Sticky Slow Cooked Lamb & Potatoes

• 2 -2.5kg lamb shoulder on the bone or rolled shoulder
• 5 large potatoes - peeled & sliced with a mandolin
• 1 large onion - sliced with a mandolin
• 500 ml of lamb or chicken stock

• Glaze 1

• 1 tsp of Dijon mustard
• 4 tbsp extra virgin olive oil
• 1 pinch of sea salt
• Tbsp of chopped rosemary leaves
• Tbsp of thyme leaves
• 2 crushed cloves of garlic
• Juice from 1 lemon

• Glaze 2

• 7 g honey
• 1 tsp miso paste
• 1 tsp dried oregano
• 4 tbsp of boiling water

Prepare the dish

1. 1

   Preheat the oven to 160 °C. Layer the potatoes and onions in a baking dish and place the lamb on top. Slice across the lamb about 1cm deep. Mix the glaze 1 ingredients together and brush all over the lamb getting into all the cuts. Pour the stock all round the lamb and over the potatoes.

Slow cook

2. 2

   Cover tightly with foil and put in the oven for 4-5 hours until tender.

3. 3

   Remove from the oven and turn the oven TEMP UP to 180 °C.

4. 4

   Mix the glaze 2 ingredients together and brush the lamb with glaze and baste any dry looking potatoes with some of the lamb fat you will see bubbling in the dish. Return to the oven without the foil for 20-30 mins until the top of the lamb and potatoes are gorgeously golden.