Slow-Roasted Lamb Shoulder with Potatoes

Ingredients

• 3 kg lamb shoulder, fresh and bone-in

• 1 kg potatoes

• 1 kg onions

• 1 cup dry white wine

• 2 heads of garlic

• 10 sprigs fresh thyme

• Curry powder

• Salt and black pepper

• Olive oil

Instructions

Place the lamb shoulder on a suitable work surface. Peel the potatoes and cut them into quarters. Peel the onions and slice them into rings. Place the potatoes and onions in a separate bowl from the meat.

In another bowl, mix the seasonings with the remaining ingredients. Cut the heads of garlic in half without peeling them. Pour the marinade over both the meat and the potatoes.

Massage the lamb well with the marinade. Mix the potatoes and onions with the marinade and arrange them on a greased baking tray. Place the lamb shoulder on top of the potatoes.

Preheat the oven to 250°C (480°F). Roast the tray in the oven for about 15 minutes, until the lamb is lightly browned.

Remove the tray and cover it tightly with foil. Lower the oven temperature to 160°C (320°F) and return the tray to the oven for another 2 hours.

Once removed from the oven, let the lamb rest for about 20 minutes before slicing.