1kgDesiree potatoesor Maris Peer, peeled and cut into thick slices
1.6Llamb stockstock pots work well for this recipe
45gplain flourthree tablespoons
250mlgood red wine
2sprigsrosemaryjust the leaves, pull up the stalk to remove
Preheat the oven to 220C, 200C fan, gas mark 7.
Place the lamb on a trivet or rack in a large roasting pan, rub all over with the olive oil and season well. Roast in the tin for about 20 minutes to brown well.
Remove the lamb from the tin and set to one side. Remove the trivet. Add in the onions and potatoes and mix well together. Sprinkle with the rosemary and add half the lamb stock.
Place the lamb on top and cover the entire pan tightly with foil.
Add the pan back into the oven, and reduce the temperature to 170C, 160C fan, gas mark 3, and cook for another 3.5 hours, until the lamb is completely tender.
Remove the lamb from the tin, wrap in foil (shiny side in) and allow to rest. Transfer the potatoes and onions to a new roasting pan, and put back into the oven, stirring occasionally until golden brown.
De-glaze the original roasting pan on the top of the stove using the red wine. Use a wooden spoon to get all the lovely caramalised bits of the bottom of the pan.
Sprinkle in the flour, stirring continuously (but don't worry too much if there are any lumps), and then whisk in the remaining stock and redcurrant jelly. Whisk until thickened, then strain through a sieve into a small pan.
Carve the lamb, or use a couple of large spoons to pull apart, and serve with the potatoes and onions, with the gravy on the side. Serve with wonderfully seasonal vegetables such as Cavolo Nero, peas or celeriac
Slow Roast Shoulder of Lamb
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.