Lamb Roast with Potatoes

Ingredients

• 2 milk lamb shoulders (about 600 g each, bone-in, pre-order at butcher)
• Salt
• Pepper
• 1 onion
• 8 garlic cloves
• 4 tbsp olive oil
• 800 ml lamb stock
• 2 sprigs Rosemary
• 2 Bay leaves
• 1 kg potatoes (firm‑cooking variety)

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Remove skin and sinews from the milk lamb shoulders, season with salt and pepper. Peel and finely chop the onion and 2 garlic cloves. Heat the oil in a large roasting pan (or two smaller ones) and brown the shoulders on all sides. Add the onion and garlic cubes and sauté briefly. Deglaze with 200 ml of lamb stock. Add the rosemary sprigs and bay leaves. Roast in the oven for about 1–1.5 hours, basting the meat regularly with roasting liquid. Whenever the liquid has reduced, top it up with more lamb stock. Wash, peel, and cube the potatoes. Peel the remaining garlic cloves and slice them thinly; mix into the potatoes. Add the potatoes to the pan with the meat and let everything simmer together for the last 30 minutes.