Lamb Shoulder & Roast Veggies

What I did with my lamb shoulder this time 🤌

Ingredients:
• 1.5–2 kg lamb shoulder
• Oil
• Heaps of salt and pepper
• Thyme, basil and oregano
• Lots of rosemary
• Garlic powder (or crushed fresh garlic)
• Paprika
• Chicken bone broth, or whatever stock you have
• 1 lemon
• Potatoes and sweet potatoes
• Carrots, if you want to add them to the veggies
• 1 chicken stock cube
• 2 tablespoons flour
• Greek yoghurt, to serve
• Parsley, if you have it
• Onion for the potato tray, if you remember it unlike me 😂

I coated the lamb in oil and rubbed it all over with the salt, pepper, herbs, garlic powder and paprika. No careful measuring here.

I seared it until the edges were browned. I used the sear mode on my pressure cooker, but a pan would work too. Then I poured in chicken bone broth until the liquid came about halfway up the lamb, squeezed in the lemon and pressure cooked it on high for 1½ hours.

Afterwards, you can pop the lamb under the oven grill for a few minutes to brown the top if you want. Just keep an eye on it!

For the potatoes, I peeled and chopped the regular potatoes and sweet potatoes, then boiled them until I could poke a fork through. I drained them and deliberately roughed them up a bit before putting them on a baking tray with oil, the same seasonings as the lamb and a crumbled chicken stock cube. I roasted them at 180°C fan forced until golden. You could add carrots and onions to the tray too. I forgot the onions this time!

Once the lamb was done, I mixed 2 tablespoons of flour with a little cold water until smooth, whisked it into the cooking liquid and let it heat up and thicken into gravy.

I sprinkled parsley over everything because I had it and served it with Greek yoghurt. So good.