Another recipe without a photo, but just as well. This dish is not for the faint of heart–or those in a hurry. It is spring, lamb season, so we are indulging a bit in Swiss lamb. Bone-in lamb shoulder is an amazingly good value here, and costs less than bio chicken per kg. This is a recipe inspired by my Dad’s preparation and some stricter guidelines from Jamie Oliver.
Roasted shoulder of lamb
Ingredients
- 1 large bunch fresh rosemary
- 1.5 to 2 kg good quality shoulder of lamb
- olive oil
- sea salt
- freshly ground black pepper
- 1 bulb garlic, unpeeled, broken into cloves
- 3 dl white wine
- 1 kg potatoes, peeled and halved
Equipment
- Le Creuset pan, 30 cm or a high-sided oven tray
Instructions
- Preheat your oven to 230˚C.
- Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of your pan or tray, rub the lamb all over with olive oil and season with salt and pepper. Place it in the tray on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb.
- Put the pan lid on or tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170°C/325°F/gas 3 and cook for 1.5 hours.
- After 1.5 h, add the potatoes and coat them in the oil. Continue cooking for another 1.5 h, tossing the potatoes every half an hour. The lamb is done if you can pull the meat apart easily with two forks.
- Serve to your starving audience alongside lettuce dressed in a sour vinaigrette. Wine is optional, but strongly recommended.