Lamb Shoulder With Purple Sprouting Broccoli
This mouthwatering lamb shoulder recipe is a delightful dish that combines tender, flavorful meat with aromatic garlic, anchovies, and rosemary. Slow-cooked in white wine until it's perfectly juicy and tender, this dish is a truly impressive main course. Served alongside vibrant purple sprouting broccoli, this meal is sure to take your taste buds on a delightful journey.
— Constant Cookbook
Ingredients
- 1 x 1.5kg/3lb 5oz lamb shoulder
- 2 tbsp extra virgin olive oil
- 6 garlic
- 8 anchovy fillets in oil
- 4 sprigs fresh rosemary
- 50g/1¾oz pitted black olives
- 250ml/9fl oz white wine
- 500g/1lb 2oz purple sprouting broccoli
- 2 tbsp good-quality extra virgin olive oil
- and pepper salt
Instructions
- For the shoulder of lamb, preheat the oven to 180C/350F/Gas 4.
- Trim any excess fat from the lamb shoulder. Heat a flameproof casserole and add the oil. Add the lamb shoulder and fry over a high heat to brown it on all sides. Take it out of the pan and pour off any excess fat.
- Add the garlic cloves, anchovies, rosemary, olives and white wine to the casserole and set the shoulder on top. Cover tightly with a lid or foil and place in the oven to cook for 1â1½ hours, or until the meat is very tender.
- Occasionally baste the meat with the juices. Remove the lid and cook the lamb uncovered for the last 10 minutes, to reduce the cooking juices by about half.
- For the purple sprouting broccoli, towards the end of the lamb cooking time, cook the broccoli in a pan of boiling salted water until tender. Drain and dress with olive oil. Season with salt and pepper, to taste.
- Serve the shoulder of lamb in slices with its cooking juices and the broccoli.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 6
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