Slow-roasted shoulder of lamb and potatoes
In this wonderful recipe by acclaimed chef Bryn Williams, just 30 minutes of prep is needed before this lamb dish goes into the oven
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Roasting pan
- Oven
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Tongs
- Spoon
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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