Simple Way Slow cooked lamb shoulder with anchovy & rosemary #seasonsupply New Recipes
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Everyone likes to have dessert after their meals and if you are one of those people you may want to consider some citrus fruit. In addition to vitamin C, you will realize that there are many other health benefits that you will find in these kinds of fruits. One desert that I have always liked is orange pieces combined together with shredded coconut and mixed together with a light honey dressing.
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We hope you got insight from reading it, now let's go back to slow cooked lamb shoulder with anchovy & rosemary #seasonsupply recipe. You can have slow cooked lamb shoulder with anchovy & rosemary #seasonsupply using 10 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Slow cooked lamb shoulder with anchovy & rosemary #seasonsupply:
- Use 1.5-2 kg of shoulder of lamb on the bone.
- Take 4 of rosemary leaves and sprigs.
- Get 6 of garlic cloves, chopped.
- Get 10 of anchovy fillets in oil, drained and finely chopped.
- Prepare 1 of whole lemon, squeezed.
- Use 3 cups of red wine vinegar.
- Use 3 of carrots.
- You need 2 of parsnips.
- Take 4 of celery stems.
- Provide 1 of onion.
Instructions to make Slow cooked lamb shoulder with anchovy & rosemary #seasonsupply:
- Heat oven to 160c.
- Chop the rosemary, then mix with the chopped garlic, anchovies and lemon juice.
- Make 5 slashes across the top of the shoulder then rub the rosemary mixture (Step 2) all over the lamb.
- Chop carrots, parsnips, celery stems and onion.
- Put the vegetables on a large roasting tin and place the lamb on top.
- Pour in the red wine vinegar.
- Roast for 3 hours until the meat is really tender.
- Leave to rest for 10 minutes before you serve.
Lamb shoulder for slow cooking (Laura Edwards). Slow-roasted lamb shoulder with rosemary potatoes and chilli relish. This is a great weekend Baked soup of cabbage, bread and anchovies. I love the concept behind this soup. Why not make the bread part of the main dish rather than just.
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