Lamb shoulder rubbed with garlic and thyme, slow-roasted for hours on a bed of potato, onion and tomato until it falls off the bone. A high-protein, gluten-free centerpiece.
Ingredients
Instructions
- 1
Preheat the oven to 170 °C. Crush the garlic and mix it with half the olive oil, half the salt, the thyme and black pepper; rub the lamb shoulder all over with the mixture.
- 2
Cut the potatoes into large chunks and the onions and tomatoes into thick slices; toss with the remaining olive oil and salt and spread in a deep roasting pan.
- 3
Place the lamb on top of the vegetables and pour the water in at the side of the pan.
- 4
Cover the pan tightly with aluminum foil and roast at 170 °C for 2½ hours until the meat falls apart easily with a fork.
- 5
Remove the foil, raise the oven to 200 °C and roast for 25-30 minutes until the meat and potatoes are browned.
- 6
Rest the meat for 10 minutes, pull it from the bone and serve hot with the vegetables.
Nutrition
Per serving
| Calories | 676 kcal |
|---|---|
| Protein | 40 g |
| Carbs | 25 g |
| Fat | 46 g |
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