Slow roasted lamb with potatoes recipe
Slow roasted lamb with minted Jersey Royals and mint sauce Fancy something a bit special for dinner this Sunday? This slow roasted lamb is wonderfully tender, serve with minted Jersey Royals and you're on to a winner. 2.5kg/5lb shoulder of lamb2 tbsp olive oil4 sprigs rosemary, snipped into 2.5cm/1in lengths1 head garlic, cut in half2 red onions, thinly sliced200ml//7fl oz lamb gravy, warmed throughsalt and freshly ground black pepper 2.5kg/5lb shoulder of lamb 2 tbsp olive oil 4 sprigs rosemary, snipped into 2.5cm/1in lengths 1 head garlic, cut in half 2 red onions, thinly sliced 200ml//7fl oz lamb gravy, warmed through salt and freshly ground black pepper 750g/1lb 10oz Jersey Royal potatoes, or new potatoes if in season2 large sprigs mint 750g/1lb 10oz Jersey Royal potatoes, or new potatoes if in season 2 large sprigs mint 1 bunch mint, finely chopped20g/¾oz caster sugar100ml/3½fl oz white wine vinegar 1 bunch mint, finely chopped 20g/¾oz caster sugar 100ml/3½fl oz white wine vinegar Method Preheat the oven to 170C/150C Fan/Gas 3.Rub the shoulder of lamb all over with the olive oil and season with salt and pepper. Arrange the rosemary, garlic and onion in the bottom of a deep-sided roasting tin and pour in 200ml/7fl oz water. Put the lamb on top and cover with kitchen foil.Roast the lamb for 3–4 hours, basting every hour with the juices in the roasting tray. After 2 hours, remove the kitchen foil. Remove the lamb from the tray and set aside to rest. Put the Jersey Royals and sprigs of mint in a saucepan, cover with water and bring to the boil. Cook for 10–15 minutes, or until the potatoes are tender. Drain.For the mint sauce, put the mint, sugar and vinegar in a bowl and mix well.Shred the lamb on a serving plate and pour over the gravy. Serve with the potatoes and the mint sauce. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Rub the shoulder of lamb all over with the olive oil and season with salt and pepper. Arrange the rosemary, garlic and onion in the bottom of a deep-sided roasting tin and pour in 200ml/7fl oz water. Put the lamb on top and cover with kitchen foil. Rub the shoulder of lamb all over with the olive oil and season with salt and pepper. Arrange the rosemary, garlic and onion in the bottom of a deep-sided roasting tin and pour in 200ml/7fl oz water. Put the lamb on top and cover with kitchen foil. Roast the lamb for 3–4 hours, basting every hour with the juices in the roasting tray. After 2 hours, remove the kitchen foil. Remove the lamb from the tray and set aside to rest. Roast the lamb for 3–4 hours, basting every hour with the juices in the roasting tray. After 2 hours, remove the kitchen foil. Remove the lamb from the tray and set aside to rest. Put the Jersey Royals and sprigs of mint in a saucepan, cover with water and bring to the boil. Cook for 10–15 minutes, or until the potatoes are tender. Drain. Put the Jersey Royals and sprigs of mint in a saucepan, cover with water and bring to the boil. Cook for 10–15 minutes, or until the potatoes are tender. Drain. For the mint sauce, put the mint, sugar and vinegar in a bowl and mix well. For the mint sauce, put the mint, sugar and vinegar in a bowl and mix well. Shred the lamb on a serving plate and pour over the gravy. Serve with the potatoes and the mint sauce. Shred the lamb on a serving plate and pour over the gravy. Serve with the potatoes and the mint sauce. Recipe tips New potatoes will work just as well if Jersey Royals are out of season.