Slow Roast Lamb with Fennel and Anchovies
- Serves:
- 6
- Course:
- Dinner
- Prep:
- 15 mins
- Cook:
- 210 mins
- Total time:
- 225 mins
This is a great centre piece for Easter Sunday lunch. I used the shoulder cut as its cheaper, but feel free to use leg if you wish. Choose a joint to suit the number of guests and your budget.
Nutritional Information
-
KCalories
680.5 -
Protein (g per Serving)
48.1 -
Carbohydrates (g per Serving)
6.1 -
Fibre (g per Serving)
4.3 -
Fat Contents (g)
48.7 -
Sugars (g per serving)
2.8
Ingredients
- 3 fennel bulbs, finely sliced
- 2 tbsp olive oil
- 1.4-1.8kg joint of lamb shoulder
- 400ml chicken stock*
- 125ml dry white wine
- 6 anchovies, chopped
- 100g black olives
- 1 tbsp corn flour*
* Check Coeliac UK's Food and Drink Information for suitable products
Method
Preheat the oven to 160C/320F/ gas mark 3.
Place the fennel in a roasting tin, drizzle with the olive oil and season. Put the lamb joint on top of the fennel and add half the stock and all the white wine. Cover with tin foil. Roast for 2 hours. Then remove the tin foil to uncover, add the anchovies and stir into the sauce with the black olives, and pour in the other half of the stock. Cook for a further 90 minutes, or until the lamb is tender and falling apart.
Remove the lamb and fennel onto a serving dish. Pour the juices into a small saucepan, then scoop off most of the fat. Mix the cornflour with 2 tbsp of cold water, then bring the juices back to the boil. Stir in the cornflour mix to thicken the juices then and pour over the lamb.
Serve with seasonal vegetables and potatoes.