Ingredients
6 large waxy potatoes, peeled and thinly sliced
3 onions, thinly sliced
leaves from 1 bunch of thyme
1 shoulder of lamb, about 2kg
1 head of garlic, separated into cloves and peeled
600ml chicken stock
salt and pepper
Preparation
preheat oven to 250F/130C mix the potatoes, onions and thyme together in a bowl and season. roughly layer the potatoes and onions in a roasting pan put lamb on top, skin side up pierce lamb all over with a knife and put a clove of garlic into each hole pour over the chicken stock roast for 4-5 hour, until lamb is tender and the potatoes are cooked through. cover with foil and let rest for 20 minutes before carving.
