The juices from slowly roasting lamb drip into potatoes and onions in this hearty dinner, served with a sharp mint sauce.
Ingredients
- For the mint-stuffed lamb shoulder
- 25g/1oz
butter - 75g/2½oz
onion, finely chopped - 2
garlic cloves, finely chopped - 10g finely chopped
mint leaves - 25g/1oz
clarified butter - 100g/3½oz
lamb mince - 25g/1oz fresh white
breadcrumbs - 100g/3½oz toasted peeled
hazelnuts, roughly chopped - 1
lemon, zest only - 1 x 2.5kg /2lb 12oz shoulder of lamb, boned out
- 25g/1oz
- For the boulangère potatoes
- 6
potatoes, peeled and thinly sliced - 4
onions, thinly sliced salt and freshly ground black pepper - 100g/3½oz unsalted
butter - 350ml/12fl oz chicken or
lamb stock
- 6
- For the mint sauce
- 1 large bunch fresh
mint, leaves picked, finely chopped - 75ml/2½fl oz malt
vinegar - 25g/1oz
caster sugar
- 1 large bunch fresh
- To serve
- 250ml/9fl oz lamb jus or gravy
Preparation method
For the mint-stuffed lamb shoulder, preheat the oven to 170C/340F/Gas 3½.
Heat a frying pan and add the butter. Once hot, add the onion and garlic and cook for 3-4 minutes until soft.
Put the onion and garlic in a bowl and allow to cool, then add the rest of the ingredients, apart from the lamb shoulder, and mix together to make stuffing.
Place the lamb shoulder on a board and spread the mint stuffing inside the lamb. Roll up and tie with kitchen string.
Place the lamb directly on the rack in the oven and cook for one hour while you prepare the potatoes.
For the boulangère potatoes, mix the potatoes and onions in a bowl and season with salt and pepper.
Use the butter to cover the bottom of a deep baking tin. Layer the potatoes and onions on top and pour over the stock.
Put the roasting tin on a low shelf in the oven and place the lamb directly on the shelf immediately above – so that the juices will drip onto the potatoes.
Cook the lamb and potatoes for another two hours.
For the mint sauce, put the chopped mint into a small bowl.
Heat the vinegar and sugar in a saucepan until simmering and pour the mixture onto the mint. Stir until well combined.
To serve, carve the lamb shoulder and place on a plate. Serve the potatoes alongside and pour over the mint sauce and lamb jus or gravy.
James Martin recipes from Saturday Kitchen
Less than 30 mins preparation time
Over 2 hours cooking time
Serves 4
