Slow-Roasted Shoulder of Lamb, Smoked Potatoes and Mint Sauce

Name: Slow-Roasted Shoulder of Lamb, Smoked Potatoes and Mint Sauce
Yield: Serves 6
Cuisine: France
Ingredients: 1–3 tablespoons butter; 80 g (2¾ oz/1 bunch) mint, leaves picked, stalks reserved; 100 ml (3½ fl oz) cider vinegar; 50 g (1¾ oz) sugar; 2 kg (4 lb 8 oz) lamb shoulder, bone in; 1 kg (2 lb 4 oz) small potatoes; 2 tablespoons olive oil

Preparation info

Serves
6

Difficulty
Medium

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

Ingredients

2 kg (4 lb 8 oz) lamb shoulder, bone in
2

Europe
France
Main course
Gluten-free
Mediterranean

Method

Preheat the oven to 160°C 315°F/Gas 2–3.

Rub the lamb with the olive oil and season with salt and pepper. Lay a couple of handfuls of hay in a roasting tin, cover with a layer of muslin (cheesecloth) or a wire rack and put the seasoned lamb on top.