serves
8-10
prep
20 minutes
cook
2:30 hours
difficulty
Easy
serves
8-10
people
preparation
20
minutes
cooking
2:30
hours
difficulty
Easy
level
Ingredients
- 2 shoulders of lamb, bone in, about 1.2 kg – 1.5 kg each
- 100 ml extra-virgin olive oil
- 5 – 6 garlic cloves, thinly sliced
- 4 – 5 rosemary sprigs
- salt and ground white pepper, to taste
- 125 ml (½ cup) dry white wine
- 1 kg chat potatoes, halved
Instructions
- Preheat the oven to 150°C.
- Using a sharp knife, randomly slash 3 – 4 deep cuts into the flesh on the lamb shoulders. Place in a deep baking tray, then rub half the olive oil over the lamb. Push the garlic and rosemary into the cuts, then season the entire lamb leg with salt and pepper. Drizzle with wine and stand at room temperature to infuse as the oven gets hot.
- Tip the potatoes into a bowl, toss with the remaining olive oil and season with salt. Scatter the potatoes around the lamb, then cover with foil and roast for 90 minutes. Remove the foil, increase oven temperature to 180˚C and roast for 45 minutes - 1 hour or until or until the lamb is cooked, but still blushing pink (or cook for longer, according to your preference) and the potatoes are golden.
- Place the lamb and potatoes on a serving platter and pour over the pan juices.
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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.
