I am an unashamed fan of the roast. It is my enduring favourite dish of all times, other dishes may hold my attention for a while but week in week out the roast dinner in all of its delicious forms has my heart.
I recently picked up a shoulder of lamb at our local farmer’s market thinking I might slow roast it with beans. I looked through a few recipes online for slow roasted shoulder of lamb and this beauty by Tom Kerridge caught my eye. The combination of slow roasted meat and boulangere potatoes was too tempting and I decided to work it into the meal I was planning.
Slow cooking food has to be better for the soul, doesn’t it? Whether you’re pottering around the house or returning after a long walk the embrace of the aroma is incredibly comforting. Not only is it uplifting while it cooks, it’s incredibly easy on the preparation leaving you free to swoop in at the last minute with some steamed veg.
I love serving this on a large platter in the middle of the table where everyone can help themselves. It lends itself to sharing and particularly to Easter celebrations.
I have used a half shoulder from our local butcher to cook this for the five of us. I rubbed the herbs on the night before to give it time to soak up the flavour but you could just as easily rub them on while the meat sits before cooking.
We had enough left over for a shepherd’s pie and the succulent slow roasted lamb was incredible cooked in this way. I recommend buying more meat just for the leftovers!
The potatoes aren’t outshone by the tender lamb; they are rich and flavoured with the lamb. They stand up to the slow cooking without losing their shape and have a wickedly fatty edge.
This really is a once in a blue moon dish for a truly indulgent yet laid back roast dinner.
Slow Roasted Shoulder of Lamb Cooked Over Boulangere Potatoes Recipe
1.5 – 2 kg Lamb Shoulder
1 large sprig of rosemary
2 cloves of garlic
A pinch of salt
Freshly ground black pepper
1 tbsp of olive oil
6 – 8 large waxy potatoes (I have used King Edwards without too much crumbling)
2 onions, finely sliced
1 small sprig of rosemary, finely chopped
Salt and pepper
500ml of chicken stock
- Score the skin of the lamb.
- Take the rosemary, garlic, salt, pepper and oil and pound in a pestle and mortar until you have a green oil.
- Rub the oil all over the meat and leave it to rest overnight (if possible).
- Heat the oven to 160°C, let the lamb come to room temperature while it heats.
- Peel and cut the potatoes into 5mm slices and pat them dry with a tea towel.
- Toss the potatoes with the onions, rosemary and pepper to coat.
- Layer the potato mixture in an oven proof dish.
- Pour over the chicken stock.
- Place the lamb on top, skin side up and put into the oven.
- Cook for 3 – 4 hours.
- Remove the dish from the oven and place the lamb on a plate to rest, covered with a tea towel.
- If the potatoes aren’t browned you can turn up the heat and return to the oven for a few minutes.
- Use forks to pull the meat apart and serve with Spring vegetables.