Food - Recipes : Roast shoulder of lamb with herbs and honey. Food - Recipes : Lamb shanks with anchovy. Recipe: Slow-roasted shoulder of lamb. Slow roasted shoulder of lamb recipe. This succulent, slightly fatty joint cooks down to a moist, tender, melting mass of flavour. And the accompanying potatoes are to die for. Serves 4– 6 1 small shoulder of lamb, about 1.5–2kgsalt and pepper50ml vegetable oil100g unsalted butter2 onions, peeled and sliced sprig of rosemary, leaves roughly chopped5 large potatoes, peeled and sliced1 litre lamb stock1 garlic bulb You will need a heavy duty roasting tray, about 25 x 35cm, plus a wire rack that will fit over it.
Preheat the oven to 120ºC/250ºF/gas mark ½. Season the shoulder of lamb generously with salt and pepper. Wipe any leftover oil from the frying pan with kitchen paper, then place the pan back on the heat. Lay some of the potato slices on the bottom of the roasting tin, season with salt and pepper and then add a layer of golden-brown onion. Pour the lamb stock over the top layer of potatoes until it just covers them.
Place the wire rack over the potato and onions, and put the lamb on top. Food - Recipes : Slow-roasted shoulder of lamb, braised summer vegetables and roasting juices.