Slow roasted lamb and all the trimmings

Post Image

As Easter approaches we’re sharing some of our favourite Spring recipes, perfect for sharing with friends and family. First up, Slow roasted shoulder of lamb, potato dauphinoise and courgettes slow cooked in butter with garlic, chilli and lemon. Perfect paired with our smooth, medium bodied Rioja. Thanks to our friend Arwen Sellick for these amazing recipes!

For a delicious dessert, check out Arwen’s Strawberry and Lemon Curd Pavlova recipe.

If you’d prefer a vegan option, try this super easy vegan Paella from blogger, Janet @VeganOlive1

Slow roasted shoulder of lamb


  • Small lamb shoulder (approx 1.4kg)
  • 5-6 anchovies
  • 50ml olive oil
  • 4 cloves of garlic
  • Juice of 1 lemon
  • Leaves from 4 sprigs of rosemary – stalks removed
  • Chilli flakes
  • 1 tsp salt
  • Black pepper

Prep the lamb the night before you plan to eat it, giving plenty of time to soak up all those marinade flavours. In a food processor, blend together anchovies, olive oil, garlic, lemon juice, rosemary leaves, a pinch of chilli flakes (more or less if you like), salt and a good grind of pepper – blend until smooth.

Take a small, sharp knife and poke little holes into the lamb then rub your marinade all over, making sure to massage it into every nook and cranny! Place in a non-metallic dish, cover tightly and chill in the fridge overnight.

The next day, preheat the oven to 150C / 130C fan assisted. Place the lamb in a roasting tin, cover tightly with foil and roast for 3-4 hours. You’ll know when the lamb’s ready as it will be falling away from the bone. Remove the foil and roast for a further 10 – 15 minutes to brown the top and then rest for 15 minutes before shredding the meat and serving. You can spoon a little of the pan juices over the shredded meat for extra flavour.

Potato dauphinoise


  • 1kg potatoes
  • 450ml double cream
  • 200ml whole milk
  • 3 cloves of garlic, crushed
  • 2 sprigs of rosemary
  • 1/4 tsp freshly grated nutmeg
  • 75g finely grated hard cheese, such as gruyere, parmesan or aged gouda
  • Salt
  • Black pepper

Add the double cream, milk, crushed garlic, rosemary sprigs, nutmeg, a good grind of black pepper and 1 tsp salt to a saucepan. Warm over a medium / low heat to just below boiling point then switch off the heat, cover and leave to infuse for an hour. Peel and finely slice your potatoes – it’s easiest done with a mandolin (watch those fingers!), the fine slice setting of a food processor or a very sharp knife. Rub a medium size roasting tin with butter and add one layer of potatoes to cover the bottom. Sprinkle the layer of potato with salt and then one ladle of the milk / cream mixture (you can remove the rosemary sprigs at this point). Continue this process of layering until all your potatoes are in the dish. Don’t worry about over-salting, you need to add a bit to each layer as you’ve got a lot of potatoes to season. Add your dauphinoise to the oven 40 minutes before you take out the lamb to rest, then sprinkle with your grated cheese and pop back in the oven until golden on top. Leave to sit for 5-10 minutes before serving.

Courgettes slow cooked in butter with garlic, chilli and lemon


  • 1kg courgettes
  • 50g butter
  • 2 tbsp olive oil
  • Chilli flakes
  • 3 cloves of garlic, finely sliced
  • Zest of 1 lemon
  • Juice of 1/2 lemon

Take a potato peeler and run it vertically along your courgette to create long ribbons. You’re not peeling the courgettes, just just using the peeler to slice the courgette into fine ribbon shapes. Place a large saucepan over a low heat and add your butter, olive oil, sliced garlic, most of the lemon zest and chilli flakes (I like a big pinch, but alter to suit your personal taste). Once your butter is melted and your flavourings smell aromatic, add your courgettes to the pan and stir gently to coat in all the flavour. Turn the heat down to its lowest setting and cook the courgettes for 30 – 40 minutes, regularly stirring gently. Once cooked, squeeze the juice of half a lemon over the courgettes, sprinkle with the remainder of the lemon zest, more chilli flakes, and serve.



ARE YOU 18+ years old?