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Slow Roasted Lamb with Herby Potatoes
Janice Pattie
Prep Time 30 minutes mins
Cook Time 3 hours hrs 30 minutes mins
Resting Time 30 minutes mins
Total Time 4 hours hrs 30 minutes mins
Course Main Course
Cuisine British
Servings 6
Calories 758 kcal
Slow Roasted Lamb
- 2 kg lamb shoulder
- 2 tablespoon olive oil
- 3 sprigs rosemary
- 1/2 teaspoon Salt
- 1/4 teaspoon pepper
Herby Potatoes
- 120 millilitres extra-virgin olive oil plus some for coating ovenproof dish
- 1.2 kg small new potatoes skins on
- 2 tablespoon chopped chives
- 1 tablespoon chopped mint leaves
- 300 grams tomatoes
- 1/2 teaspoon Salt
- 1/2 teaspoon pepper
Red Wine Jus
- 750 millilitres chicken stock
- 375 millilitres red wine
- 1 sprig mint
- 1 sprig of rosemary
For the Lamb
Rub the olive oil over the lamb. Season the lamb and put in a roasting tin, with the rosemary and 1/2 pint of water..
Cover with tin foil and cook in the oven at 160C for 3 1/2 hours until meltingly tender.
Rest the lamb for at least 30 minutes before serving with the red wine jus and the Herby Potatoes.
For the Savoury Potatoes:
Preheat the oven to 180C.
Brush the bottom and sides of a shallow ovenproof glass dish or small roasting tin with olive oil.
Arrange some potatoes in a single overlapping layer in a concentric circle over the base of the dish or tin.
Scatter with one third of the chives and a sprinkling of chopped mint, season with salt and pepper.
Add one-third of the cherry tomatoes and drizzle with 40ml of olive oil.
Repeat this process three times, finishing with the chives, mint and tomatoes on top.
Season and drizzle with the remaining olive oil.
Bake for 45-50 minutes until the tomato skins have darkened and the potatoes are tender.
Remove from the oven; leave to cool for a few minutes.
Sprinkle with chive flowers before serving.
Calories: 758kcalCarbohydrates: 43gProtein: 50gFat: 37gSaturated Fat: 8gCholesterol: 138mgSodium: 729mgPotassium: 1774mgFiber: 5gSugar: 5gVitamin A: 495IUVitamin C: 47mgCalcium: 65mgIron: 6mg