Slow-Cooked Bistro Lamb Shoulder
- 3 onions, thinly sliced
- 6 large, waxy potatoes, peeled and thinly sliced
- 1 bunch of thyme, leaves picked
- Salt and pepper
- 1 whole lamb shoulder
- 1 garlic bulb, peeled and separated into cloves
- 600ml chicken stock
- Cooked green beans, to serve
- Preheat the oven to 130C. In a big bowl, combine the onions, potato discs, and thyme, and season liberally with salt and pepper. Layer the potatoes in a roasting tin, and place the lamb on top, skin side up. Pierce the skin of the lamb with a very sharp knife, and push the garlic cloves beneath the skin.
- Pour over the chicken stock, and cook in the oven for 4-5 hours, or until the potatoes are crisp on top and soft inside. Cover the lamb with foil, and leave to rest for 20 minutes, then serve with your favourite green vegetables.
5 hours
4 serving