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Roast Shoulder of Lamb

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Prep time Cook time Difficulty Views Rated (0) Recipe #
15m 2h 2-Pretty easy 309
Not tried yet
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1287
Added by stuart and jen on 2 May 2009
Mike forked this on 22 January 2011 (1 descendant)

Description (Some HTML is OK)

Sunday roast never tasted so good!
Leftover lamb good to use for making Shepherd's Pie (see our recipe on forkd)


Ingredients

Makes 6 servings

  • 1.8kg lamb shoulder with bone in
  • Handful of fresh oregano, chopped finely
  • 3 anchovy fillets, chopped finely
  • 3 large garlic cloves, peeled & chopped finely
  • freshly ground black pepper

Preparation (Some HTML is OK)

1. Preheat to 220C

2. Combine oregano, anchovy fillets, garlic and pepper in a pestle & mortar.

3. Rub into lamb shoulder

4. Place lamb into the hot oven for a 30 minute sizzle, then turn down to 180C. (Calculate total cooking time at 15 mins per 500g plus the 30 minute sizzle).

5. When done, remove from oven, cover and leave to rest for 30 mins.

Serve with roast potatoes & garden peas!

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Photos by stuart and jen (3)

Just add gravy!View on Flickr
Oregano, anchovies, garlic & pepper enhances the strong flavour of lambOregano, anchovies, garlic & pepper enhances the strong flavour of lamb
Carve it up!Carve it up!
Just add gravy!Just add gravy!