If you are not in a rush and want to prepare a very special dish, this Spanish slow-cooked lamb shoulder recipe is it. There's no doubting slow-cooking requires patience, but the result will be worth it. All the cooking is done in one oven pan, infusing the vegetables and potatoes with the juicy flavours of the sweet lamb.
- 4 garlic cloves
- salt and peppercorns
- 2 rosemary sprigs
- ½ bunch thyme
- 200 ml extra virgin olive oil
- 1½ kg lamb shoulder blade
- 9 potatoes
- 2 small green capsicums
- 2 brown onions
- 250 ml (1 cup) chicken or lamb stock
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Crush the garlic with the salt and the peppercorns. Add the rosemary and thyme, and a little of the olive oil to make a paste. Cover the lamb shoulder with the paste.
Preheat the oven to 140°C.
Peel and slice the potatoes and add to an oven tray. Slice the capsicums and onions and add to the tray, along with the stock.
Place a rack on top of the potatoes, and place the lamb shoulder on top.
Cook for 2 hours. Increase the temperature to 180°C-190°C and cook until the potatoes and lamb have a crunchy crust.
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