Slow-cooked garlic and anchovy lamb shoulder

title="Slow-cooked garlic and anchovy lamb shoulder"
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(8) Rate it

• 0:35 Prep


• 3:00 Cook


• 
  6 Servings


• Capable cooks

Save your pennies and impress with this budget gourmet dish of slow-cooked lamb shoulder!

Featured in
Beef, lamb & veal recipes, Family friendly

Ingredients

• 5 garlic cloves, peeled


• 8 anchovy fillets


• 1 tablespoon dijon mustard


• 1 tablespoon finely grated lemon rind


• 1 tablespoon balsamic vinegar


• 2 tablespoons olive oil


• 1.2kg boned lamb shoulder


• Mashed potato, to serve


• Steamed green beans, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Process garlic, anchovy, mustard, lemon rind, vinegar and half the oil until smooth. Season with salt and pepper. Place lamb on a plate. Spread with garlic mixture. Cover. Refrigerate for 2 hours, if time permits.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Remove lamb from fridge. Stand for 20 minutes or until lamb comes to room temperature. Preheat oven to 160°C/140°C fan-forced. Place lamb in a roasting pan. Add 1/3 cup cold water. Drizzle with remaining oil. Roast for 1 1/2 hours. Cover with foil. Roast for 1 1/2 hours or until lamb is tender.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Slice. Serve with potato and beans.
  
  
  

• Low carb


• Low sugar

Nutrition

• 2554 kj

  Energy




• 52g

  Fat Total




• 14g

  Saturated Fat




• 1g

  Fibre




• 36g

  Protein




• 126mg

  Cholesterol




• 456.79mg

  Sodium





• 1g

  Carbs (total)

All nutrition values are per serve

• Author: Lucy Nunes


• Image credit: Mark O'Meara


• Publication: Super Food Ideas

Source: taste.com.au