This is the dish that my mother used to cook every Sunday morning. Well I say every Sunday, but it can’t have been that often, can it?

Whatever, the smell of rosemary and garlic wafting around the house instantly takes me back to my childhood. Anchovy is a great partner with lamb and helps to cut through a shoulder’s natural fattiness.

It’s such a simple recipe and is now a mainstay in my home too.

Ingredients

Serves 4-6

1 lamb shoulder, deboned

50g Taggiasche olives

8 anchovy fillets

1 sprig rosemary

250ml white wine

2 tbsp olive oil

6 cloves garlic

Method

1 Heat a heavy-based saucepan, add oil and seal the meat. Take the meat out of the pan and remove any excess fat. Add garlic, anchovies, rosemary, olives and white wine. Place the meat back in the pan, cover with tin foil and bake in the oven at 180C/gas 4 for 60 -90 minutes.

2 Serve with purple-sprouting broccoli dressed with good olive oil.

How to enter the competition

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