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Slow-cooked lamb with crispy parmesan roast potatoes
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Prep Time:
50 minutes
Cook Time:
270 minutes
Total Time:
320 minutes
Mediterranean-inspired slow-cooked lamb with garlic and herb roast potatoes topped with Parmesan.
Ingredients:
  • 40.00 ml MasterFoods® Garlic & Onion with Italian Herbs
  • 18.20 gm light extra virgin olive oil
  • 1 lemon, halved
  • 1/2 tsp Oregano Leaves
  • 1.5kg lamb shoulder (bone in)
  • 1 brown onion, thickly sliced into rounds
  • 125ml (1/2 cup) salt-reduced chicken stock
  • 250g cherry tomatoes on the vine
  • Steamed green beans, to serve
  • 1kg sebago potatoes (brushed), peeled, cut into 5cm pieces
  • 20g (1/4 cup) finely grated parmesan
  • 29.60 gm semolina
  • 3.60 gm sea salt
  • 1 tsp MasterFoods® Oregano Leaves
  • 60g (1/4 cup) ghee
Instructions:
  • Preheat your oven to 160ºC/140ºC fan forced. In a small bowl, mix together garlic and onion mix, oil, juice of half a lemon, and oregano. Rub this mixture all over the lamb to coat it well. Don't forget to season generously.
  • Spread a bed of onions in a casserole dish and layer with slices of lemon. Arrange the lamb on top and let it marinate at room temperature for 30 minutes. Pour in the stock, cover tightly with foil, and roast for 3 hours 30 minutes, making sure to baste halfway through, until the lamb is very tender.
  • Place the potatoes in a large saucepan, cover with cold water, and season with salt. Bring to a boil over high heat and cook for 8 minutes until just tender. Drain and cool in a colander for 10 minutes. Return the potatoes to the pan, gently shake to roughen the edges, and transfer to a large bowl. Combine parmesan, semolina, salt, and oregano, then sprinkle over the potatoes and toss to coat.
  • Preheat the oven to 210ºC/190ºC fan forced. Place ghee in a roasting pan and heat in the oven for 5 minutes until hot and smoking. Carefully add potatoes to the hot ghee, stir to coat, and roast in the oven, stirring every 20 minutes, for 1 hour until golden and crisp.
  • Next, unveil the lamb, incorporate tomatoes, and continue roasting for an additional 20 minutes, or until the lamb is golden brown and the tomatoes are lightly softened. Cover with foil, then let it rest.
  • Present a tantalizing dish of lamb, tomatoes, and potatoes alongside a serving of steamed green beans.

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