Ingredients

• 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
• 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
• 2 handfuls sprout leaves or baby sprouts
• broken into leaves
• 75g/2½oz unsalted butter

Directions

• 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.