Slow-cooked lamb shoulder with garlic, herbs and lemon (Spalla di agnello al forno con aglio, erbe e limone) from A House Party in Tuscany: Recipes, Stories and Art from Arniano (page 112) by Amber Guinness

  • lemons
  • garlic
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Marinate lamb shoulder for a minimum of 2 hours or overnight.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Radicchio, cannellini bean and hazelnut salad (Insalata di radicchio, cannellini e nocciole); Balsamic-glazed lentils with pancetta and cloves; Greens 'in the pan' with garlic and chilli (Verdure in padella); New potatoes with baby artichokes; Charred roast potatoes with lemons (Patate al forno con limone)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate lamb shoulder for a minimum of 2 hours or overnight.

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