Slow Roasted Lamb Shoulder

With Rosemary, Sage and Anchovy

Slow Roasted Lamb Shoulder

With Rosemary, Sage and Anchovy
Method

This is my go to dinner when having guests over. It is ready when the guests arrive and the house smells divine.

It can be quite rich and the medium to high tannins in the Bannockburn ‘Douglas’ will cut through the sweetness of the lamb. This is quite a large lamb so best have a couple of bottle of the Bannockburn ‘Douglas’ handy!

Drink Pairing: Bannockburn ‘Douglas’ Cabernet Blend 2012, Geelong, Victoria


Preheat oven to 160°C. Heat oil in a large frying pan over medium-high heat.

Dust lamb in seasoned flour, shake off excess. Heat half olive oil in pan and seal the lamb until golden.  Grind anchovy, garlic, oregano and rosemary in a mortar and pestle to a rough paste and add remaining olive oil.

Rub marinade over lamb. Place in large deep baking tray and pour over white wine and add water until the lamb is almost submerged.

Double foil the baking tray and cook about 4 hours. Before serving, remove foil and turn up the heat to crisp up the skin.

To Serve

Squeeze over lemon and serve with a Caprese salad.


This recipe is courtesy of:

www.magnumandqueenswine.com


Other Related Recipes

Loading
Load More