Slow-cooked lamb with lemon potatoes
Cooking the lamb on the bone retains maximum moisture, creating fall-apart meat that pairs perfectly with the crispy, lemony potatoes. Recipe by Maurice Terzini, Sylvester Terzini and Joe Vargetto
Ingredients (11)
- 3kg lamb on the bone (we used lamb ribs and lamb shoulder)
- 100ml lemon juice
- 20 lemon leaves
- 50ml extra virgin olive oil
- 4 eschalots, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup (250ml) dry white wine
Lemon potatoes
- 200ml extra virgin olive oil
- 1 garlic clove, crushed
- 1.5kg potatoes, peeled, cut into wedges
- Juice of 1 lemon, plus cheeks to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Place lamb in a non-reactive bowl and rub with lemon juice and 1 tbs salt flakes. Marinate in the fridge for 1 hour.
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2.Meanwhile, preheat oven to 150°C. Place lemon leaves on a baking tray. Dry leaves in oven for 15 minutes. Crush and set aside.
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3.Increase oven to 180°C. Place oil in a large, heavy-based ovenproof saucepan over medium-high heat. Add lamb and sear, turning, until browned. Add eschalot and garlic and cook, for 4-5 minutes until golden. Add wine and cook for 1-2 minutes until reduced by half. Cover with baking paper and foil, transfer to oven and roast for 3 hours or until meat is falling off the bone. Remove foil and baking paper. Roast for a further 20-30 minutes until golden.
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4.Meanwhile, for the lemon potatoes, place oil and garlic in a heavy-based ovenproof pan over high heat and cook for 1-2 minutes until oil is hot. Remove from heat, add potato and toss to coat. Transfer to oven and bake for 40 minutes or until crispy. Drizzle with lemon juice and season with salt flakes and crushed lemon leaves.
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5.Serve lamb with potatoes and lemon cheeks alongside.
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