Slow roast lamb shoulder with rosemary, lemon and crispy potatoes

Name: Slow roast lamb shoulder with rosemary, lemon and crispy potatoes
Total time: 3 h 30 min
Cuisine: British
Ingredients: 1.5kg lamb shoulder on the bone; 3 tbsp garlic infused oil; 2 lemons, zest and juice; 3 tbsp fresh rosemary, chopped; 1 tbsp dried oregano; 1kg potatoes, cut in chunks; 3 tbsp olive oil; 300ml water; 300g green beans, trimmed; 1 tbsp cornflour

Falling apart lamb shoulder with rosemary, lemon and golden potatoes. A low FODMAP Sunday roast with no garlic studs.

Time3 hr 30
LevelEasy
Costabout £2.75 a head
Oven170°C (150°C fan)

6 servings

Ingredients

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1.5 kglamb shoulder on the bone
3 tbspgarlic infused oil
2lemonszest and juice
3 tbspfresh rosemarychopped
1 tbspdried oregano
1 kgpotatoescut in chunks
3 tbspolive oil
300 mlwater
300 ggreen beanstrimmed
1 tbspcornflour

Method

1
Heat the oven to 170°C (150°C fan). Mix the garlic oil, lemon zest, half the rosemary, oregano, 2 tsp salt and plenty of pepper in a bowl.
2
Score the lamb skin in a criss cross pattern. Rub the herb mix all over. Place in a deep roasting tin with the water and the lemon juice.
3
Cover tightly with foil and roast for 2 hours 30 minutes.
150 min
4
Increase the oven to 210°C (190°C fan). Remove the foil. Add the potatoes to the tin with the olive oil and remaining rosemary and stir to coat.
5
Roast for 40 minutes until the lamb is deeply browned and the potatoes are crisp.
40 min
6
Lift the lamb onto a board and rest for 15 minutes. Boil the green beans for 4 minutes.
4 min
7
Pour the tin juices into a pan, skim off the fat and whisk in the cornflour mixed with a splash of cold water. Simmer for 2 minutes. Pull the lamb apart and serve with the gravy, potatoes and beans.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.