Slow-roast lamb

A long cooking time means you can sit back and relax with family and friends

Serves: 6
Preparation time: 30 minutes
Cooking time: 3½ hours

Shoulder of Lamb_REPRO

Ingredients

3 red onions, peeled and cut into wedges

1 bulb garlic, broken into cloves

Large sprig of thyme

Large sprig of rosemary

5 bay leaves

2.2kg (5lb) leg of lamb

200ml dry white wine

150ml (5fl oz) light chicken stock

2 tbsp olive oil

1 tbsp plain flour

For the potatoes:

1.5kg (3lb 5oz) Maris Piper potatoes, cut into large chunks

75ml (3fl oz) olive oil

2 tbsp dried polenta

50g (2oz) Parmesan, finely grated

Method

1. Preheat the oven to 160°C/R3. Place the onion, garlic and herbs in the bottom of a large roasting tin. Place the lamb on top and pour the wine and stock around. Drizzle the lamb with the oil and season well. Very tightly cover the tin with a double thickness of foil. Ensure there are no gaps to let any moisture escape. Place in the oven and roast for 3 hours.

2. Remove the foil and drain off all of the cooking liquid. Return the lamb to the oven, uncovered and cook for a further 30 minutes until nicely coloured. Remove from the oven, cover and allow to rest while you cook the potatoes. Preheat the oven to 200°C/R6.

3. Cook the potatoes for about 15 minutes until just tender, drain well and shake in the colander to rough up the edges a little. Preheat the oil in a large roasting tin in the oven, carefully tip in the potatoes and shake to coat in oil.

4. Roast for 45 minutes turning occasionally – they should be nicely coloured by now. Combine the polenta and Parmesan and scatter over the potatoes, shaking to coat. Roast for a further 10 minutes until golden and crisp.

5. To make the gravy, pour the cooking liquid into measuring jug and spoon off all of the fat, reserving just a little. Spoon a couple of tablespoons of the fat into a large pan, heat and stir in the flour. Cook for a minute or two, stirring all the time. Whisk in the reserved liquid until smooth. Bring to the boil and simmer for 15-20 minutes until thickened. Check the seasoning. Carve the lamb and serve with the roasted onions and garlic, crispy potatoes and a slick of the gravy.

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