt-in-the-mouth lamb feels extravagant, but is an inexpensive way to feed a crowd
Estimated Nutrition (whole recipe, rough)
714
Calories
56g
Protein
45g
Fat
17g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 whole lemons
- 1½kg shoulder of lamb , on the bone
- 2 red onions , cut into wedges
- small glass white wine
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes