Slow Roasted Lamb with Layered Potatoes

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Well this is another recipe that I cooked for Mother's Day. I know it was awhile ago but I haven't had a chance to post it yet. So here goes!

You will need a large deep sided roasting pan for this recipe. Preheat the oven to 220 degrees Celsius. Peel and slice the potatoes and onion. In the roasting tray layer the potatoes, onion, garlic, half the rosemary and the bay leaves. Season with salt and pepper.

Pour the stock and wine over the potatoes. Lay the lamb on top. Sprinkle the remaining rosemary over the lamb and season with sea salt and black pepper. Pour the remaining olive oil over the lamb and place in the oven for 20 minutes. After the 20 minutes turn down the oven to 200 degrees Celsius and cook for a further hour and 15 minutes. Or until the potatoes are tender.

Once cooked transfer the lamb to a wooden board and cover with foil to rest for 15 minutes. Return the potatoes to the turned off oven to keep warm whilst the lamb rests.

Carve the lamb serve with the potatoes


As I have said before I love lamb and this recipe is awesome.The lamb is succulent and the potatoes are amazing. With some steamed green beans this is almost as good as it gets. I reduced some of the liquid that the potatoes we cooked in and used this as a gravy.

Until next time, Happy Cooking, Kate

***Ingredients

  • 4 tablespoons olive oil
  • 850 grams potatoes
  • 1 large red onion
  • 6 garlic cloves
  • 2 tablespoons fresh rosemary leaves
  • 3 fresh bay leaves
  • 250 ml chicken stock
  • 250 ml dry white wine
  • 1.2 kg piece shoulder of lamb

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