Name: Slow-roasted shoulder of lamb
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 8
Ingredients: 1.6 kilogram shoulder of lamb; 1 tablespoon oil; 2 tablespoon oregano leaves; 1 tablespoon white wine vinegar or verjuice; 1 kilogram baby desiree potatoes, unpeeled; 1 medium onion, sliced; 1 250g punnet cherry tomatoes, halved; 2 whole garlic bulbs, plus 3 garlic cloves, crushed

Ingredients

1.6 kilogram shoulder of lamb

1 tablespoon oil

2 tablespoon oregano leaves

1 tablespoon white wine vinegar or verjuice

1 kilogram baby desiree potatoes, unpeeled

1 medium onion, sliced

1 250g punnet cherry tomatoes, halved

2 whole garlic bulbs, plus 3 garlic cloves, crushed

Method

1.Preheat oven to 160°C or 140°C fan. Remove excess fat from lamb. Rub all over with 1 teaspoon of oil and season well with salt and freshly ground pepper. Sprinkle with oregano.

2.Place in a roasting pan and pour 1 cup water and vinegar around lamb. Cover tightly with foil and bake for 1 1/2 hours.

3.Meanwhile, cut potatoes into 1cm slices and toss together with onion, tomato, whole and crushed garlic and remaining oil. Season well. Scatter vegetables around lamb, replace foil and cook for another 1 1/2 hours.

4.To serve, transfer lamb to a platter, cover loosely with foil and set aside to rest for 10 minutes. Return vegetables to oven. Cut meat off in chunky pieces and serve with vegetables and garlic cloves.

Slow-cooking a shoulder of lamb makes the meat so tender that it virtually falls from the bone in large pieces. the juices from the lamb also impart a delicious flavour to the potato. Lamb shoulder is particularly sweet and moist, and is an economical cut. To prevent the garlic burning, leave it unpeeled. After roasting, squeeze each clove out of its softened skin and use as a flavouring – it is lovely and sweet.
Note

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Ingredients

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