Slow Roasted Lamb With Garlic Potatoes

• 1 (3 lb) lamb shoulder
• 2 tbsp olive oil
• 2 1/4 lb potatoes, cut into thin wedges
• 2 None onions, thinly sliced
• 4 None anchovy fillets, finely chopped
• 2 bulbs garlic, halved widthwise
• 3 sprigs fresh rosemary
• 2 tbsp lemon juice
• 1 cup chicken stock
• 1 cup dry white wine or water
• 2 tbsp fresh dill sprigs

1. Preheat oven to 350u0b0F. Season lamb.
2. Heat oil in a large Dutch oven or roasting pan over medium-high heat. Cook lamb for 5 mins, or until browned all over. Turn off heat and remove lamb from pan.
3. Layer potatoes, onions and anchovies in Dutch oven, seasoning between layers. Place garlic bulbs on top. Add lamb and sprinkle with rosemary and lemon juice. Pour stock and wine over top, cover and roast for 1 hour 30 mins.
4. Reduce oven to 325u0b0F. Remove lid and roast for another 1 hour 30 mins, or until meat falls easily from the bone.
5. Cover lamb with foil and let rest for 20 mins. Serve sprinkled with dill.

lamb shoulder, olive oil, potatoes, onions, anchovy, garlic, rosemary, lemon juice, chicken stock, white wine, dill sprigs

Taken from recipes-plus.com/api/v2.0/recipes/37617 (may not work)