Serves 4 hungry people
- 1.6kg Lamb shoulder - bone in with excess fat trimmed
- 1 1/2 Tbsp Lamb Shish Marinade
- 500ml - 600ml Stock (depending on the size of your pan - around 1-2cm high)
- 1 tbsp tomato paste
- 2 -3 Bay leaves
- 2 Red onions, quartered
- 2 Tomatoes, quartered
- 500g Salad potatoes, left whole (or halved Maris pipers)
- Massage the marinade into the lamb shoulder and leave to marinate for an hour while the lamb comes to room temperature.
- Heat your oven to 140c. Place the lamb shoulder in a roasting tin. Mix the stock & tomato paste and pour around the lamb with the bay leaves. Cover with foil and roast in the oven for 2.5hrs. Check the lamb after 1hr and baste with the juices in the pan.
- After 2.5hrs, remove the foil and add the onions, tomatoes & potatoes to the lamb. You should still have stock in the pan, it may have reduced slightly but do not let the pan go dry.
- Turn the oven up to 180c and place the lamb back into the oven uncovered. Cook for a further 1.5hrs, turning the potatoes & basting the lamb half way through.
- Lift out of the oven, the lamb should be soft, succulent & falling off the bone, the onions charred, the potatoes fluffy but crispy and the tomatoes wilted. Plate up your lamb and pour over the juices from the pan.
- We usually serve this with rice (cooked in plenty of butter), a crunchy & zesty salad and a big dollop of strained yoghurt topped with a sprinkle of oregano, paprika & chilli flakes.