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Ingredients
- 6 anchovy fillets
- 4 sprigs fresh flat-leaf parsley leaves only
- 1 sprig fresh rosemary leaves only
- 3 garlic cloves
- 40 g pitted green olives
- 1 tbsp pickled capers rinsed
- 20 g lemon juice
- 20 g olive oil plus extra for drizzling
- 2 tsp wholegrain mustard
- ½ tsp lemon myrtle (optional)
- pine nuts for sprinkling (optional)
- 1500 - 1800 g lamb shoulder deboned (see Tips)
- ½ tsp ground black pepper plus extra to season
- 100 g white wine
- 2 carrots cut into slices
- 2 brown onions cut into wedges
- salt to season
- Nutrition
- per 1 portion
- Calories
- 1135 kcal / 4766.9 kJ
- Protein
- 78.3 g
- Fat
- 84.6 g
- Carbohydrates
- 10.7 g
- Fibre
- 6.2 g
- Saturated Fat
- 31.9 g
- Sodium
- 854 mg
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