Preheat the oven to 180ºC.
Heat the oil in a heavy-based casserole over a medium heat. Add the lamb chops and sauté until evenly browned then transfer to a large plate and keep warm.
Add half the butter to the casserole and sweat the onions, garlic, bay leaves and rosemary for 10–15 minutes until soft, but not coloured. Remove half the onion mixture from the casserole to a large plate.
Arrange half the potato slices on top of the onion in the casserole and season generously. Arrange the lamb chops on top of the potatoes then spread the remaining onions on top. Scatter on the sprigs of thyme, then top with the remaining potato slices. Season again, then dot the surface of the potatoes with the remaining butter. Pour in enough hot stock to just reach the top layer of potatoes.
Cover the casserole and bake in the oven for 45 minutes. Remove the lid and return to the oven for a further 30 minutes. You want the potatoes to be nice and golden brown and a bit crunchy on top. Make sure everyone gets a bit of the crisp potatoes when you serve up.
Bring the family together this Easter with a slow roasted lamb shoulder. Serve with your favourite roast vegetables for a meal worth celebrating!
A fresh and delicious lamb salad that will fill you up! Perfect for the warmer months ahead.
Each mouthful of this soft, off-the-bone lamb is packed with stunning, complex flavours. Contrary to the cooking time, it’s a very low maintenance recipe that you can leave it in the oven and cook it untouched for mostly the whole duration. Once finish, you’re left with this tender lamb and beautifully fluffy golden rice to serve. I made this recipe on a workday – it’s that easy! Working from home meant I popped this in the oven at around 3pm, and it was ready by 6.30 for dinner.