Name: Slow-roast lamb shoulder with garlicky potatoes and tomato salad
Prep time: 25 min
Cook time: 240 min
Total time: 265 min
Yield: 4
Ingredients: Slow roast lamb shoulder with garlicky potatoes; 1.3-1.5kg lamb shoulder (shank on); 2 tablespoon extra virgin olive oil; 1 kilogram potatoes, peeled, sliced thinly; 2 medium (300g) brown onions, sliced thinly; 4 clove garlic, peeled, sliced thinly; 4 sprigs fresh rosemary; 2 tablespoon freshly squeezed lemon juice; 1 cup (250ml) chicken stock; 1 cup (250ml) water; Tomato salad; 3 medium (450g) ripe tomatoes, cut into chunks; 1 (400g) telegraph cucumber, cut into chunks; 1 small (100g) red onion, sliced thinly; 1/2 cup loosely packed fresh mint leaves; 2 tablespoon extra virgin olive oil; 1 tablespoon red wine vinegar

Slow-roast lamb shoulder with garlicky potatoes and tomato salad

With tender, falling-off-the bone lamb shoulder, mouth-watering garlic potatoes and a fresh tomato salad, this recipe is a delicious, never-fail Sunday roast that's perfect for feeding the whole family.

Serves 4

Prep

25M

Cook

Total

4H 25M

Ingredients

Slow roast lamb shoulder with garlicky potatoes

1.3-1.5kg lamb shoulder (shank on)

2 tablespoon extra virgin olive oil

1 kilogram potatoes, peeled, sliced thinly

2 medium (300g) brown onions, sliced thinly

4 clove garlic, peeled, sliced thinly

4 sprigs fresh rosemary

2 tablespoon freshly squeezed lemon juice

1 cup (250ml) chicken stock

1 cup (250ml) water

Tomato salad

3 medium (450g) ripe tomatoes, cut into chunks

1 (400g) telegraph cucumber, cut into chunks

1 small (100g) red onion, sliced thinly

1/2 cup loosely packed fresh mint leaves

2 tablespoon extra virgin olive oil

1 tablespoon red wine vinegar

Method

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook