Save your pennies and impress with this budget gourmet dish of slow-cooked lamb shoulder!
Ingredients
- 5 garlic cloves, peeled
- 8 anchovy fillets
- 1 tablespoon dijon mustard
- 1 tablespoon finely grated lemon rind
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 1.2kg boned lamb shoulder
- Mashed potato, to serve
- Steamed green beans, to serve
Method
- Step 1Process garlic, anchovy, mustard, lemon rind, vinegar and half the oil until smooth. Season with salt and pepper. Place lamb on a plate. Spread with garlic mixture. Cover. Refrigerate for 2 hours, if time permits.
- Step 2Remove lamb from fridge. Stand for 20 minutes or until lamb comes to room temperature. Preheat oven to 160°C/140°C fan-forced. Place lamb in a roasting pan. Add 1/3 cup cold water. Drizzle with remaining oil. Roast for 1 1/2 hours. Cover with foil. Roast for 1 1/2 hours or until lamb is tender.
- Step 3Slice. Serve with potato and beans.
- Low carb
- Low sugar
Nutrition
2554 kj
Energy
52g
Fat Total
14g
Saturated Fat
1g
Fibre
36g
Protein
126mg
Cholesterol
456.79mg
Sodium
1g
Carbs (total)
All nutrition values are per serve
- Author: Lucy Nunes
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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