- 1.5 kg lamb shoulder, bone-in
- 2 tbsp olive oil
- 6 garlic cloves, crushed
- 3 sprigs fresh rosemary
- 3 sprigs thyme
- 250 ml red wine
- Sea salt and cracked black pepper
For the potatoes:
- 800 g waxy potatoes, peeled and thickly sliced
- 1 onion, finely sliced
- 2 tbsp olive oil
- 100 ml stock (vegetable or lamb)
- A few sprigs rosemary or thyme
- Sea salt and cracked black pepper
To serve:
- Flat-leaf parsley, chopped
- Green beans or a simple salad
Instructions:
1. Preheat the oven to 160°C.
2. Rub the lamb with olive oil, garlic, rosemary, thyme, salt and pepper. Place it in a roasting tin with the red wine and a splash of water. Cover tightly with foil and roast for 2½–3 hours until tender and falling from the bone.
3. About an hour before the lamb is ready, toss the potatoes and onions with olive oil, stock, herbs, salt and pepper. Spread them in a separate roasting tray and bake uncovered until golden and crisp at the edges.
4. Once cooked, shred the lamb into large pieces and serve over the roasted potatoes, spooning over some of the pan juices.
5. Finish with chopped parsley and serve alongside green beans or a crisp salad.
