Aga April

April

Slow Cooked Lamb Shoulder with Boulangere Potatoes

Spring is an amazing time for lamb here in the UK and with Easter fast approaching we are reimagining the traditional Holiday roast with an Aga twist. Instead of using the more expensive and leaner leg cut we’re suggesting slow roasting a shoulder – the fattier cut lends itself to long and slow roasting in an Aga. Anchovies seem an odd addition but when combined with the garlic and rosemary will serve to season the meat from the inside as the dish cooks.

Instead of a rich Dauphinoise we’re suggesting pairing it with a slightly lighter Boulangere Potato – it’s a one pot wonder as the lamb shoulder will sit on top of the potatoes with the cooking juices helping to give them an intense and meaty flavour. 

Ingredients

1 large British lamb shoulder Joint - 4-5lbs

6 cloves of garlic

1 tin of good quality anchovies

Bunch of fresh rosemary

Bunch of fresh thyme

1 Kg floury potatoes (such as Maris Piper)

2 white onions

400ml good quality chicken stock

Salt and pepper

Method

Start by prepping the potatoes. Slice them thinly (with a mandolin if you have one) and lay in the base of a large rectangular oven dish. Add about a quarter of the thinly sliced onions, some picked fresh thyme leaves and a good pinch of salt and pepper. Continue to build up these layers until you’ve nearly filled the dish or used up the ingredients.

Next prepare the lamb by making a number of incisions into the flesh with the tip of a knife. Twist the knife a little to ensure you create a nice little pocket and take a whole garlic clove, a sprig of rosemary and an anchovy and stuff into the hole.    Spread these around the shoulder to get these flavours deep into the meat.

Season the joint generously all over before laying it on top of the potatoes. Place into an Aga on about 160 degrees Celsius (for a 2 oven Aga  - Grid shelf on floor of Roasting Oven with cold plain shelf on third set of runners, for 3 or 4 oven Aga - Grid shelf on floor of Baking Oven).

 Leave to cook all day – 5 or 6 hours until the lamb is falling apart. You may need to move to a warmer part of the Aga for the last 30 mins – make sure the potatoes have absorbed all of those cooking liquids. Once you’re happy take out the meat and let it rest for a good 15-20 minutes.

Serve with some steamed, lightly buttered seasonal veg like purple sprouting broccoli – the fresh irony flavour will pair beautifully with the rich meat and potatoes. 

Win a £100 Waitrose voucher! Use the seasonal ingredient Lamb in your own recipe during April. Click here for details.