Directions
- 1Cut up some onions and line the bottom of a baking tray with them.
- 2Cover the lamb in salt and pepper.
- 3Grab some rosemary and break it up, putting it in the baking tray.
- 4Bust up a shit load of garlic cloves and drop them in the tray as well.
- 5Cover it with a bit of olive oil.
- 6Tip in a cup or so of chicken stock.
- 7Wrap it tightly with foil.
- 8Preheat your oven to 160 degrees and put the lamb in to cook for 4-5 hours (depending on the size of your lamb shoulder).
- 9Peel and cut up your potatoes and chuck them in a pot.
- 10Add a little salt to the water.
- 11Once the potatoes are done, turn the heat off and drain them.
- 12Cover the carrots in olive oil, salt, and pepper.
- 13Put the carrots in a baking tray and fill it up with cold water.
- 14Make the mash: add butter, cream, salt, and pepper to the drained potatoes.
- 15Take the lamb out of the oven and let it rest.
- 16Make the gravy: Bang a pan on, turn the heat on, and put a knob of butter in.
- 17Slowly introduce some flour.
- 18Put some stock in it and bring it to a boil, then strain it through a sieve.
- 19Serve it up: put some mash on a plate, a couple of carrots, then top with the lamb and gravy.
Ingredients
- 1 lamb shoulder
- 2 onions
- 1 bunch carrots
- 1 head garlic
- 1 kg potatoes
- 1 cup chicken stock
- 1 beef stock
- 1 cream
- 1 sprig rosemary
- 1 pinch salt
- 1 pinch pepper
- 1 olive oil
- 1 half a pack butter
- 1 flour
Equipment
knifebaking trayaluminum foilpotwhisktongs
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