INGREDIENTS
30 grs
olive oil
2
lamb shoulder
1 kilo
baby potatoes
1 serving
onion
3 cloves
garlic
30 mls
lemon juice
2
lemon wedges
1 tsp
wine vinegar
1 tsp
anchovy paste
80 mls
white wine
80 mls
chicken stock
1 pinch
oregano
1 pinch
thyme
1 stick
cinnamon stick
1 serving
salt and pepper