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Nutrition: per serving

  • kcal537
  • fat24g
  • saturates12g
  • carbs40g
  • sugars3g
  • fibre4g
  • protein44g
  • salt0.51g
    low

Method

  • step 1

    Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil.

  • step 2

    Peel and thinly slice the potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin. Toss with the onions, remaining slices of garlic and a good scattering of herbs.

  • step 3

    Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hr. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more. Allow the lamb to rest before carving, for about 15 mins. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.

Recipe from Good Food magazine, April 2011

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Comments, questions and tips (33)

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Overall rating

A star rating of 4.8 out of 5.32 ratings

Naomi Sumaya

question

How would you amend this for a slow cooker please?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. This won't work too well in the slow cooker as the potatoes will probably disintegrate. You could try our slow cooker recipe for 'Slow cooker leg of lamb' and cook some potatoes separately. Maybe our recipe for 'Boulangere potatoes' or 'Dauphinoise potatoes', or just…

browneyedsam

question

Is it possible to part cook this dish? I work on Sunday so would like to do start the dish before I go to work and finish off when I am home - so I don’t have to start from scratch and wait longer for dinner thanks

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. You could prepare the lamb (STEP 1) in the morning. You could also prepare the potatoes but you'd need to parboil them to prevent them from discolouring: add sliced potatoes to large pan of boiling water, cook for about 10 mins then drain thoroughly. Proceed with STEP…

Felicity.Jones avatar

Felicity.Jones

question

Hello,

I only have a 700g shoulder of lamb for 2 people as I didn't want leftovers for weeks. I'd still like to achieve the slow cooked recipe, can you tell me how I should adjust the cooking time for a 700g shoulder?

Thanks, Felicity

goodfoodteam avatar
goodfoodteam

Hello, thank you for your question. The lamb should take between 45 mins- 1hr. Best wishes, BBC Good Food Team

Samantha Ali 1 avatar

Samantha Ali 1

A star rating of 4 out of 5.

I used lamb shoulder chops for this dish, so I reduced my roasting time to about 33 minutes. Did not have stock so I used water. Came out a bit bland as a result. I kept the two dishes separate. Had the lamb with a mint sauce I bought. While I liked the meal overall, I got a headache and diarrea…

quantumjo

A star rating of 3 out of 5.

I made this with lamb shoulder and put it in the slow cooker on low all day. Lamb turned out beautiful but not that impressed with potatoes. Next time think I'll try it without the stock or with half (or less) the amount of stock as with it being in slow cooker none of this evaporates.

Will…

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