Updated: May 8
A Mediterranean twist on a classic Sunday roast, my Slow Roasted Lamb Shoulder with Potatoes & Peppers is an easy one-pot dish, that is quick to assemble and even quicker to eat. The best part is that you can pop it in the oven and get on with enjoying your Sunday! Served with a super fresh and easy mint sauce, you'll wonder why you ever bought the jarred stuff.
Ingredients (serves 2-4)
1.2kg of Green Farm Lamb Shoulder
2 large onions, sliced
3 large garlic cloves, sliced
3 large potatoes, sliced and skin on
6 anchovies (optional)
2 tbsp fresh/dried thyme or oregano
1 large red pepper, sliced
Finely chopped fresh dill or mint
Chopped black olives (optional)
Salt and pepper
200g of fresh mint
1/2 red chilli (optional)
1 tbsp sugar
2 tbsp cider vinegar
Pinch of salt
In a Dutch Oven or heavy-bottomed/cast iron dish with a lid, layer the potatoes, onions, garlic, peppers, thyme, anchovies, salt and pepper.
Rub the lamb shoulder in salt, pepper and olive oil and place on top.
Pour in 200ml of stock or water into the pan, over the potatoes and pop the lid on.
Roast at 170 for 3 hours, until the meat is falling away from the bone - the bone will be exposed and the meat soft to the touch - and the potatoes have absorbed all the liquid.
Remove the lid and then finish at 200c for 15 mins to brown and crisp the skin.
Top with fresh dill and black olives before serving. Shred the lamb with two forks rather than using a knife!
In food processor add in all ingredients and blend. Depending on your taste you can add more sugar or vinegar if needed. The chilli gives the mint a nice heat but is totally optional.
Buy our delicious 100% Grass-Fed Lamb at our Thursday pop-up shop from 10am to 12pm!