SLOW-ROASTED LAMB SHOULDER

INGREDIENTS

• 1/3 cup (80ml) extra virgin olive oil
• 1/3 cup (80ml) extra virgin olive oil
• 500g (about 10) chat potatoes, large potatoes halved
• 1 garlic bulb, skin on, bruised
• 330ml cider
• 4 dried bay leaves
• 70g unsalted butter, chopped
• 2 bunches (baby) Dutch carrots, blanched
• 2 tbs honey

• METHOD

  • 1
    Preheat the oven to 160°C. Arrange half the rosemary over the base of a roasting pan. Heat 1 tbs oil in a large, non-stick frypan over high heat. Add lamb shoulder and cook for 4 minutes each side or until golden brown. Add the potatoes to the pan. Cook, turning potatoes once, for a further 4 minutes.
  • 2
    Add garlic, cider and 2 cups (500ml) water and bring to the boil, then transfer to prepared roasting pan. Cover with remaining rosemary, and dot butter evenly over the lamb and potatoes. Cover with baking paper and then a layer of foil. Roast for 3-4 hours until very tender. Remove and rest, still covered with foil, for 40 minutes.
  • 3
    Meanwhile, increase oven to 200°C. Place the carrots on 2 baking paper-lined baking trays and drizzle with honey and remaining 1/4 cup (60ml) oil. Season. Roast for 10 minutes or until golden.
  • 4
    Serve the lamb with vegetables and pan juices.