3 sprigs |
marjoram, leaves stripped and finely chopped |
small bunch |
finely chopped parsley |
3 |
anchovies, finely chopped |
3 |
garlic cloves, crushed |
1 |
lemon, finely grated zested |
1 tablespoon |
capers, drained and rinsed |
splash |
sherry vinegar |
|
sea salt |
|
freshly ground black pepper |
4 tablespoons |
olive oil, plus extra to drizzle |
1 |
large lamb shoulder, boned, (about 2 kg) |
200ml |
fino sherry |
2 bunches |
asparagus |
200g |
trimmed and washed samphire |