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Lucy Loves… Slow Roast Lamb and Layered Potatoes

Categories: East Sheen,East Sheen News,News

This week, Lucy is sharing the ultimate kerfuffle free Sunday lunch recipe.

In the dark winter months I love making a fuss over Sunday lunch. In the summer it’s all about getting out of the house and into Richmond Park and the fresh air, but at the moment all I want to do it stay indoors and lie on the underfloor heating. Slow-roast-lamb-layered-potatoes-recipe-lucyloves-east-sheen-villageI have always felt nervous about making traditional roasts as it seems such a kerfuffle to have all the elements come together at the right time. On Sundays as a child we all waited with some trepidation when my Dad started carving to see if the meat was undercooked or overcooked as it never seemed to be just right at the right time. And frankly, who needs the drama. Especially if you have guests on a Sunday, which I love doing as it’s a brilliant excuse to have a glass of wine at midday without any judgement. My Slow Roast Lamb with Layered Potatoes is just the solution to a kerfuffle free family lunch, with only a green vegetable to fork up at the last minute once everything else is cooked.
This recipe comes via the currently in the news, Tom Kerridge. However, this was clearly from before he went on a diet, thank God, as it’s full of potatoes and lamb based deliciousness. The only time consuming part of this dish is peeling and slicing the potatoes, but you could always make good use of a partner or older child to peel them at least, and realistically, it only took me around 20 minutes to do the whole lot in my dressing gown; so it’s not the end of the world. I used a small mandolin to slice the pots and managed not to cut the end of my fingers off. A tip is hold the end of the potato with your finger nails rather than the tips of your fingers so you don’t harm yourself too badly if you forget to stop slicing. These are then layered with sliced onions, herbs and seasoning before the lamb is placed on top and studded with garlic. This then cooks, at your leisure, for around 4 to 5 hours. By then the potatoes are soft and infused with lamb flavour and the lamb is tender and beyond tasty.
I love a dish which almost cooks itself, especially as I spend most of my weekend cooking for Lucy Loves. The simplicity of this is almost as appealing as it tastes. Lucky me for finding this recipe and lucky you for finding me sharing it with you.
This recipe will feature on Lucy Loves later on this week.

Slow Roast Lamb with Layered Potatoes Recipe

Serves 4 to 6, appetite dependent 

You will need a large roasting tin and not much elseSlow-roast-lamb-layered-potatoes-recipe-lucyloves-east-sheen-village

  • 1.5 to 1.8kg potatoes, peeled and thinly sliced
  • 2 onions, thinly sliced
  • 2 to 3 tablespoons chopped rosemary or thyme leaves
  • salt and pepper
  • 1 shoulder of lamb, around 1.8kg to 2kg
  • 4 -ish cloves garlic, peeled and halved
  • a splash olive oil
  • 600ml chicken stock
  • Green veg to serve and mint sauce, chopped parsley to garnish, if you like

Pre heat the oven to around 140 degrees fan assisted and find a large roasting tin.Slow-Roast-Lamb-layered-potatoes-recipe-lucyloves-foodblog

Peel the potatoes and thinly slice either using a food processor or a mandolin – mind you don’t chop off your finger tips. Add the potatoes to a bowl with the thinly sliced onion, chopped herbs and plenty of salt and black pepper. Mix well then add these to your baking tray, pressing down to form a firm layer of potatoes.

Sit the shoulder of lamb on top of the potatoes and make incisions all over it using a sharp knife. Poke the pieces of garlic into the cuts then season well and drizzle with just a touch of olive oil. Pour the chicken stock over the potatoes then place, uncovered in your low oven for 4 to 5 hours. After two hours I covered mine with foil as the potatoes were getting quite brown by then. After four hours, when mine was cooked, check to see if the lamb is done then leave to rest, covered in foil, while you cook your green vegetables.

Serve in large portions whilst piping hot, garnished with freshly chopped parsley, with plenty of mint sauce.





Author: Lucy Kellett