Slow Roasted Lamb and Duck Fat Potatoes

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This meat and potatoes meal makes for an easy dinner party meal or Sunday roast.


The duck fat roasted potatoes may seem indulgent but are well worth the effort and are a real crispy treat! Duck fat is sold in most butcher shops although strained bacon fat or a neutral high smoking point oil can be easily substituted if duck fat is hard to come by.


Slow Roasted Lamb with Duck Fat Potatoes

  • 4-5 lb bone in lamb shoulder
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 head garlic, peeled and trimmed
  • 3 sprigs rosemary
  • 1 onion, quartered
  • 1/2 cup low sodium chicken or vegetable stock

Cut 5 cloves of garlic into quarters. Rub the lamb with the oil and sprinkle with salt and pepper. Pierce the fatty top of the lamb with a paring knife 20 times and insert the quartered garlic. Cover and allow the lamb to rest at room temperature for 60-90 minutes or overnight in the fridge.

Preheat your oven to 320°F.

Place the rosemary, onions and the rest of the garlic into the bottom of a roaster with a tight fitting lid. Lay the lamb over the vegetables and pour the stock into the bottom of the pan. Cover with a lid and roast in the oven for 3 to 3.5 hours.

  • 6 baking potatoes, peeled and cut into 1 1/2 inch cubes
  • 1/3 cup duck fat
  • 3 Tbsp semolina or cornmeal if gluten-free
  • 2 tsp salt and more for finishing

At the 3 1/2 hour mark, remove the lamb from the oven and increase the oven temperature to 450°F.

Place the duck fat into a large roasting pan large enough to fit the potatoes and place the pan with the fat into the oven. Boil a large pot of salted water. Add the potatoes, continue to boil and set the timer for 10 minutes. Drain the potatoes and return them to the pot. Sprinkle with semolina and salt and give the potatoes a bit of a shake and stir to coat them well. Carefully remove the hot pan with the hot fat from the oven and distribute the potatoes evenly in the pan. Turn to coat in the hot oil and return to the oven. Roast for 45 minutes or until golden browned turning once or twice.

In the last 15 minutes of cooking the potatoes, return the lamb to the oven uncovered to brown the top of the lamb if needed.



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