2.7–3.2 kg (6–7 lb) shoulder of lamb, on the bone, (knuckle left on)
5 cloves of garlic, quartered lengthways
2 sprigs fresh rosemary
1.3 kg (3 lb) floury (baking) potatoes, eg.. Maris Piper
Large knob of butter, softened
290 ml (1⁄2 pint) hot lamb or chicken
Stock or water
Salt and freshly ground black pepper
Mint Sauce (see page 178) and redcurrant jelly, to serve
1 Preheat the oven to 200°C (400°F) gas 6. Butter a roasting tin or baking dish large enough for the lamb to sit happily on top of the potatoes, which should come up to about 2.5 cm (1 in) below the rim. Trim the lamb of any excess fat and with a small knife, stab it on both sides at random intervals and stuff the holes with bits of garlic, roughly torn anchovy and sprigs of rosemary.
2 Cut the potatoes into thin discs. (The easiest way of doing this is by using the slicing disc of a food processor, or a mandolin.) Cut the onions in half and slice them thinly in the same way. Mix the potatoes and onions together with the chopped leaves from a sprig of rosemary and season with 1⁄2 tsp salt and some black pepper.
3 Tip the potato mixture into the buttered dish or roasting tin, level it out evenly and place the lamb on top, pushing down a little to nestle it into the potatoes. Smear the lamb with the softened butter and season with salt and freshly ground black pepper.
4 Pour the hot stock or water into the dish and cook for 3 hours. If after the first two hours or so the lamb and top layer of potatoes are deep golden brown and crispy, turn the oven down to 190°C (375°F) gas 5 and loosely lie a sheet of foil over the top for the rest of the cooking time.
5 Carve the lamb into thick slices and serve with the potatoes, Mint Sauce and redcurrant jelly.
Recipes courtesy of Make it Easy, by Jane Lovett (IMM Lifestyle Books), RRP (£12.99)