About this recipe:Juicy lamb will melt in your mouth when slow roasted over a bed of sliced potatoes. Best when allowed to cook ever so slowly and ideal for a family Sunday gathering. Once the lamb is in you can continue supervising from a comfy armchair - and that's my kind of cooking!
2kg lamb shoulder
6 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
salt and pepper, to taste
55g salted butter
2 onions, sliced
6 cloves garlic
6 large potatoes, sliced thinly
500ml lamb stock
2 tablespoons chopped fresh parsley
1 tablespoon grated Parmesan cheese
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:6hr › Ready in:6hr20min
Remove the lamb from the fridge and bring up to room temperature.
Preheat the oven to 120 C / Gas 1/2.
Rub the lamb shoulder generously with half of the olive oil, rosemary, thyme and seasoning. Heat the remainder of the oil in a frying pan over a medium-high heat. Add the lamb shoulder and brown on all sides. Once browned evenly, remove from the pan and set aside. Pour away any excess oil from the frying pan.
In the same pan, add the butter and melt. Add the onion, and garlic cloves and cook and stir for 5 to 8 minutes until softened.
Alternate layers of potatoes and onions in the base of a 25x35cm roasting tin (with rack). Pour over the lamb stock and sprinkle over the fresh parsley and Parmesan cheese. Place the rack over the potatoes then lay the lamb shoulder on top.
Bake in the preheated oven for 5 to 6 hours until the lamb is tender and falling off the bone. Remove from the oven and serve.