Name: Slow-roasted lamb with garlic potatoes
Cook time: 240 min
Total time: 240 min
Yield: 4
Ingredients: 1.3 kilogram lamb shoulder with the shank on; 2 tablespoon olive oil; 1 kilogram potatoes, cut into thin wedges; 2 onions, sliced thinly; 4 anchovy fillets, chopped finely; 2 whole garlic bulbs; 3 sprigs fresh rosemary; 2 tablespoon lemon juice; 1 cup (250ml) chicken stock; 1 cup (250ml) water or dry white wine; 1/4 cup fresh dill sprigs

Slow-roasted lamb with garlic potatoes

Your mouth will be watering in anticipation by the time you serve up this divine slow-roasted lamb shoulder, thanks to the good smells that will fill the house as it cooks.

Serves 4

Cook

Ingredients

1.3 kilogram lamb shoulder with the shank on

2 tablespoon olive oil

1 kilogram potatoes, cut into thin wedges

2 onions, sliced thinly

4 anchovy fillets, chopped finely

2 whole garlic bulbs

3 sprigs fresh rosemary

2 tablespoon lemon juice

1 cup (250ml) chicken stock

1 cup (250ml) water or dry white wine

1/4 cup fresh dill sprigs

Method

1.Preheat oven to 180°C/350°F. Rub lamb all over with salt and freshly ground black pepper.

2.Heat a flameproof roasting pan over medium-high heat. Add oil, then lamb; cook, turning for 5 minutes or until lamb is well browned all over. Turn off the heat; remove lamb from pan.

3.Layer potato, onion and anchovies in the base of the same roasting pan, seasoning with salt and freshly ground pepper between layers. Cut garlic bulbs in half widthways; place on potatoes.

4.Place lamb on top of potatoes; sprinkle with rosemary and lemon juice. Pour combined stock and the water over potatoes. Cover dish tightly with two layers of foil. Roast for 1½ hours. Reduce oven to 160°C/325°F; remove foil, roast a further 1½-2 hours or until meat falls easily from the bone.

5.Cover lamb with foil; rest 20 minutes before serving. Serve lamb scattered with dill.

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