slow-roasted lamb shoulder with potatoes
 

Thomasina Miers

serves 6-8

1 bone-in lamb shoulder (about 2kg)
4 garlic cloves, crushed with a little salt
8 anchovy fillets in oil, drained and finely chopped
1 heaped tbsp capers, finely chopped
1 tbsp olive oil
200ml single cream

for the potatoes
1.25kg floury potatoes, such as Maris Piper or King Edward, peeled
2 large onions, finely sliced
2 sprigs of rosemary, leaves stripped and finely chopped
2 garlic cloves, finely chopped
200ml white wine
500ml chicken stock

1 Preheat the oven to 150C/gas 3.

2 Prepare the potatoes first. Cut them into very thin slices (a mandoline is best, but the slicing attachment on a food processor will also do). Layer the potatoes with the sliced onions, rosemary and garlic in a deep roasting tin that’s large enough to take the lamb, seasoning each layer with plenty of salt and pepper. Pour over the wine and stock.

3 Mix together the garlic, capers, anchovy and oil, then make shallow slashes all over the lamb before rubbing in the anchovy mixture. Season the outside with salt and pepper.

4 Lay the lamb on top of the potatoes and cover the pan tightly with foil. Roast for 3 hours, then remove the foil, pour the cream into the pan and cook for a further hour until the lamb is tender enough to pull apart with 2 forks.

5 Transfer the meat to the carving board, and shred or carve as you like. Serve with the potatoes and some greens on the side.

Recipe taken from Home Cook by Thomasina Miers (Guardian Faber, £25 - March 2018)