Aycliffe Today’s resident chef Debbie Elizabeth serves up a weekly mouthwatering suggestion specially for our readers.
Slow roasted lamb shoulders with lemon and potatoes!
1 1/2 kg shoulders of lamb (cut into 4 with the bone left in) 10 cloves garlic (skin on)
11/2 kg potatoes (waxy, such as desiree) 1tbsp dry oregano
2 tbsp marjoram leaves (fresh)
2tbsp sage leaves (fresh)
3 bay leaves
5 tbsps extra virgin oil
Salt and pepper to taste
This dish needs a little time, but very little effort, the meat gets meltingly tender and all the flavours combine wonderfully together.
Get your butcher to cut the shoulder of lamb into 4 large chunks through th bone.
Peel and cut the potatoes into 6cm chunks.
Place meat, potatoes and garlic in a large ovenproof casserole dish.
Sprinkle with all the herbs; pour in the extra virgin olive oil, lemon juice and 100ml cold water.
Season with plenty of salt and pepper and mix well together .try to nestle the meat down among the potatoes.
Cover the casserole wish with foil and a well fitting lid Step 7 Bake in middle of pre heated oven at 190 oC for3 hours until meat is falling off the bone. (check after 2 hours it doesn’t need a little more water.
Once ready let it rest for 10 mins out of the oven with the lid off and serve with fresh salad or vegetables of your choice.