Slow-cooked shoulder of lamb with Jansson’s temptation and sautéed sprout tops

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 6–8

By Matt Tebbutt

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
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