Blue Shutter Taverna · Main dishes

Slow-Roasted Lamb Shoulder with Lemon-Garlic Potatoes

Name: Slow-Roasted Lamb Shoulder with Lemon-Garlic Potatoes
Total time: 270 min
Yield: 6 servings
Ingredients: 2000 g Bone-in lamb shoulder; 8 cloves Garlic; 2 whole Lemons; 4 tbsp Extra virgin olive oil; 1 tbsp Dried oregano; 2 sprigs Fresh rosemary; 2.5 tsp Salt; 1 tsp Black pepper; 2 whole Yellow onions; 500 ml Chicken or vegetable stock; 1200 g Yukon Gold potatoes; 10 g Fresh parsley

A bone-in lamb shoulder rubbed with garlic, lemon and oregano, roasted low and slow until it falls from the bone, then finished hot with golden potatoes that soak up the lemony pan juices.

270 minutes · Intermediate · 6 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Bone-in lamb shoulder2000 g
Garlic8 cloves
Lemons2 whole
Extra virgin olive oil4 tbsp
Dried oregano1 tbsp
Fresh rosemary2 sprigs
Salt2.5 tsp
Black pepper1 tsp
Yellow onions2 whole
Chicken or vegetable stock500 ml
Yukon Gold potatoes1200 g
Fresh parsley10 g

Quantities describe recipe usage, not package sizes.

Allergen notes

No major allergens in the base recipe. Check stock labels for celery, gluten and other allergens.

Method

Season the lamb

Heat the oven to 160°C (325°F). Pat the lamb dry and cut about 10 small, deep slits all over it. Crush 4 garlic cloves and mix with 2 tbsp olive oil, the oregano, the zest of 1 lemon, 2 tsp salt and the pepper. Rub the paste all over the lamb and into the slits. Wash your hands and board.

Slow-roast covered

Slice the onions into thick rounds and lay them in a large roasting pan with the rosemary. Set the lamb on top, fat side up. Pour in 250 ml stock and the juice of 1 lemon. Cover the pan tightly with foil and roast for 3 hours.

Prepare the potatoes

Near the end of the roasting time, peel the potatoes and cut them into 4 cm wedges. Toss with the remaining 2 tbsp olive oil, the remaining 4 garlic cloves (smashed), 1/2 tsp salt and the juice of the second lemon.

Add the potatoes and brown

Take out the pan, remove the foil and raise the oven to 200°C (400°F). Spoon off excess fat, leaving about 3 tbsp in the pan. Arrange the potatoes around the lamb in the juices and pour over the remaining 250 ml stock. Roast uncovered for 50–60 minutes, turning the potatoes halfway, until they are golden and tender, most of the liquid is absorbed, and the lamb is deeply browned and pulls easily away from the bone. It will be far past the 63°C (145°F) safe minimum for whole cuts; fall-apart lamb is usually around 90°C (195°F).

Rest and serve

Rest the lamb, loosely tented with foil, for 15 minutes while the potatoes stay warm in the switched-off oven. Pull the meat into large chunks, discarding the bone and any large pieces of fat. Spoon over the pan juices, scatter with chopped parsley and serve with the potatoes.

If the potatoes look dry before they are golden, add a splash of water; if the lamb is browning too fast, lay a loose sheet of foil over it. Leftover lamb is excellent stuffed into warm flatbread with tzatziki.

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