6 garlic cloves, peeled
500g/1lb 2oz purple sprouting broccoli, tough stems removed
4 sprigs fresh rosemary
8 anchovy fillets in oil
50g/1¾oz pitted black olives, preferably Taggiasche
salt and pepper
2 tbsp extra virgin olive oil
2 tbsp good-quality extra virgin olive oil
1 x 1.5kg/3lb 5oz lamb shoulder, boned by the butcher, not rolled and tied
250ml/9fl oz white wine