Peel and thinly slice the potatoes. Thinly slice the onions. Peel and halve the garlic cloves.
- 1 Preheat the oven to 160°C.
- 2 Place the potatoes, onions, and thyme in a bowl, and season with salt and pepper.
- 3 Toss gently to combine.
- 4 Using a sharp knife, pierce the lamb shoulder all over with small, deep incisions, and place a piece of garlic or rosemary in each hole.
- 5 Layer the potatoes in your roasting tray (don’t worry about doing this too neatly; rough layering is fine).
- 6 Place the lamb should on top of the potatoes (skin side up, and centred).
- 7 Pour over the stock, so the potatoes are submerged.
- 8 Cover the tray with aluminium foil, and place in the oven.
- 9 Roast the lamb covered for 2 hours, then remove from the oven.
- 10 Dispose of the aluminium foil – then, using the back of a spoon, gently press down on the potatoes so the surface flattens a bit (and the stock/juices rise).
- 11 Return the tray to the oven, and roast for 1 further hour – or until the lamb is tender and cooked through.
- 12 Remove the tray from the oven, and lift the lamb shoulder out onto a chopping board.
- 13 Leave the lamb to rest on the chopping board for 30 mins.
- 14 Meanwhile, turn the oven temperature up to 180C.
- 15 While the lamb is resting, return the potatoes to the oven and cook on the higher heat for 15-20 mins.
- 16 Remove the tray from the oven, and leave to cool for 5-10 mins.
- 17 Place the rested lamb back on top of the potatoes, and serve altogether.
Disappointing and no wow factor
Perfect and so easy for a lovely family meal