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
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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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