{"id":3156,"date":"2012-11-02T09:08:58","date_gmt":"2012-11-02T09:08:58","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=3156"},"modified":"2012-11-02T09:08:58","modified_gmt":"2012-11-02T09:08:58","slug":"recipe-roast-garlic-and-anchovy-stuffed-shoulder-of-lamb","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2012\/11\/02\/recipe-roast-garlic-and-anchovy-stuffed-shoulder-of-lamb\/","title":{"rendered":"Recipe | Roast garlic and anchovy-stuffed shoulder of lamb"},"content":{"rendered":"
<\/a>This is more of an internal salsa verde than a stuffing, really. The stuff doesn’t come spilling out in a heap of breadcrumbs and spinach, but rather imbues the meat with rich, sweet garlic and lively anchovy. Just the thing for a Sunday lunch, this.<\/p>\n Serves 6-8<\/span><\/p>\n 1 shoulder of lamb, deboned – Set the oven to 180C. Cut the top third off the garlic bulbs and discard. Rub the bulbs with oil, salt, and pepper, and roast face down in the oven for 30-40 minutes, until soft and golden. Leave to cool for 20 minutes, then squidge into a food processor or pestle and mortar (the cloves should pop straight out). Blend with the anchovies, parsley and rosemary, adding oil as you go until smooth. Season with salt and pepper.<\/p>\n – Lay the lamb shoulder skin side down and season the flesh with salt and pepper. Spread with the garlic and anchovy doings, then roll up tightly. Tie up with string as neatly as you can – this is a helpful video<\/a> – \u00a0and set aside until needed.<\/p>\n
\n2 garlic bulbs
\nA tin of anchovies
\nA fistful of parsley
\n2 sprigs of rosemary, needles only
\nA glass of red wine
\n300ml chicken stock
\nOlive oil
\nSalt and pepper
\nString<\/p>\n