Slow Cooked Lamb Shoulder with Lemon Potatoes
This Slow Cooked Lamb Shoulder recipe will give you tender, fall off the bone every time. The lamb is coated in a lemon and herb rub and roasted on top of potatoes sitting in a bath of lemon juice and chicken stock. The result is lemony, buttery potatoes and flavoursome lamb.
Servings: 6
Calories: 501kcal
Equipment
- Sharp knife
- Chopping Board
- Roasting pan
- Aluminium foil
- Baking Paper
- Spoon
Ingredients
- 2.3 kg Bone in lamb shoulder
- 2 tablespoons extra-virgin olive oil
- 1 lemon zest and juice
- 2 teaspoons sea salt flakes
- 1 teaspoon fennel seeds
- 1 teaspoon dried tarragon
- ½ teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 kg waxy potatoes cut into wedges
- 1 cup chicken stock
Instructions
- Preheat the oven to 220°C/428°F (conventional).
- To make the rub, add the olive oil, lemon zest, fennel seeds, dried tarragon, dried thyme, garlic powder, onion powder and 1 teaspoon sea salt flakes to a small bowl. Whisk to combine.
- To a large baking dish or roasting pan add the potato wedges, chicken stock, lemon juice and remaining teaspoon of sea salt flakes. Season with cracked black pepper and toss to combine.
- Pat the lamb dry with paper towel and then place on top of the potatoes. Spoon the rub onto the lamb. Using clean hands, rub the oil and spices into the skin of the lamb.
- Cover the dish with a layer of baking paper and a layer of aluminium foil, sealing tightly so there are no gaps. Place into the oven, turn the heat down to 180°C/356F° and bake for 4 ½ hours.
- Remove the baking paper and foil, turn the oven temperature up to 220°C/428°F and bake for a further 30 minutes. Once the meat is falling apart, it is cooked. If it’s not falling apart then place back into the oven covered at 180°C/356°F until it is.
- Remove from the oven and set aside to rest for 10 minutes. Use two forks to pull the meat apart. Serve warm alongside the potatoes and your choice of sides.
Notes
Nutrition facts are an estimate only.
Storage
Store leftover lamb and potatoes in an airtight container in the fridge for 3-4 days.Nutrition
Calories: 501kcal | Carbohydrates: 31g | Protein: 53g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 156mg | Sodium: 1031mg | Potassium: 1544mg | Fiber: 4g | Sugar: 3g | Vitamin A: 34IU | Vitamin C: 24mg | Calcium: 63mg | Iron: 6mg