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Slow-roast lamb shoulder with layered potatoes

You'll need

  • 4 tbsp
  • olive oil
  • 850 g
  • potatoes, peeled and thinly sliced
  • 1
  • large red onion, peeled and thinly sliced
  • 6 cloves
  • garlic, unpeeled
  • 2 tbsp
  • fresh rosemary leaves
  • 3
  • fresh bay leaves
  • 250 ml
  • chicken stock
  • 250 ml
  • dry white wine
  • 1 (about 1.2kg)
  • shoulder of lamb
  • To serve:
  • steamed spinach or greens

Method

  • 01
  • Pour half the olive oil into a large deep-sided roasting tin and layer the potatoes, onion, garlic, half the rosemary and bay leaves in the roasting tin, seasoning generously with sea salt and freshly ground black pepper as you layer the potatoes and onions.
  • 02
  • Pour over the stock and white wine and lay the shoulder of lamb on top. Sprinkle the lamb with remaining rosemary and season with sea salt and freshly ground black pepper. Drizzle with remaining olive oil and place in a preheated oven at 220C for 15 minutes.
  • 03
  • Turn temperature down to 200C and cook for further 1 hour and 15 minutes or until lamb and potatoes are tender.
  • 04
  • Turn oven off then transfer lamb to a wooden board, cover with kitchen foil and some tea towels and return potatoes to oven to keep warm. Allow lamb to rest for 15 minutes before carving and serving with the potatoes and steamed spinach or greens.

Wine to Try

2005 Rymill Maturation Release Cabernet Sauvignon, Coonawarra, A$40
The Bordelaise love lamb with their cabernet sauvignon-based red wines, which provide the prominent tannins required to slice through the richness and fattiness of the good-quality lamb. This slow-cooking method used in this recipe helps subdue the lamb's protein richness with the potatoes, onions, fresh herbs and blend of white wine and chicken stock bringing a dense rustic quality to the dish. The Rymill Maturation Release is now 8 years old, its time in barrel and bottle helping to break down the inherent bold fruit flavours and potent tannin structure of the cabernet grape. The wine's flavours are savoury with elements of black fruits, dried herbs and sandalwood spice that remind us that pairing a mature red is with slow-cooked food is one of life's pleasures.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun/Jul 2013

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