Roast Shoulder of Lamb with Anchovies

Épaule d’Agneau aux Anchois

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

This shoulder of lamb is stuffed with anchovies and garlic and left to marinate overnight. Despite the seemingly large amounts of anchovy in the dish, at the end, the taste of the fish is hardly perceptible, and the flavor of the lamb is haunting. Serve with Baked Eggplant Studded With Garlic.

Begin 1 to 2 days in advance.