Slow-cooked lamb shoulder with boulangère potatoes
Revamp your Sunday roast with the ultimate lamb and potato combo, traybake style. The lamb is coated in a punchy marinade, made from smoked paprika and smoked garlic cloves, and cooked low and slow to guarantee fall-apart-tender meat. The sliced potatoes act as a trivet and soak up the lamb juices to supercharge your roasties.
Ingredients
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1 tbsp
olive oil
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1/2 tbsp
smoked paprika
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1 tsp
dried rosemary
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4
smoked garlic cloves, 2 crushed, 2 sliced
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2kg
lamb shoulder, bone in
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4
large potatoes, peeled and cut into 2cm slices
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2
brown onions, peeled and thickly sliced
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2
dried bay leaves
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Small handful of fresh thyme
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500ml
lamb stock
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1 tbsp
plain flour
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1 tsp
redcurrant jelly
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1 tsp
cornflour, optional
Directions
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In a pestle and mortar, mix the olive oil, smoked paprika, rosemary and crushed garlic cloves together and pound to a paste. Trim the fat from the lamb, then spread the paste all over the shoulder until thoroughly coated.
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Place the lamb shoulder in a deep roasting tin, skin-side up. Using a sharp knife, make several incisions all over the shoulder and insert the garlic slices into the holes.
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Roast the lamb shoulder in a preheated oven at 220C for 20 minutes. Carefully turn the lamb over and roast for a further 20 minutes.
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Meanwhile, add the potatoes to a pan of salted boiling water and cook for 4 minutes. Drain well and leave to steam dry for 15 minutes.
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Remove the lamb from the tin and place the potatoes and onions in the bottom. Add the bay leaves and thyme sprigs and pour over the lamb stock. Place the lamb shoulder back on top, skin-side up, and cover the tin tightly with tinfoil. Turn the oven down to 150C.
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Basting occasionally, roast the joint for 4 hours or until the lamb is tender and the meat is starting to pull away from the bone.
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Once cooked, transfer the lamb to a chopping board and cover with tin foil. Leave to rest while you make the gravy.
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Pour the lamb fat from the tin into a fat separator and put the potatoes and onions back into the oven. Increase the heat to 220C and cook for 30 minutes, turning once, until crisp and golden.
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Once the liquid fat has floated to the top of the jug (this will take about 5 minutes), pour the juices into another measuring jug until only the fat remains in the separator.
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Top up the lamb cooking liquid with enough cooking water from your vegetables to make 350ml. Set aside.
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Heat one tablespoon of the lamb fat into a small saucepan over a medium heat and whisk in the plain flour. Cook out for 2 minutes, stirring regularly, so a smooth paste forms.
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Stir in the lamb cooking liquor with the redcurrant jelly and bring to the boil. Turn down to a simmer and leave to blip away gently for 10 minutes. If you like a thick gravy, mix some cornflour with a splash of cold water and whisk into the gravy until smooth and glossy.
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Shred the slow-cooked lamb shoulder and serve alongside the boulangère potatoes with the lamb gravy on the side.
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