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Slow Roasted Lamb with Herby Potatoes

Janice Pattie
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Resting Time 30 minutes
Total Time 4 hours 30 minutes
Course Main Course
Cuisine British
Servings 6
Calories 758 kcal

Ingredients
 

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

Instructions
 

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 Red Wine Jus

  • Simmer the stock with the red wine and herbs until syrupy and thickened.
  • Add any juices from the lamb to the jus. Strain and discard the herbs.

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.

Nutrition

Calories: 758kcalCarbohydrates: 43gProtein: 50gFat: 37gSaturated Fat: 8gCholesterol: 138mgSodium: 729mgPotassium: 1774mgFiber: 5gSugar: 5gVitamin A: 495IUVitamin C: 47mgCalcium: 65mgIron: 6mg