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- Prep time:
- 10 mins
- Cook time:
- 3 hrs 10 mins
- Serves:
- 6-8
Theo Randall makes Italian-style roast lamb with rosemary, olives, anchovies and garlic
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Ingredients
- 1 Lamb shoulder
- 2 tbsp Olive oil
- 6 cloves Garlic
- 5 tinned anchovies
- 1 sprig Rosemary
- 50 g Taggiasca olives
- 250ml White wine
- 500g purple sprouting broccoli
- 2 tbsp extra virgin Olive oil
Method
1. Bone out the lamb shoulder and trim off any excess fat.2. Heat a heavy-based saucepan, add the oil and seal the meat.
3. When cooked, remove the meat from the pan and pour off any excess fat. Add the garlic, anchovies, rosemary, olives and white wine. Place meat back on pan cover with tin foil and bake in oven for 3 hours (180c for the 1st hour – 140c for the last 2 hours).
4. Just before the meat is ready, blanch the purple sprouting broccoli in boiling salted water until tender.
5. Drain and dress with good olive oil.
6. Serve the lamb in slices with the pan juices poured over the top and the broccoli alongside.
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Latest Comment
View all comments (11)Fantastic recipe and always a hit when we make it! Very simple, full of flavour, and an economical way to feed a group. This recipe is slightly different to how it was demonstrated on the programme, though - it wasn't covered with foil. When I tried this at home using the foil, the lamb wasn't cooked at the end of the three hours. I now do it without the foil. Also, as someone else noted, you may have to top up the wine. Just check it every now and then, and add more (topping the wine up with water actually works better and doesn't evaporate as quickly.)
This was superb and so easy. I found that I had to add extra wine (could have put in water) after the second hour to stop the juices from drying up. I also basted the meat from time to time which really helped to keep it moist and flavoursome.
How this did not win is a real puzzle. It is scrummy & should be in the Book. I served mine with boulanger potatos, made with lamb stock made from the bones & rosemary.
Could you possibly change the way you set out the Ingredients on your "Printer friendly version" page so that it appears above the "Method" section as it is shown in the recipe page, because when it is printed it appears on a second sheet of paper, very awkward
Could you possibly change the way you set out the Ingredients on your "Printer friendly version" page so that it appears above the "Method" section as it is shown in the recipe page, because when it is printed it appears on a second sheet of paper, very awkward
This is so easy and a great party dish. i would recommend it. I served it with some small roast potatoes chopped small and cooked in olive oil in the oven with fresh rosemary.
as below it gives it a summer feel and looks great on a platter. this dish is well worth the slow cook bags of flavour for so little work.
I Have cooked this twice now and friends and family love it, it goes great with daupinoise potatoes. I have also made this with tomatoes by cutting them in half and adding from the beginning.
Well worth the wait! Very satisfying indeed.
just prepared this and put in the oven, watched it on tv and looked divine so as its my 30th today i am cooking for friends (only cause they can't!) Very easy to prepare, took me 15 mins so will let you know what they thought later
I cooked this recipe for friends after i had been in the audience when theo randall demonstrated it. It was very easy to prepare, and the result was stunning. My friends have been raaving about it ever since!