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.
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
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.