Slow-roasted Lamb Shoulder with potatoes, artichokes and lemon


by Al Brown

Too easy not to try. Al does his in a pizza oven. If you're like me and don't have one (but want one) you'll have to use your regular oven. It still turns out awesome


  • For the lamb shoulder:
  • 1.5-2kg boned lamb shoulder
  • 3T fresh garlic, finely chopped
  • 3T fresh oregano, finely chopped
  • 2T artichoke oil (from the artichoke jars you're using)
  • sea salt & fresh black pepper
  • For the vegetables:
  • 1kg large agria potatoes, peeled and quartered
  • 24 whole shallots, peeled
  • 2 x 280g jars artichoke halves, oil drained and reserved
  • 24 cloves garlic, peeled
  • 1T dried oregano
  • 1/4C fresh oregano leaves
  • Zest of 3 lemons
  • 1-2 fresh red chillies, seeded & roughly chopped
  • sea salt & black pepper
  • 2 lemons
  • 1/3C flat-leaf parsley, roughly chopped

1. To prepare the lamb shoulder - put lamb in a bowl, add the garlic, oregano, artichoke oil and season. Rub all into the lamb, and put to the side. 2. Place all the vegetable ingredients into a roasting dish, toss together, adding a little more artichoke oil. Season liberally. 3. Place lamb on top of your vegetables in the roasting tray, skin side up. Cover dish with foil and roast in 180 degree oven for 1 hour. 4. Remove foil and cook further 15 mins until outside of lamb is golden. Remove the lamb from the tray and set aside to rest. 5. Using a spatula flip the vegetables and put back in oven for further 10mins to crisp up. Drain any excess oil, then squeeze liberal amounts of lemon juice over top, and throw on the parsley. 6. To serve: Carve and tear the lamb and serve with the roasted veg. Have a few additional lemon wedges for extra squeezing. Make up a winter coleslaw to accompany it.