Full Recipe

Slow cooked Shoulder of Lamb with potatoes & apricots

recipe

I don’t like winter but I do like the fact it means warming slow cooked dishes. On my day off on Monday while thinking about the lamb shoulder we’d eaten at Bistro Paul Bert I realised that I hadn’t cooked lamb in ages. Thence this recipe. It doesn’t look great but tastes really good.  

 

Ingredients (for 3)  

1 boned lamb shoulder (allow 200-250g per person)

200 g piece of speck (available from stallholder Bentru next to our Kitchen Shop)

1 large onion, peeled and chopped

4-6 whole cloves garlic, peeled

½ tin of chopped tomatoes

2 cups white wine

2-3 small potatoes per person

Handful of dried apricots

Bouquet garni of 2-3 fresh bay leaves, sprig of thyme, sprigs of parsley

Your choice of fresh herbs to garnish – a few fresh basil leaves, chopped parsley, thyme flowers or rosemary flowers.

Salt and pepper

 

Trim the lamb of any excess fat. Heat some olive oil in a flameproof lidded casserole dish. Brown the lamb shoulder and speck on both sides. At the stage you turn it over add the chopped onions to brown a little and soften.

Next add the bouquet garni, garlic cloves, chopped tomatoes and wine. Season the lamb with pepper and very little salt. The speck will add saltiness so adjust the seasoning at the end.

Place baking paper on top of everything, cover with the lid and put in your oven pre-heated to 160°C. After about an hour or so turn the lamb and speck over. The lamb will take between 2 and 3 hours depending on the size of the piece. Check occasionally and if it seems too dry add more wine. While that’s cooking boil the potatoes until nearly cooked. Drain and cool.

About 20-30 minutes before the lamb is ready add the potatoes and apricots.

Once it’s ready garnish with fresh herbs. Serve with a green vegetable.

Note – The speck from Marty of Bentru is particularly good in this. It adds a really nice subtle smokiness to the dish.