Slow roast lamb shoulder and lamb fat potatoes
- ⏱ 4 hours 35 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
A tender slow-roasted lamb shoulder served with crispy potatoes cooked in lamb fat, yoghurt sauce, and charred greens.
Adapted from Great British Chefs.
This recipe, inside the app
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Slow roast lamb sho...
0/0
COOK 1COOK 2
1Mise en place
Prep 1 onion: roughly chop
2Peel the carrots
3Plate and serve
+ 28 more steps in the app
Slow roast lamb sho...
0/0
COOK 2COOK 1
1Mise en place
Prep 3 stick celery: roughly chop
2Peel the carrots
Peel the carrots
3Plate and serve
+ 28 more steps in the app
Ingredients
- 1.5 kg lamb shoulder
- 2 tbsp sunflower oil for the lamb
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tbsp sea salt
- 3 stick celery (roughly chopped)
- 4 carrots (peeled and roughly chopped)
- 1 onion (roughly chopped)
- 4 leaf bay leaves
- 10 g thyme
- 1 garlic bulb
- 1.5 kg Maris Piper potatoes
- 1 tbsp fine salt
- 50 g black garlic paste
- 200 g yoghurt
- 1 pinch salt for the yoghurt
- salt for the greens, to taste
- 150 g green beans (trimmed)
- 150 g sugar snap peas
- 1 tsp sunflower oil for the greens
- 40 g wild garlic
- 40 g wild leek leaves
- 1 tsp lemon juice
- 1 tbsp olive oil
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place BOTH
- Prep 3 stick celery: roughly chop
- Prep 1 onion: roughly chop
2. Peel the carrots COOK 1
- Peel the carrots
3. Season the lamb COOK 2
- Drizzle the lamb with the sunflower oil
- Sprinkle the cumin and fennel seeds and sea salt all over it
4. Prepare the roasting tray COOK 1
- In a roasting tray, place the chopped celery, carrots and onion in the bottom with the bay leaves and thyme
- Cut the garlic bulb in half across and add it to the veg
- Put the lamb shoulder on top and cover with tin foil
🤝 Cook 2 hands over the onion.
5. Prepare the potatoes COOK 2
- Peel and cut the potatoes to whatever size you like your roasties
6. Slow roast the lamb COOK 1
- Cook for 2½ hours
- Take off the tin foil and cook for another hour, until the meat is tender and falling off the bone
7. Trim the beans COOK 1
- Trim the green beans
8. Mix the yoghurt sauce COOK 1
- Mix the black garlic paste, yoghurt and salt together
- Taste and add more salt if required
- Set aside at room temperature
9. Parboil the potatoes COOK 2
- In a pot, cover the potatoes with cold water and add the tablespoon of fine salt
- Bring them to the boil over a medium heat and cook for 10 minutes, until the outside is cooked but they’re still a little hard in the middle
10. Preheat the oven COOK 1
- Preheat your oven to 165°C fan
🤝 Cook 1 takes over at the oven.
11. Bash the potatoes COOK 2
- Drain off the water and put the potatoes back in the pot, put the lid on and shake them around so they get a little bashed
12. Rest the lamb COOK 1
- Take the lamb out of the roasting tin and set it aside to rest
13. Increase the oven heat COOK 2
- Turn the oven up to 200°C fan
🤝 Cook 1 hands over the lamb.
14. Remove the vegetables COOK 1
- Use a slotted spoon to remove the veg from the roasting tin, leaving behind as much of the fat that has dripped out of the lamb as you can
- Put the tin back in the oven for 5 minutes to get the fat nice and hot, carefully add the parboiled potatoes and roll them around so they’re covered in fat
🤝 Cook 2 hands over the potatoes.
15. Roast the potatoes COOK 1
- Roast the potatoes for 30 minutes, until golden and crispy, turning them every 10 minutes or so
16. Make the greens COOK 2
- Fill a pot with water and enough salt that it tastes like the sea and bring to a boil
- Blanch the green beans and sugar snaps for 3 minutes
- Drain and pat the vegetables dry
- In a large frying pan, heat the sunflower oil so it’s hot
- Add the sugar snaps and green beans and sauté for 30 seconds
- Add in the wild garlic and wild leeks and cook for another 30 seconds, keeping the pan moving, until they’ve wilted down
🤝 Cook 1 hands over the beans.
17. Dress the greens COOK 2
- Mix the lemon juice and olive oil together and dress the greens
18. Plate and serve BOTH
- Put the potatoes on to your serving dish and place the lamb shoulder on top
- Scatter the dressed greens around the edges
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