Ingredients
- 200g wild garlic
- 3 diced shallots
- 4 sprigs of rosemary
- 10 anchovies
- 1 lemon, juiced
- 100ml olive oil
- Salt and pepper
- 2 cloves garlic, minced
- 400g baby potatoes
- 6 carrots, peeled and chopped
- 250ml chicken stock
- 1 lamb shoulder, deboned
1. Blitz together the wild garlic, shallot, rosemary, anchovies, lemon and olive oil.
2. Place the lamb in a large roasting dish, and open it up. Rub the marinade all over the lamb, and finish with salt and pepper.
3. Roll up the lamb and place it in the centre of the roasting tray.
4. Add the potatoes, carrots, garlic and chicken stock to the dish. Season with salt and pepper. Cook in the oven for 90 minutes at 195 degrees.
5. Allow the lamb to rest for 30 minutes in a warm place before carving.
