serves
4–6
prep
20 minutes
cook
2:30 hours
difficulty
Easy
serves
4–6
people
preparation
20
minutes
cooking
2:30
hours
difficulty
Easy
level
Ingredients
- 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
Instructions
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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Cook's Notes
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.
