Name: Shoulder of Lamb with Garlic, Lemon and Rosemary
Yield: 4–6 Servings
Cuisine: Scottish
Ingredients: 1 lb (500 g) waxy potatoes, thickly slicked; 1 onion, roughly sliced; 1 bay leaf; 2 tablespoons oil; 2 strips of lemon rind; salt and pepper; 1 tablespoon olive oil; 2 tablespoons lemon juice; 2 cloves garlic, halved; 4 sprigs of rosemary; 3 lb (1.5 kg) shoulder of lamb, on the bone

Preparation info

4–6
Servings

Difficulty
Medium

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

3 lb (1.5 kg) shoulder of lamb, on the bone
2 cloves garlic, halved

Method

Marinating the Meat in Glass or Earthenware Dish

Slide a sharp knife along the bones and insert the halved cloves of garlic, distributing them through the joint. Make some incisions in the surface fat and push the sprigs of rosemary through. Put into a deep bowl with the lemon juice and oil, season and cover. Leave to marinate for at least 12 hours, turning