Adam Liaw’s roast spring lamb shoulder with garlic and lemon, and ‘broken’ potatoes

Name: Adam Liaw’s roast spring lamb shoulder with garlic and lemon, and ‘broken’ potatoes
Cook time: 2 h 30 min
Yield: 6-8
Cuisine: Contemporary
Ingredients: 1.8kg lamb shoulder, bone in; 2 heads garlic, halved horizontally; 1 brown onion, peeled and cut into 1cm rounds; 2-3 lemons, sliced into 1cm rounds; 1 tbsp dried oregano; salt and freshly ground black pepper, to season; 2 tbsp olive oil

Adam Liaw

August 26, 2024

Roasted garlic, onion and lemon become the dressing for this simple lamb roast.William Meppem

Time:2 hours +Serves:6-8

This slow-roasted lamb shoulder doesn’t need a sauce. The meat’s oils and juices cook down with the onions, garlic and lemon to make a perfect dressing.

These “broken potatoes” are a great accompaniment for roast lamb, and because the meat and potatoes cook in about the same time at the same temperature, it can all be done in one oven.

Ingredients

1.8kg lamb shoulder, bone in
2 heads garlic, halved horizontally
1 brown onion, peeled and cut into 1cm rounds
2-3 lemons, sliced into 1cm rounds
1 tbsp dried oregano
salt and freshly ground black pepper, to season
2 tbsp olive oil

Broken potatoes

1kg potatoes, scrubbed but unpeeled
½ cup olive oil
salt, to season

Method

Step 1
Heat your oven to 180C fan-forced (200C conventional). Rub the lamb shoulder all over with the halved garlic heads and then place the heads in a lidded roasting dish with the sliced onion and lemon. Place the lamb on top and rub well with the oregano, salt and pepper. Drizzle with olive oil and place the lid on the dish. Place the potatoes in a separate roasting tray, covered with foil.
Step 2
Place the lamb on the top shelf, and the potatoes on the bottom shelf. Roast the lamb covered for 2½ hours, removing the potatoes after 1½ hours. (Uncover the potatoes and allow them to cool for an hour while the lamb continues cooking.)
Step 3
With your hands, break the potatoes into pieces about the size of a large Brussels sprout. Return the potato pieces to their roasting tray and pour over the oil. Stir to coat the potatoes in oil.
Step 4
Uncover the lamb, and move it to the bottom oven shelf. Place the potatoes on the top shelf. Roast for about 90 minutes, stirring the potatoes again halfway through cooking.
Step 5
Remove the roast lamb, which should be well-browned, from the oven and rest in a warm place. (Give the potatoes another half hour if they aren’t quite crisp.) Remove the lemon slices from the dish and squeeze the garlic from its skins into the onion, oils and juices. Serve with the lamb. Scatter the potatoes with plenty of salt and serve.