Lamb Shoulder, Slow-Cooked with Sliced Potatoes
By Al.E
Ingredients
- 3 medium onions, thinly sliced
- 6 large potatoes, peeled and thinly sliced
- 1 bunch thyme, leaves picked
- salt and black pepper
- 1 lamb shoulder
- 1 garlic bulb, peeled and separated into cloves
- 568ml chicken stock
Details
servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 240mins
Cost Average budget
Preparation
Step 1
Preheat the oven to 130C.
Step 2
Gently mix the onions, potatoes and thyme in a bowl. Season with salt and pepper.
Step 3
Layer the potatoes and onions in a roasting tin and place the lamb on top.
Step 4
Cut small incisions in the lamb and stick the whole garlic cloves in the holes, pushing them into the meat to prevent them burning during cooking.
Step 5
Pour the chicken stock over and place in the oven for 4-5 hours, or until the potatoes are crisp on top and soft inside.
Step 6
When cooked, remove the lamb from the oven and set aside to rest for 20 minutes, covered with foil.
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