This recipe has been provided by our Guest Chef Bryn Williams
1 small shoulder of lamb, about 1.5kg–2kg
salt and pepper
50ml vegetable oil
100g unsalted butter
2 onions, peeled and sliced
sprig of rosemary leaves chopped roughly
5 large potatoes, peeled and sliced
1 litre lamb stock
1 garlic bulb
You will also need a heavy-duty roasting tray, approximately 35cm x 25cm, with a cooling rack that’ll fit over it.
1. Preheat the oven to 120?C/gas mark ½.
2. Season the lamb shoulder generously with salt and pepper.
3. Heat a heavy-based frying pan over a medium heat, then add the vegetable oil and het gently. Place the lamb into the pan and slowly colour, turning it, until it’s golden brown it all over. Remove from the pan and set aside.
4. Wipe any left-over oil out of the frying pan with some kitchen paper, and place the pan back on the heat. Add the butter. When that has melted, add the sliced onions and cook them gently for 10–15 minutes, or until nice and golden brown. Add the chopped rosemary, stir well to combine, and then remove the pan from the heat and set aside.
5. Lay some of the sliced potatoes on the bottom of the roasting tin, season them with salt and pepper and then add a layer of the onions. Add a second layer of potatoes and then onions, and then a final layer of potatoes. The height of the potato and onion stack should be about 5 cm.
6. Now pour the lamb stock over the potatoes.
7. Cut the garlic bulb in half, and place it on top of the potatoes and onion mixture.
8. Place the cooling rack over the potato and onions, and put the lamb on top. Pop the whole thing into the oven and leave to cook slowly for 5–6 hours, or until the meat is really tender. You will see that all the delicious lamb juices have soaked into the potatoes and that the lamb stock has evaporated leaving the onion and potato mixture sweet and delicious.
9. Shred the lamb off the bone, and serve with the potatoes. Don’t forget to share out the garlic!
10. I like to serve this with a simple gem lettuce and mint salad.
Gem Lettuce & Mint Salad
4 Baby gem lettuce
1/2 bunch of mint
Mustard dressing (see below)
Remove the outer leaves if necessary, then separate the leaves, wash and dry thoroughly.
Place the leaves in a large bowl. Add the mint leaves - cut any big mint leaves if necessary, then pour on the mustard dressing.
1 tablespoon grainy mustard
50ml cider vinegar
salt and freshly ground black pepper
200ml olive oil
100ml vegetable oil
Pour the vinegar into a bowl season with salt and pepper, then whisk in the mustard and the oils.