Ingredients and method may vary slightly on live TV show
1 x 2 kg shoulder of lamb
3 cloves garlic, cut into 3 pieces each
3 onions, finely sliced
1.5kg potatoes and cut into 0.5 cm discs
500ml lamb, beef or chicken stock
A small bunch of thyme or rosemary (optional)
For the winter coleslaw
3 tbsp olive oil
2 tbsp chopped flat leaf parsley
Juice of a lemon
2 tbsp whole grain mustard
1 tsp honey
3 carrots, peeled, grated
½ a white cabbage finely shredded
½ a small red cabbage, finely shredded
For the dressing
200ml Greek yogurt
3 tbsp of mint jelly
1 tbsp chopped mint leaves
Salt and pepper
Pre heat the oven to 200C.
Make a few little cuts into the lamb shoulder then add a little piece of garlic into each one, pushing it right down so that it doesn’t burn. Season well with salt and pepper.
Take a large oven proof dish and place a layer of your sliced potatoes in the bottom, then scatter these with sliced onions. Season well with salt and pepper. Add another layer of potatoes, you do not have to be neat, more onions etc. Finish with a finely slightly neater layer of potatoes. Scatter with sprigs of thyme if you are using it.
Pour the stock over the potatoes, then place the lamb shoulder on top. Place it all in the oven and immediately reduce the temperature to 160C. Cook the lamb and potatoes for 3½ - 4 hours or until the meat is falling off the bone and the potatoes are tender.
Whilst the meat is cooking, make the coleslaw by mixing together the olive oil, mustard, parsley, lemon juice and honey. Stir in the shredded cabbages and carrots, then mix together with a good pinch of salt. Leave to one side for 30 minutes to soften.
Make the mint dressing by using a small whisk to break up the mint jelly, then stir in the yogurt and mint. Season.
When the lamb is cooked remove from the oven and leave to rest for 10 minutes, then place the lamb on a board and use two forks to shred the meat. Pour off some of the fat from the potatoes then serve alongside the winter slaw and the mint dressing.