Slow-cooked shoulder of lamb with Jansson’s temptation and sautéed sprout tops recipe
 Anchovies and lamb are a match made in heaven. 1 lamb shoulder 6 anchovy fillets 2 sprigs rosemary, broken into small pieces1 head garlic, peeled and chopped400ml/14fl oz gravy, to serve 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 matchsticks150g/5½oz Swedish anchovies, chopped1 onion, sliced500ml/18fl oz double cream75g/2½oz unsalted butter50g/1¾oz fresh white breadcrumbssalt and freshly ground black pepper 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 2 handfuls sprout leaves or baby sprouts, broken into leaves 75g/2½oz unsalted butter Method 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. To make the lamb, preheat the oven to 180C/160C Fan/Gas 4. 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. 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 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 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. To serve, slice the lamb and serve on plates alongside the Jansson’s temptation and sprouts. Drizzle with gravy.