I love this slow-roasted lamb dish for weekend suppers, it takes very little effort to make and it tastes amazing. All you need to add is a big bowl of green veg like cabbage or broccoli to serve on the side. You’ll need the biggest roasting dish you can fit in your oven so you can make plenty of this dish because the leftovers are the basis for my delicious Madras shepherd’s pie – chopped lamb and veg in a yummy curry spiced gravy topped with buttery mash.
- Large shoulder of lamb joint
- Carrots – peeled and chopped into chunks at an angle
- Celeriac – peeled and cut into 16 pieces
- 3 onions – peeled and quartered
- 2 leeks – washed and cut into large chunks at an angle
- 3 cloves of garlic
- 6 medium potatoes – peeled and halved
- Celery – de-strung and cuts into large chunks at an angle
- 500ml chicken stock
- Salt and pepper
- Preheat the oven to 180°C
- In a large frying pan on a medium heat place the lamb shoulder skin-side down, brown and render the fat. Sear on each side and put to one side.
- Sauté the onions and celery in the lamb fat for about 5 minutes, add the carrots and sauté for another 5 or so. Transfer them into a large metal roasting tray.
- If there’s no fat left in the frying pan, add a little light olive oil and then sauté the celeriac and potatoes for another 5 minutes until lightly coloured on each side. Transfer to the roasting dish and make a bed with all the vegetables. Pour over the hot stock and season lightly.
- Place the roast shoulder and any juices onto the bed of vegetables.
- Place in the oven on the middle shelf and leave to roast for 2 hours. The meat should fall off the bone, the vegetables should be soft and sticky.
- About 20 minutes before you want to serve it, increase the temperature to 200°C to just add some extra colour/crisp to the lamb and potatoes.
- Remove the lamb and carve into thick slices – it should really fall apart.
- Transfer the veg and potatoes to a large warm serving plate and add the roast lamb slices everyone can help themselves.
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