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Raw,Shoulder,Lamb,On,Wooden,Board,And,Table

Recipe Created By:

Steve

Name: Steve

At a glance:

Pairs with: Claret

Serves: 4-6

Prep: 20 mins

Cooking: 4hrs 30 mins

Ingredients:

6 large potatoes (waxy jacket) peeled and thinly sliced
3 onions, thinly sliced
The leaves from one bunch of thyme
1 shoulder of lamb (around 2kg)
1 head of garlic, separate cloves, peeled
600ml chicken stock

Method:

Take the lamb out of the fridge, 1hr before cooking.

Preheat oven to 160°C, fan 140°C, gas 3.

Mix together the potatoes, onion and thyme. Season.

Roughly layer potatoes and onions in a large deep baking tray.

Place the lamb on top, skin side up.

Pierce the lamb with a sharp knife all over.

Put a garlic clove into each hole.

Place in the oven for 4hrs 30mins (check the lamb is tender and the potatoes are cooked through).

Take the tray out of the oven and leave to rest, covered in foil, for 20 mins.

Serve with some fine green beans and enjoy!

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