Ingredients

• 1 x 1.5kg/3lb 5oz lamb shoulder
• boned by the butcher
• not rolled and tied
• 2 tbsp extra virgin olive oil
• 6 garlic cloves
• peeled
• 8 anchovy fillets in oil
• 4 sprigs fresh rosemary
• 50g/1¾oz pitted black olives
• preferably Taggiasche
• 250ml/9fl oz white wine
• 500g/1lb 2oz purple sprouting broccoli
• tough stems removed
• 2 tbsp good-quality extra virgin olive oil
• salt and pepper

Directions

• For the shoulder of lamb
• preheat the oven to 180C/350F/Gas 4.
• Trim any excess fat from the lamb shoulder. Heat a flameproof casserole and add the oil. Add the lamb shoulder and fry over a high heat to brown it on all sides. Take it out of the pan and pour off any excess fat.
• Add the garlic cloves
• anchovies
• rosemary
• olives and white wine to the casserole and set the shoulder on top. Cover tightly with a lid or foil and place in the oven to cook for 1–1½ hours
• or until the meat is very tender.
• Occasionally baste the meat with the juices. Remove the lid and cook the lamb uncovered for the last 10 minutes
• to reduce the cooking juices by about half.
• For the purple sprouting broccoli
• towards the end of the lamb cooking time
• cook the broccoli in a pan of boiling salted water until tender. Drain and dress with olive oil. Season with salt and pepper
• to taste.
• Serve the shoulder of lamb in slices with its cooking juices and the broccoli.