Knorr 5-Ingredient Slow Roast Easter Lamb

What you need

Ingredients

  • 2kg shoulder of lamb, on the bone
  • 3 tbsp mint sauce (Colman's)
  • 1 bulb garlic, cloves removed and peeled
  • Sea salt, a fistful
  • 1 Knorr Lamb Stock pot
  • 1.5kg peeled, waxy potatoes

Directions

  1. Grease a large baking dish. Mandoline your potatoes to a pound coin thickness. Lay them in your baking dish akin to fish scales. You should have 3 or 4 layers.
  2. Place your lamb shoulder on top of the potatoes. Pierce all over with a knife to create small holes. Push your garlic cloves into these holes. Brush the lamb all over with mint sauce.
  3. Dissolve the lamb stock pot in 500ml boiling water. Pour over the potatoes and lamb.
  4. Bake at 150°C for 5 hours.
  5. Happy Easter!

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