5 large potatoes, peeled & sliced thin with a mandolin
1 large onion, sliced thin with a mandolin
500ml lamb or chicken stock
Glaze 1
1 tsp Dijon mustard
4 tbsp extra virgin olive oil
1 pinch sea salt
1 tbsp chopped rosemary leaves
1 tbsp thyme leaves
2 cloves garlic, crushed
Juice of 1 lemon
Glaze 2
1 tsp honey
1 tsp miso paste
1 tsp dried oregano
4 tbsp boiling water
Directions
Preheat the oven to 160C. Layer the potatoes and onions in a baking dish and place the lamb on top. Slice across the lamb about 1cm deep.
Mix the Glaze 1 ingredients together and brush all over the lamb, getting into all the cuts. Pour the stock all around the lamb and over the potatoes.
Cover tightly with foil and roast for 4-5 hours, until tender.
Remove from the oven and turn the temperature up to 180C. Mix the Glaze 2 ingredients together and brush the lamb with it, then baste any dry-looking potatoes with some of the lamb fat bubbling in the dish.
Return to the oven uncovered for 20-30 minutes, until the top of the lamb and the potatoes are gorgeously golden.
Viral one-pot Sunday roast from Emily Bonner (@_eating_with_emily). Serves 6. She serves hers with peas and a red wine sauce, but it's delicious on its own. Source: https://www.instagram.com/reel/DeWJifnuJJf/
