Roast Curried Shoulder of Lamb with Oven Poached Potatoes

Score the fat and pierce the meat several times to allow the paste to work its way into the meat

I used a pestle & mortar, add a good pinch of rock salt & cracked pepper to make it easier

I do the garlic and chili first then add the rest all in one go.

Add 2tbs of oil to loosen it up.

Rub the paste into the lamb, pushing into the incisions you made in the meat. Leave it for 30mins if you can.

Don't wash out the mortar, you will see why below

Take 3 medium tomatoes

Remove the pulp and seeds and add them to the paste residue in the mortar and mix well

Roughly chop the tomato and add to one thinly sliced leek, use these to make a bed in an oven proof dish to rest the lamb on

Roast in a preheated over at 180 degrees for about 35 minutes then remove the lamb to let it rest

Pour in a half glass of white wine to the dish and mix (kind of de-glaze) the dish, return it to the over while the lamb rests to make a sauce

To do the potatoes, wash but don't peel some potatoes, cut them into pieces about a half an inch in size and place them in a bowl

Pour over some olive oil add some salt and pepper and mix so they are well coated in the oil.

Sprinkle some dried oregano on a plate and roll the skin side of the potatoes in the oregano, the oil will help it stick.

Place in an oven proof dish with the skin side facing up.

Pour in some chicken stock into the dish till it comes about half the way up the potatoes.

Cover with tin foil and roast in the same oven as the lamb, remove the foil after 15mins to allow the skin to crisp up.

If there is some liquid left in the bottom of the dish you can add it to the sauce.

Slice the lamb, spoon over the sauce and serve the potatoes on the side.