Slow Roasted Herb and Garlic Studded Lamb on Potatoes
A classic French preparation, this recipe sometimes goes by the name of Crying Leg of Lamb, which when you think about it, might be a bit of a sad, but nonetheless delicious thought. If there can be such a thing?! Using rosemary and garlic to stud the lamb all over helps really develop flavours here as the lamb cooks, weeping, into the pan beneath, hence all that crying! As for the potatoes, softly-softly cooked with plenty of sliced sweet onions, they are the perfect accompaniment to this extra special Easter lamb recipe. Few ingredients are used in this recipe, but those in use contribute to spectacular effect in this showstopper of a Sunday lunch dish.
INGREDIENTS
1.25 - 1.5kg shoulder of lamb, at room temperature
A small bunch rosemary or thyme, cut into mini sprigs about 2cm long
4 cloves garlic, peeled and cut into thin slices
1 tbsp olive oil
Salt and pepper to taste
100ml dry white wine, or use water
2 large onions, thinly sliced
800g waxy potatoes, peeled and sliced thinly
METHOD
Preheat the oven to 220°C/200°C fan
Rub salt and freshly ground black pepper all over the lamb and rub in the olive oil.
Using a sharp pointed knife to stab 2cm-3cm deep slits all over the top of the lamb.Push a slice of garlic and a mini herb sprig deep into each slit, and place in a deep roasting tray and put in the oven for 20 minutes to colour and develop a crust.
Turn the oven down to 160°C/140°C fan, add 100ml dry white or water, cover with foil and cook the lamb for an hour.
While the meat is cooking, place the potatoes and onions in a bowl, toss together and season with salt and pepper, adding any leftover garlic and mini herb sprigs.
After an hour, take out the meat and put it on a large plate. You should, have about 1cm liquid in the bottom of the tray, so add some boiling if not.
Tip the onion and potato mix into the liquid in the tray. Spread out evenly then put the lamb back on top.
Return the roasting dish to the oven uncovered and roast for another about 1 ½ - 2 hours until the lamb is tender and the potatoes are cooked through.When the meat is cooked, allow it to rest for about 15 minutes wrapped in foil and turn the oven up to colour the potatoes a bit if they need it.
Serve the lamb on top of the potatoes to pull or slice into large chunks.