Slow-roasted lamb shoulder
( SERVES 4 )
Photo by Elizabeth Clarkson
These roast potatoes never fail to earn me compliments. There are two secrets: first, the floury potatoes (preferably agria) must be cooked in boiling salted water until tender but not falling apart; second, adding a generous knob of butter to the lightly flavoured olive oil used for roasting ensures glorious colour and crunch.
|2 kgs||Lamb shoulder, alpine merino (oyster blade cut)|
|2||Onions, peeled and roughly chopped|
|2||Lemons, cut into eight wedges|
|4 Tbsp||Capers, rinsed|
|80 g||Anchovies, (Ortiz brand), drained and chopped|
|2 cups||Dry white wine|
|3 Tbsp||Redcurrant jelly|
Crunchy golden roast potatoes
- Preheat the oven to 150C. Place the lamb shoulder in a solid roasting pan. Combine the chopped onion, lemon wedges, anchovies, capers and rosemary leaves in a small bowl, mixing together well. Spread the mixture over the lamb.
- Brown the meat on the stove top before tipping the wine into the dish. Cover with tin foil, sealing the edges of the pan so the meat remains moist, and place in the preheated oven. Roast for 2½ hours, basting once after the first hour. (You can add parboiled potatoes to the pan after the first hour if you wish, or roast them separately – see the following recipe for crunchy golden potatoes.)
- Once roasted, the lamb will have shrunk from the bone and will be very tender.
- Remove it from the pan and place it on an oven-proof serving dish. Cover lightly with foil and return to the oven while you make the gravy.
- Place the roasting pan with the juice and flavouring residue on the stove top. Add the redcurrant jelly, stirring well as the liquid bubbles, and reduce. Add another cup of wine if needed.
- Season to taste, although the anchovies should provide plenty of salty flavours.
- To serve, carve into neat chunks or slices and spoon over a little gravy. Accompany with Mother’s carrots, seasonal steamed green vegetables and crunchy roast potatoes.
- Pre-heat the oven to 180C. Peel the potatoes and cut into large even chunks. Place in a large saucepan of salted water and bring to a boil. Simmer for about 10-12 minutes and drain well.
- Score the potatoes on each side with a fork.
- Heat the oil and butter in a roasting pan on the stove top until the butter has just melted. Remove from the heat and toss in the potatoes.
- Carefully turn them in the oil and melted butter so all sides of each piece are coated. Generously sprinkle with salt and freshly ground black pepper. Roast in the oven for 1½ hours, checking occasionally and turning if necessary.
- When the potatoes are golden and crunchy, serve at once. Serves 6.