Slow-cooked shoulder of lamb with Jansson’s temptation and sautéed sprout tops
Ingredients
For the lamb
- 1 lamb shoulder
- 6 anchovy fillets
- 2 sprigs rosemary, broken into small pieces
- 1 head garlic, peeled and chopped
- 400ml/14fl oz gravy, to serve
For the Jansson’s temptation
- 1kg/2lb 4oz potatoes, cut into matchsticks
- 150g/5½oz Swedish anchovies, chopped
- 1 onion, sliced
- 500ml/18fl oz double cream
- 75g/2½oz unsalted butter
- 50g/1¾oz fresh white breadcrumbs
- salt and freshly ground black pepper
For the sautéed sprout tops
- 2 handfuls sprout leaves or baby sprouts, broken into leaves
- 75g/2½oz unsalted butter
Method
To make the lamb, preheat the oven to 180C/160C Fan/Gas 4.
Pierce the lamb all over with a sharp knife and stuff the anchovies, garlic and rosemary into the holes. Place in a large roasting tray and cook for 3–4 hours.
To make the Jansson’s temptation, turn the oven up to 200C/180C Fan/Gas 6. Spread a third of the potatoes in an oven-proof baking dish and top with half of the anchovies and half of the onion then repeat again and finish with a layer of potatoes. Season with salt and pepper, dot the butter over the top and pour the cream over. Sprinkle with the breadcrumbs and bake for 1½ hours, until golden and cooked through.
To make the sprout tops, heat the butter in a large frying pan and sauté the sprouts over a high heat until cooked.
To serve, slice the lamb and serve on plates alongside the Jansson’s temptation and sprouts. Drizzle with gravy.
