Ingredients Jump to Instructions ↓

  1. 1 lamb shoulder

  2. 2 tbsp olive oil

  3. 6 cloves garlic

  4. 5 tinned anchovies

  5. 1 sprigs rosemary

  6. 50 g Taggiasca olives

  7. 250 ml white wine

  8. 500 g purple sprouting broccoli

  9. 2 tbsp extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. Method 1. Bone out the lamb shoulder and trim off any excess fat.

  2. Heat a heavy-based saucepan, add the oil and seal the meat.

  3. When cooked, remove the meat from the pan and pour off any excess fat. Add the garlic, anchovies, rosemary, olives and white wine. Place meat back on pan cover with tin foil and bake in oven for 3 hours (180c for the 1st hour – 140c for the last 2 hours).

  4. Just before the meat is ready, blanch the purple sprouting broccoli in boiling salted water until tender.

  5. Drain and dress with good olive oil.

  6. Serve the lamb in slices with the pan juices poured over the top and the broccoli alongside.


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