Recipe title:
Slow Roast Lamb Shoulder with Rosemary and Garlic Potatoes
Description:
‘As the lamb slow roasts, the potatoes underneath absorb all of the wonderful
flavours of the meat. Simple and cheap to make, but packed with flavour’
Product:
4L Rectangular storage
Serves:
6
Ingredients:
50g unsalted butter, melted
2 large onions, peeled and thinly sliced
5 large waxy potatoes, peeled and sliced
1 small bunch rosemary, leaves only, finely chopped
4 cloves garlic, crushed
500ml lamb stock or chicken stock
1 whole shoulder of lamb on the bone (approximately 1.8kg)
Sea salt and black pepper
Method:
1. Preheat the oven to 140°C/275°F/gas mark 1. Put the melted butter, onions, potatoes,
rosemary and garlic into a large Pyrex bowl and season with plenty of salt and pepper. Toss
everything together then spread in a n even layer over the bottom of a 4 litre rectangular
Pyrex dish.
2. Pour the stock over the potatoes then lay the lamb on top. Season the lamb with plenty of
salt and pepper then roast for 3 ½ hours until tender; by this point the meat should be falling
off the bone.
3. Serve the lamb with the potatoes and some simple green vegetables.