Make something cosy and warm during winter for your guests – nothing beats a slow roast lamb shoulder. Matt Moran has perfected his recipe, using lots of garlic, lemon and herbs to create a simple yet delicious dish. Use his My Perfect Lamb stock to add depth, and throw in kipfler potatoes to soak up all those juices for a warming dinner.
Ingredients
Method
Preheat the oven to 160°C/ 140°C fan-forced.
Using a small knife, make eight 1cm incisions around the top of the lamb. Place a half-clove of garlic and a small sprig of rosemary in each incision. Rub olive oil over the lamb shoulder, then scatter over the lemon zest. Season, then sprinkle over the remaining rosemary and half of the picked oregano leaves.
Place the lamb in a large roasting pan. Pour in the 150ml olive oil, white wine and lamb stock.
Cover the lamb with baking paper and foil and bake 1  1/2 hours.
Meanwhile, toss the kipfler potatoes in a bowl with the whole garlic cloves, preserved lemon, lemon juice and remaining oregano. Season.
Remove the lamb from the oven (after baking for 1 1/2 hours). Baste the shoulder in the stock, add the potatoes to the pan, cover and return to the oven for a further 1 1/2 hours or until the meat is falling off the bone and the potatoes are tender.
Uncover the roasting dish and increase oven temperature to 220°C/200°C fan-forced. Bake lamb and potatoes for 20 minutes or until golden brown and crisp. Serve.
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