So there's a lamb theme happening at the moment, I must still have Sheepvention on the brain! This one needs overnight to marinade and a good 2 and a quarter hours to cook, you can't rush it!
4 garlic cloves
salt and pepper
2 rosemary sprigs - finely chopped
½ bunch thyme - finely chopped
100 ml extra virgin olive oil
1½ kg lamb shoulder blade
1 red and 1 yellow capsicums
1 large zuccini
12 potatoes (small)
250 ml (1 cup) chicken stock
Bash the garlic with the salt and the pepper in the mortar and pestle. Add the rosemary and thyme, and a little of the olive oil and continue bashing until a paste forms. Cover the lamb shoulder with the paste and refrigerate overnight.
When you are ready to cook Preheat the oven to 175C.
Slice the potatoes, capsicum and zuccini and place in a roasting dish, along with the stock and about 50ml olive oil. Roast for 30 minutes.
Remove from the oven, place the lamb shoulder on top of the par cooked vegetables and reduce the oven to 120C.
Roast for 2 hours. Then increase the temperature to 175C and cook for about 15 mins until the potatoes and lamb have a crunchy crust.
The slow cooking makes for melt in your mouth lamb and the herby crust is simple, fresh and delicious. Enjoy xx