Slow-Cooked Lamb Shoulder with Lemon Potatoes
Cook Time 4 hours 30 minutes
2.5kg lamb shoulder, bone-in (see note)
5 garlic cloves, sliced
3 tbsp extra-virgin olive oil
2 rosemary sprigs, leaves picked and roughly chopped
1 tbsp dried oregano
2 tbsp sea salt flakes
Pinch of freshly ground black pepper
500ml (2 cups) gluten-free chicken stock
Juice of 1 large lemon, plus extra wedges to serve
6 Desiree potatoes, peeled and cut into thick wedges
Preheat the oven to 160°C (fan-forced).
Place the lamb in a roasting tin. Make incisions all over the lamb with a small sharp knife and fill with the garlic slices. Drizzle over the olive oil and season with rosemary, oregano, salt and pepper, then firmly massage the seasoning into the lamb.
Pour the chicken stock into the tin and squeeze in the lemon juice. Cover the tin very tightly with a sheet of baking paper, then foil and roast for 3 hours.
Remove the tin from the oven and baste the lamb with the pan juices. Add the potato wedges and season with a sprinkling of salt, then cover tightly and return to the oven for 1 hour.
Increase the temperature to 220°C (fan-forced). Remove the paper and foil and baste the lamb with the pan juices, then roast uncovered for another 20 minutes or until the lamb is golden brown.
Adjust the seasoning to taste and serve the lamb and potatoes with the pan juices and lemon wedges.
NOTE: This might seem like a lot of lamb, but once you factor in the bone it’s only about 1.8 kg of meat.