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Slow Roast Lamb Shoulder, Lemon Potatoes and Green Salad By Claire Thomson

Slow Roast Lamb Shoulder, Lemon Potatoes and Green Salad By Claire Thomson


By Mela Baldock
09, February 2021

We are delighted to be partnered once again with Claire Thomson, or perhaps you may know her from her Instagram alias, 5 O'Clock Apron. We've been fans of Claire's for years; all of her cookbooks are a mainstay on the Pipers Farm kitchen shelves. From her go-to weekday recipes to to her wonderful IGTV's with her family getting us through lockdown, Claire makes cooking relaxing and easy for kids and a downright breeze for exhausted but hungry adults. 
 
As we move from uncertain times to the shaky semblance of normality, we are shining the light on less but better meat. Claire is a whizz at stretching meals out to make wonderful meals for the whole week and she's put together for us 6 utterly delicious recipes for 4 people from just 2 cuts of meat. You'll find easy breezy dishes that are sure to jazz up any mid-week meal. Now over to Claire!
  

In this recipe we use half the cooked lamb for Sunday lunch keeping the remainder for the leftover lunchtime recipes. Be sure to keep back about 3 tbsp of onions from the lamb cooking for the filo parcels in the next couple of days.

Ingredients

2kg Grass Fed Shoulder of Lamb

4 white onions, peeled and quartered with root ends left attached 

4 medium carrots, peeled and whole

3 sticks celery, cut into 3cm batons

1 small bunch thyme, leaves picked 

4 cloves garlic, peeled & left whole 

250ml white wine, or alternatively use chicken stock 

Salt & Pepper

To be served with: 

6 medium roasting potatoes, peeled and cut into bite sized pieces 

4 tbsp Olive Oil

Juice & zest of 2 lemons 

4 cloves of garlic, finely chopped

2 tbsp semolina

Salt & Pepper

Green Salad to serve alongside, dressed with lemon & Olive Oil 

Method

Preheat the oven to 220°C. Whilst the oven is preheating, season the lamb well with salt and pepper. In a large baking tray, lay the onions, carrots and celery and pour over half the wine. Place the lamb on top of the vegetable mix. 

Pop in the oven and roast for 20-30 minutes until the meat starts to brown on top. Pour over the remaining wine or stock, then cover tightly with foil. Reduce the heat to 160 °C and bake for 3 - 3 1/2 hours, or until the lamb is a deep brown and very tender throughout. 

After the lamb has been cooking for about 2 hours, boil the potatoes in well salted water for 10-12 minutes until just about tender, then drain well. Mix the potatoes with the lemon zest and juice, the garlic, the olive oil and the semolina flour and put to one side. 

Once the lamb is cooked, remove from the oven and rest covered whilst you cook the potatoes. 

Increase the oven temperature to 220°C and arrange the potatoes in an even layer on a roasting tray and season with salt and pepper. Roast the potatoes for 30 minutes until they begin to crisp and turn golden brown. 

Transfer to plates along with any crunchy bits - checking the seasoning by adding more salt and pepper to taste. 

Serve the luciously tender lamb alongside the potatoes and the green salad. 

Lamb Shoulder - Claire Thomson - 5 OClock Apron

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