Slow Roasted Lamb
And the secret ingredient to this perfect slow roasted lamb is……anchovy fillets!
What you’ll need:
- a quality shoulder of lamb, bone in
- garlic, sliced
- rosemary (with some leaves picked)
- quality olive oil
- sea salt
- anchovy fillets
Instructions:
- Preheat your oven to 160 degrees
- Using a sharp, small knife, poke holes into your lamb
- Stuff each hole with a mixture of garlic, rosemary and anchovy fillets
- Place sticks of rosemary in the bottom of your roasting tray
- Place the leg of lamb on top
- Pour a few generous glugs of olive oil over the top of the lamb
- Season generously with salt
- Cover tightly in foil and place in your oven for approximately 4 hours, or until the lamb falls off the bone.
Serve with your favourite sides such as crispy roasted potatoes or this delicious oven roasted sweet potato and mushroom salad.
