Slow-roasted lamb shoul­der

Australian Women’s Weekly NZ - - WINTER WARMERS -


1.3kg lamb shoul­der, shank on

2 ta­ble­spoons olive oil

1kg pota­toes, sliced thickly

3 small red onions (300g), sliced thinly

4 drained an­chovy fil­lets, chopped finely

2 gar­lic bulbs (140g)

1 medium lemon (140g), cut into wedges

3 sprigs fresh rose­mary

1 cup (250ml) chicken stock

1 cup (250ml) wa­ter or dry white wine

1 Pre­heat oven to 180°C. Rub lamb all over with salt and freshly ground pep­per.

2 Heat a flame­proof roast­ing pan on stove top over medium-high heat. Add oil, then the lamb; cook un­til lamb is well browned all over. Re­move the meat from pan.

3 Layer potato, onion and an­chovies in roast­ing pan; sea­son with salt and freshly ground pep­per be­tween lay­ers. Cut gar­lic bulbs in half hor­i­zon­tally; place on veg­eta­bles with lemon wedges.

4 Place lamb on top of vegetable mix­ture; add rose­mary. Pour com­bined stock and the wa­ter over veg­eta­bles. Cover pan tightly with two lay­ers of foil. Roast in oven for 1½ hours.

5 Re­move foil, re­duce oven tem­per­a­ture to 160°C; roast a fur­ther 1½ hours or un­til the meat can be eas­ily pulled from the bone. Trans­fer lamb to a tray. Cover with foil; rest 20 min­utes. In­crease oven tem­per­a­ture to 200°C.

6 Mean­while, re­turn vegetable mix­ture in pan to oven; cook a fur­ther 20 min­utes or un­til browned.

7 Serve lamb with veg­eta­bles, gar­lic and lemon wedges.

Test Kitchen tip

This recipe is best made close to serv­ing.

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