Slow roast lamb shoulder with garlicky potatoes
Slow roast lamb shoulder with garlicky potatoes and tomato salad
1.Preheat oven to 180°C (160°C fan-forced). Trim excess fat from lamb. Rub the lamb all over with salt and freshly ground black pepper.
2.Heat a flameproof roasting dish over a medium-high heat. Add the oil, then the lamb; cook until lamb is well browned all over. Remove lamb from baking dish.
3.Layer the potato and onion in the base of the same baking dish, seasoning with salt and pepper between layers. Top with the garlic and rosemary and pour over the combined lemon juice, stock and water.
4.Place the lamb on top of the potatoes. Cover the dish tightly with two layers of foil. Roast for 2 hours. Remove foil, reduce oven temperature to 160°C (140°C fan-forced). Roast for a further 2 hours or until the meat falls from the bone easily.
5.Stand the lamb, covered with foil, for 10 minutes.
6.Meanwhile to make tomato salad; combine all ingredients in a medium bowl; toss to combine. Season to taste.
7.Serve lamb with tomato salad.
Leftover lamb can be made into delicious sandwiches with lettuce, cucumber, tomato and mustard.Note