• Laura Tulloch

Shoulder of lamb, pierced with anchovy, garlic and rosemary

serves 4/6

My take on surf and turf, anchovy plays a big part in this dish.


for the lamb

Boneless lamb shoulder, rolled, and tied 225g per person

2 tbsp vegetable oil

3 sprigs fresh rosemary

1 jar of salted anchovy fillets, take 6 fillets and cut into ¼ s – keep the remaining for the green beans

6 garlic cloves sliced thinly


10g salted butter

½ cup white wine

for the potatoes

500g potatoes, thinly sliced

300ml double cream

300ml whole milk

3 garlic cloves

100g Gruyère cheese

25g salted butter ½ tsp of ground nutmeg

for the beans

400g green beans, topped and tailed

2 tbsp olive oil

1 tbsp chopped anchovy

1 clove garlic minced

5g salted butter

Pinch ground black pepper

method for the lamb

  1. Remove the lamb from the fridge, to bring to room temperature.

  2. Heat the oven to 190°C / gas 5.

  3. Criss cross the lamb, roughly 15 times over the top.

  4. Insert a slice of garlic, a few leaves of rosemary, and a piece of anchovy deep into each cross.

  5. Rub the lamb with the oil and seasoning.

  6. Cook for 20 mins in a roasting tray, turn the heat down to 170°C / gas 3, then cook until the internal temperature reaches 62°c medium rare, 72°c medium, and 77°c for well done.

  7. Remove the lamb, and place on a plate to rest for at least 15 minutes.

  8. Put the roasting tray onto your stove top on a high heat, deglaze (removing the brown residue from the pan) using a wooden spoon, or spatula, add the wine, then the butter, and remove the tray from the heat once the butter has melted.

  9. Decant the gravy into a saucepan, ready to reheat just before serving.

for the potatoes

try and do this whilst the lamb is cooking and add to the oven.

  1. In a large saucepan add the milk, cream, and garlic, bring to a simmer.

  2. Drain, and slice the potatoes finely, add them to the milk and simmer for 3 mins until just cooked.

  3. Gently stir separating the potatoes, and to stop the mix sticking to the pan.

  4. Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish.

  5. Pour over the cream, removing the garlic.

  6. Scatter over 100g the grated cheese, then bake for 30 mins until the potatoes are soft and golden browned.

for the beans

  1. Cook the beans in salted boiling water until tender, roughly 3 minutes.

  2. Mix remaining ingredients together.

  3. Drain, and combine the beans with the dressing.

4 views0 comments

Recent Posts

See All