Lamb Shoulder with Purple Sprouting Broccoli

Succulent roasted lamb shoulder cooked with garlic, anchovies, rosemary, and olives, served alongside tender steamed purple sprouting broccoli.

Dinner Lamb Gluten Free Roast One-Pot

Estimated Nutrition

Calories

708.7

kcal / serving

4252 kcal total

Carbs

4.4g

per serving

26.4 g total

Fat

52.6g

per serving

315.8 g total

Protein

45.8g

per serving

274.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

250

White Wine

Meat

1.5

Lamb Shoulder

Boned by the butcher, not rolled and tied

NutsSeeds

piece

Garlic

Cloves, peeled

sprig

Rosemary

Fresh

pinch

Salt

To taste

pinch

Black Pepper

To taste

OilsFats

Extra Virgin Olive Oil

Used for browning lamb

Extra Virgin Olive Oil

Good-quality for dressing

Seafood

piece

Anchovy

Fillets in oil

Vegetables

Black Olives

Pitted, preferably Taggiasche

500

Purple Sprouting Broccoli

Tough stems removed

Method

Preheat the oven to 180°C.

Brown the trimmed lamb shoulder in oil in a flameproof casserole dish and discard excess fat.

Add garlic, anchovies, rosemary, olives, and wine, سپس place the lamb on top.

Cover tightly and roast in the oven for 1 to 1.5 hours until tender.

Baste occasionally and roast uncovered for the final 10 minutes to reduce juices.

Boil the broccoli in salted water until tender, then drain and dress with olive oil and seasoning.

Slice the lamb and serve with the pan juices and prepared broccoli.