Slow-roast lamb shoul­der with gar­licky pota­toes

Australian Women’s Weekly NZ - - Contents -


1.3kg-1.5kg lamb shoul­der (shank on) 2 ta­ble­spoons ex­tra vir­gin olive oil 1kg pota­toes, peeled, sliced thinly 2 medium (300g) 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


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.

Slow-roast lamb shoul­der with gar­licky pota­toes Tues­day din­ner

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.