Slow Cooked Shoulder of Lamb Spanish Style
Spanish style, slow cooked shoulder of lamb can easily feed a family of 4 - 6 people.
Take a whole shoulder of lamb, rub it with herbs and spices, plonk it top of a bed of potatoes and peppers and slowly cook it until the juices run down to flavour and enrich the dish. The name for the vegetables under the lamb is patatas a la pobre in Spanish. This means potatoes of the poor. But there is nothing poor about these potatoes. They are super tasty, the bottom ones soft and filled with cooking juices, the top layer golden crisp. You can use one of our boned rolled shoulders or a classic shoulder on the bone. This dish, with a loaf of crusty bread, will easily feed four or with some other vegetable dishes, feed a family of six. Serve it with a big red wine. As they say in Spain Buen Provecho – Enjoy!
Serves 4-6
Ingredients
3 cloves of garlic, chopped
2 sprigs rosemary, chopped
½ small bunch thyme, de-stemmed
50 ml olive oil
1 teaspoon salt
½ teaspoon black pepper
1.5 – 2.0 kg shoulder of lamb
4 large potatoes, peeled, cut into wedges lengthways
2 green capsicum, de-stemmed, seeded, cut into strips lengthways
1 red capsicum, de-stemmed, seeded, cut into strips lengthways
2 brown onions, peeled, cut lengthways into thick slices
125 ml extra virgin olive oil
250 ml white wine
250 ml chicken stock
1 heaped teaspoon smoky paprika
1 teaspoon salt
Method
Preheat the oven to 240°C.
Make the rub for the lamb by placing the garlic, rosemary, thyme, olive oil, salt and pepper in a small blender and mix until smooth. Alternatively, use a mortar and pestle.
Rub the mixture evenly over the lamb. Set aside.
Place the vegetables in a large ovenproof tray. In a saucepan, heat the extra virgin olive oil, wine, stock, paprika, and bay leaves until boiling. Pour over the vegetable. Mix with a spoon. Place the lamb on top and place in the middle of the oven—cook for 20 minutes. Remove. Carefully cover with foil, protecting your hand from the hot pan using oven mitts. Reduce the oven to 140°C and cook for a further three hours.
Remove pan from the oven. Take the lamb and place on a carving tray, cover, and allow to rest. Return the vegetables to the oven and increase heat to 220°C and cook for a further 15 minutes or until the potatoes have browned. Carve the lamb and serve with vegetables.
See below for a recipe card you can print
Slow Cooked Shoulder of Lamb Spanish Style
Ingredients
- 3 cloves of garlic, chopped
- 2 sprigs rosemary, chopped
- ½ small bunch thyme, de-stemmed
- 50 ml olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1.5 – 2.0 kg shoulder of lamb
- 4 large potatoes, peeled, cut into wedges lengthways
- 2 green capsicum, de-stemmed, seeded, cut into strips lengthways
- 1 red capsicum, de-stemmed, seeded, cut into strips lengthways
- 2 brown onions, peeled, cut lengthways into thick slices
- 125 ml extra virgin olive oil
- 250 ml white wine
- 250 ml chicken stock
- 1 heaped teaspoon smoky paprika
- 1 teaspoon salt
Instructions
- Preheat the oven to 240°C.
- Make the rub for the lamb by placing the garlic, rosemary, thyme, olive oil, salt and pepper in a small blender and mix until smooth. Alternatively, use a mortar and pestle.
- Rub the mixture evenly over the lamb. Set aside.
- Place the vegetables in a large ovenproof tray. In a saucepan, heat the extra virgin olive oil, wine, stock, paprika, and bay leaves until boiling. Pour over the vegetable. Mix with a spoon. Place the lamb on top and place in the middle of the oven—cook for 20 minutes. Remove. Carefully cover with foil, protecting your hand from the hot pan using oven mitts. Reduce the oven to 140°C and cook for a further three hours.
- Remove pan from the oven. Take the lamb and place on a carving tray, cover, and allow to rest. Return the vegetables to the oven and increase heat to 220°C and cook for a further 15 minutes or until the potatoes have browned. Carve the lamb and serve with vegetables.