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Slow-roast shoulder of lamb with anchovy & rosemary
- 4 rosemary sprigs, leaves removed
- 4 garlic cloves , crushed
- 1 tbsp capers , finely chopped
- 3 anchovy fillets in oil, drained and finely chopped
- 2 tbsp olive oil
- 2 whole lemons
- 1kg shoulder of lamb , on the bone
- 2 red onions , cut into wedges
- small glass white wine
Directions:View on BBC Good Food
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