Ingredients: |
Ingredients: 1 small shoulder of lamb, about 1.5kg–2kg
salt and pepper
50ml vegetable oil
100g unsalted butter
2 onions, peeled and sliced
sprig of rosemary leaves chopped roughly
5 large potatoes, peeled and sliced
1 litre lamb stock
1 garlic bulb
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Directions: |
Directions:1. Preheat the oven to 120?C/gas mark ½.
2. Season the lamb shoulder generously with salt and pepper.
3. Heat a heavy-based frying pan over a medium heat, then add the vegetable oil and het gently. Place the lamb into the pan and slowly colour, turning it, until it’s golden brown it all over. Remove from the pan and set aside.
4. Wipe any left-over oil out of the frying pan with some kitchen paper, and place the pan back on the heat. Add the butter. When that has melted, add the sliced onions and cook them gently for 10–15 minutes, or until nice and golden brown. Add the chopped rosemary, stir well to combine, and then remove the pan from the heat and set aside.
5. Lay some of the sliced potatoes on the bottom of the roasting tin, season them with salt and pepper and then add a layer of the onions. Add a second layer of potatoes and then onions, and then a final layer of potatoes. The height of the potato and onion stack should be about 5 cm.
6. Now pour the lamb stock over the potatoes.
7. Cut the garlic bulb in half, and place it on top of the potatoes and onion mixture.
8. Place the cooling rack over the potato and onions, and put the lamb on top. Pop the whole thing into the oven and leave to cook slowly for 5–6 hours, or until the meat is really tender. You will see that all the delicious lamb juices have soaked into the potatoes and that the lamb stock has evaporated leaving the onion and potato mixture sweet and delicious. |
This recipe for Slow cooked Shoulder of Lamb is from