4 tbsp olive oil
1kg bone-in lamb shoulder
3 large potatoes, cut into large chunks (around 6 chunks per potato)
Juice of 2 lemons
6 cloves garlic, finely sliced
2 tsp dried thyme
Preheat your oven to 160C. You’ll need a large, oven-safe saute pan with a well fitting lid that can hold all the ingredients.
Prepare the lamb by slashing it in a cross pattern with the cuts around an inch apart. Season generously with salt.
Heat the olive oil over a medium-high heat until the oil begins to shimmer. Sear the lamb until nicely browned on all sides and then set the meat aside.
Roll the potatoes around in the lamb fat and colour them slightly with a few minutes of cooking. Turn the heat off. Nestle the lamb in to the middle of the pan, surrounded by the potatoes. Squeeze the lemon juice over top of the meat and potatoes and then pour the water into the pan.
Sprinkle over the garlic and thyme, place the lid on the pan and cook in the centre of your oven for 1 hour.
Carefully take the pan out of the oven, take off the lid and rotate the potatoes. Check the broth for seasoning. Return the pan to the oven without the lid and continue to roast for a further 30-45 minutes, until the potatoes are cooked.
To serve, pull the lamb from the bone and serve with the potatoes; all covered in the delicious, sticky lemon sauce.
Vegetables were definitely optional when I had this dish in Bosnia but you could happily serve this dish with green beans or roasted broccoli.