Slow-roast lamb shoulder with garlicky potatoes
SERVES 4 PREP AND COOK TIME 4 HOURS 25 MINUTES 1.3kg-1.5kg lamb shoulder (shank on) 2 tablespoons extra virgin olive oil 1kg potatoes, peeled, sliced thinly 2 medium (300g) brown onions, sliced thinly
4 cloves garlic, peeled, sliced thinly 4 sprigs fresh rosemary 2 tablespoons fresh lemon juice
1 cup (250ml) chicken stock
1 cup (250ml) water TOMATO SALAD 3 medium (450g) ripe tomatoes, cut into chunks
1 (400g) telegraph cucumber, cut into chunks
1 small (100g) red onion, sliced thinly ½ cup loosely packed fresh mint leaves 2 tablespoons extra virgin olive oil 1 tablespoon red wine vinegar
1 Preheat oven to 180°C (160°C fan-forced). Trim any excess fat from the lamb. Rub the lamb all over with salt and freshly ground black pepper.
2 Heat a flameproof roasting dish over medium-high heat. Add oil, then lamb; cook until browned all over. Remove.
3 Layer potato and onion in base of the same baking dish, seasoning with salt and pepper between layers. Top with the garlic and rosemary; pour over the combined lemon juice, stock and water.
4 Place the lamb on top of the potatoes. Cover the dish tightly with two layers of foil. Roast for 2 hours. Remove foil; reduce oven temperature to 160°C (140°C fan-forced). Roast for a further 2 hours or until the meat falls from the bone easily.
5 Stand the lamb, covered with foil, for 10 minutes. 6 TOMATO SALAD Meanwhile, combine all ingredients in a medium bowl; toss to combine. Season to taste.
7 Serve lamb with the Tomato Salad. Cooked lamb suitable to freeze. Not suitable to microwave.