Slow Roast Shoulder of Lamb with Sautéed Potatoes
This recipe is the perfect chance to use some of the amazing British lamb we have on offer. It's great to serve up to family and friends on a Sunday!
Ingredients
- 1 x 2 kg shoulder lamb
- 2 large onions, peeled and halved
- 1 bulb of garlic, halved
- 300ml red wine
- 500ml stock
- 1 kg large potatoes, peeled, cooked and cubed
- Rosemary, a few sprigs
- 100g butter
- 2 cloves garlic, chopped
- 1 shallot, sliced
- 1 small bunch parsley
Method
Preheat the oven to 170 degrees.
Place the halved onions and halved garlic bulb into a roasting tray and lay the lamb on top. Season well then pour in the wine and stock.
Tuck the rosemary around the lamb and cook in the oven for two hours.
After the lamb is cooked place it onto a board with the onions and garlic to rest. Reduce the left over liquid by half and add a knob of butter.
To sauté the potatoes, melt the butter in a pan and add the cubed potatoes. When they are coloured, add the sliced shallot and garlic. Cook for two minutes and add the parsley.
To serve, pile the potatoes onto a platter, top with the lamb, peel apart the onions then pile them on top and finish by spooning over the sauce.
Ingredients
- 1 x 2 kg shoulder lamb
- 2 large onions, peeled and halved
- 1 bulb of garlic, halved
- 300ml red wine
- 500ml stock
- 1 kg large potatoes, peeled, cooked and cubed
- Rosemary, a few sprigs
- 100g butter
- 2 cloves garlic, chopped
- 1 shallot, sliced
- 1 small bunch parsley
Method
Preheat the oven to 170 degrees.
Place the halved onions and halved garlic bulb into a roasting tray and lay the lamb on top. Season well then pour in the wine and stock.
Tuck the rosemary around the lamb and cook in the oven for two hours.
After the lamb is cooked place it onto a board with the onions and garlic to rest. Reduce the left over liquid by half and add a knob of butter.
To sauté the potatoes, melt the butter in a pan and add the cubed potatoes. When they are coloured, add the sliced shallot and garlic. Cook for two minutes and add the parsley.
To serve, pile the potatoes onto a platter, top with the lamb, peel apart the onions then pile them on top and finish by spooning over the sauce.
