INGREDIENTS

• 1.8kg lamb shoulder on the bone. Trimmed
• 4 green onions (scallions) halved
• 8 cloves garlic
• 4 sprigs rosemary
• 1 cup (250ml) sherry vinegar
• 1 cup (250ml) good quality beef stock
• 1 cup (250ml) cloudy apple juice
• Sea salt and cracked black pepper
• 12 baby new potatoes, washed

MINT SAUCE

• 1 cup (56g) shredded mint leaves
• 2 tablespoons sherry vinegar
• 2 tablespoons honey
• 1 tablespoon wholegrain mustard

METHOD

Preheat oven to 180 degrees

Place the lamb fat-side down into a large baking dish.

Add the green onion, garlic and rosemary.

Combine the sherry vinegar, stock and apple juice and pour over the lamb, then sprinkle with salt & pepper.

Cover the dish with baking paper and aluminium foil and bake for 2 ½ hours. Remove the cover and carefully turn the lamb over. Add the potatoes to the dish and bake uncovered for a further 1 hour or until the lamb and potatoes are tender.

To make the mint sauce, combine the mint, sherry vinegar, honey & mustard.

Slice the lamb, spoon the mint sauce over the top and serve with the potatoes and pan juices. Serves 4

The sherry vinegar can easily be swapped for balsamic vinegar.

Recipe: One Pan Perfect by Donna Hay