Roast lamb shoulder with poor man’s potatoes

AT A GLANCE

  • Serves 6 people

  • 1 lamb shoulder, bone in (about 2kg)
  • 2 garlic cloves, slivered
  • 2 tbsp torn flat-leaf parsley
  • 2 tbsp olive oil
  •  
  • Roast garlic aïoli
  • 2 large heads of garlic, cloves separated
  • 150 ml extra-virgin olive oil
  • 3 egg yolks
  •  
  • Poor man’s potatoes
  • 100 ml olive oil
  • 1 small onion, thickly sliced
  • 2 small red capsicum, seeds removed, thickly sliced
  • 5 garlic cloves, very finely chopped
  • 100 ml white wine
  • 1 pinch each of smoked paprika and ground cumin (optional)
  • 1 kg desiree potatoes, thinly sliced using a mandolin
  • 180 ml chicken stock
01   For roast garlic aïoli, combine garlic and oil in a small saucepan pan and cook over low heat until golden (2-3 hours). Remove garlic, set aside and cool. Remove skin and discard (you will need 100gm). Process garlic and egg yolks in a food processor and, with motor running slowly, add oil in a thin stream until emulsified, season to taste with sea salt. If mixture is too thick, add a little water. Transfer to a bowl, cover with plastic wrap, set aside.
02   Meanwhile, for poor man’s potatoes, preheat oven to 150C fan-forced (see note). Warm oil in a wide pan, add onion, capsicum and garlic and cook over a low heat until soft (25-30 minutes), then season to taste with sea salt. Add wine and reduce until nearly evaporated (8-10 minutes). Add spices and cook for 5 minutes, then add potato, stirring to coat. Add stock and bring to the boil, season to taste and transfer to a buttered 2 litre-capacity baking dish. Pat down potatoes to flatten, cover with baking paper, then foil, and roast until almost tender (30-45 minutes). Remove foil and baking paper and roast until golden brown (15-20 minutes). Keep warm.
03   Make incisions in lamb with a small paring knife and fill each with garlic and parsley. Place lamb, skin-side up, in a roasting dish, season to taste with sea salt and rub with olive oil. Roast for 15 minutes, reduce heat to 100C fan-forced and roast, basting every 10 minutes, until meat reaches 56C on a meat thermometer or is cooked medium (35-40 minutes). Cover with foil, rest in a warm place then serve with potatoes and aïoli.
Note If your oven is not fan-forced, increase the temperature according to manufacturer's instructions.

Recipe:

DAN HUNTER

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY AND GERALDINE MUNOZ

Drinking Suggestion:

THE 2003 CRAWFORD RIVER CABERNET SAUVIGNON, HENTY, VICTORIA OR A COONAWARRA WINE AT LEAST FIVE YEARS OLD. , suggested by LOK THORNTON

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