I love this recipe, because it basically looks after itself – minimum preparation sometime in the afternoon, pop in the oven and leave to cook for the next few hours.
When it’s time for dinner it’s just a matter of cooking a green
vegetable and pouring the pan juices into a suitable jug or gravy boat to serve with the meal.
This recipe can be done with a larger piece of meat or a bone-in shoulder – just increase the cooking time accordingly.
Slow-cooked Lamb Shoulder, Potatoes & Onions
The great thing with this dish, is that you can’t really overcook it.
Waxy potatoes are best to use as they hold their shape during cooking. In New Zealand look for varieties such as Nadine, Draga, Frisia, Jersey
Bennie, Red King Edward, Highlander, Osprey, Tiffany, Annabelle,
Gourmandine and Marilyn. Be aware that weather and growing
conditions and the time of year can affect starch and water content of potatoes and so affect their composition – if in doubt be guided by any
labelling or if buying at a Farmers’ Market ask the grower which potato variety is best suited for your needs.
500g potatoes, thinly sliced
2 large onions, thinly sliced
2 tsp fresh tarragon leaves
salt and black pepper
2 cups chicken stock
1kg rolled shoulder lamb
1 Preheat the oven to 160°C.
2 Place potatoes, onions, tarragon and a good grind of salt and pepper in a bowl, drizzle with olive oil and toss to combine.
3 Tip potato mixture into a baking dish and pour over stock. Place lamb on top of potato mixture and season with a good grind of salt. Cook for 2½ to 3 hours or until lamb is very tender.
4 Increase oven temperature to 200°C. Remove lamb from baking dish, place on a serving platter cover with aluminium foil and allow to rest for 10-15 minutes.
5 Return potato mixture to oven and cook for 10-15 minutes or until top of potato mixture browns and some of the liquid
Happy cooking and eating.
Recipe by Rachel Blackmore
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Another recipe using rolled lamb shoulder recipe you might like to try: