Slow-roasted shoulder of lamb and potatoes | Sainsbury`s Magazine

Slow-roasted shoulder of lamb and potatoes | Sainsbury`s Magazine

www.sainsburysmagazine.co.uk

In this wonderful recipe by acclaimed chef Bryn Williams, just 30 minutes of prep is needed before this lamb dish goes into the oven

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Ingredients

  • 1 shoulder of lamb, about 2kg
  • 1 tbsp vegetable oil
  • 40g unsalted butter
  • 2 onions, peeled and sliced
  • 1 sprig of rosemary, leaves roughly chopped
  • 2kg large potatoes, peeled and very thinly sliced (about 2mm thick)
  • 600ml hot lamb stock (or vegetable stock)
  • 1 whole garlic bulb

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