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Ingredients
- 8 large rooster potatoes
- 2 brown onions
- Handful of fresh thyme
- 75g butter
- Sea salt
- 1 bone-in shoulder of lamb (about 2kg)
- Handful fresh rosemary
- 5 cloves garlic, peeled
- For the salsa verde:
- 60g of leftover fresh herbs (flat parsley, mint, basil)
- 1 garlic clove, grated
- 2tbs red wine vinegar
- 100ml olive oil
- Pinch of sea salt
- Preheat your oven to 150 degrees.
- Begin with your potatoes; no need to peel them. Slice into a bowl, about 2cm thick using either a mandolin or a sharp knife (be careful with the mandolin).
- Peel and slice the onions the same thickness and set aside.
- Melt the butter and pour on to the sliced potatoes, seasoning heavily with sea salt. Tear the thyme leaves off the stalks and add before mixing, making sure the potatoes are covered in the seasoning and butter.
- Line a large oven-proof dish with some parchment to help with the washing-up later.
- Layer the potatoes across the base of the dish. Follow this with a layer of onions, then more potatoes. Continue until the dish is almost full.
- To prepare the shoulder of lamb, stab five holes across the surface using a small knife, and fill the holes with a whole garlic clove and a sprig of rosemary. Season the meat with salt, and place on top of the potatoes in the dish.
- Cover the dish with tinfoil. Cook for 2½ hours at 150 degrees. Next, remove the tinfoil and increase the heat to 220 degrees for a further 30 minutes to caramelise the meat and potatoes.
- To make the quick salsa verde, roughly chop the herbs and place in a blender along with the garlic, red wine vinegar, olive oil and a pinch of sea salt. Blend for 10-15 seconds until a green paste is formed. Adjust the seasoning if required.
- Carve the lamb, serve alongside the potatoes and drizzle with the salsa verde.
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