Succulent roast lamb shoulder and smashed potatoes

Succulent roast lamb shoulder and smashed potatoes

Ingredients

1. 1 boned lamb Shoulder
2. Olive oil
3. ½ a bunch of fresh rosemary
4. 4 cloves of garlic
5. 9 anchovy fillets (optional)
6. Sea salt
7. Black pepper
8. 1 stick of celery
9. 1 carrot
10. 1 onion
11. 2 bay leaves

Instructions

• Preheat the oven to 220°C.
• Pierce the skin at an angle with a sharp pointed knife 6 or 8 times at random around the shoulder, then open the incisions by poking your fingers down them to make a bit of space. Rub the lamb all over with olive oil, sea salt and black pepper.
• Strip the leaves off the rosemary sprigs and peel and finely slice the garlic, then toss in a little drizzle of olive oil. Push a little rosemary, a couple of slices of garlic and an anchovy fillet (if using) into each hole, adding any leftovers and a good splash of water to the tray with the veg.
• Place the lamb on the veg and roast the lamb fast for 30 minutes – that will give it a nice crust. Then turn your oven down to 150°C and roast slowly for 2 more hours.
• Use your leftover vegetables to make a gravy.

Smashed potatoes with garlic, rosemary and olives

Ingredients

1. 700g small potatoes
2. 1 tbsp salt (for boiling)
3. 30g /2 tbsp butter (melted)
4. 1 tbsp olive oil
5. 3/4 tsp salt (for sprinkling)
6. 1/4 tsp black pepper
7. 30g pitted Kalamata olives (roughly chopped)
8. 8 cloved peeled garlic
9. Sprig of rosemary (removed stem and chop the leaves)

Instructions

1. Cook potatoes - bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft - should take around 20 to 25 minutes. Alternatively, steam or microwave them.
2. Preheat oven to 150°C.
3. Steam dry - drain the potatoes and let them dry in the colander for 5 minutes or so.
4. Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper, thicker = fluffier insides (both good!), more nubbly surface = better crunch!
5. Steam dry again – leave the potatoes on the tray to steam dry for 5 minutes or so - makes them crispier!
6. Drizzle - with butter, then olive oil mixed with garlic and rosemary. Roughly chop kalamata olives and add on top of potatoes, then sprinkle with salt and pepper.
7. Bake - for 50 minutes or until golden and crispy. Do not flip!
8. Serve with roast lamb for the perfect combo.