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Fresh Living Network
Slow-cooked lamb shoulder

Slow-cooked lamb shoulder

Bursting with Sicilian flavour.
8
RECIPE TYPE:Mains
 
Method
  • Preheat oven to 160°C.
  • Quarter 4 fat garlic cloves lengthways.
  • Using a slim, sharp knife, make deep slits in lamb and insert anchovies, garlic and rosemary into each slit.
  • Rub lamb with oil and season well.
  • Place onion, tomatoes and any remaining anchovies, garlic and rosemary into a roasting pan.
  • Place lamb over vegetables and pour wine into pan.
  • Cover tightly with foil and roast for 3 hours or until tender.
  • Remove meat and place on a baking sheet. Increase oven temperature to 200°C and brown meat in oven for 15 minutes.
  • Drain fat from pan juices, then strain into a pot.
  • Heat juices, add cornflour mixture and stir through olives and parsley.
  • Serve lamb with sauce and hasselback potatoes.
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