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Roast shoulder of lamb with garlic, lemon and parsley dressing

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Robert Carrier is a master chef. I first tasted his roast lamb back in the Seventies and it made an indelible impression. This comes from his Entertaining, a classic cook book.

1 shoulder of lamb 1,5-1,8kg

1 tablespoon butter or margarine

675g potatoes, peeled and sliced

Salt and freshly ground black pepper

240ml rich chicken stock

Garlic, lemon and parsley dressing:

6 cloves garlic, finely chopped

6 tablespoons finely chopped parsley

6 tablespoons fresh breadcrumbs

6 tablespoons softened butter or margarine

Juice of 1 lemon

Salt and freshly ground black pepper


  1. Butter a shallow fireproof casserole or gratin dish just large enough to hold the shoulder of lamb comfortably.
  2. Peel and cut potatoes in thick slices and arrange in the bottom of the dish in overlapping rows. Salt and pepper the potatoes generously.
  3. Place lamb on the potatoes and moisten with chicken stock. Season generously with salt and freshly ground pepper.
  4. Roast lamb in a preheated, moderately hot oven (200 degrees Celsius) for 25 minutes per 450g or until lamb is pink and tender. If you prefer lamb well done, increase to 30 minutes per 450g.
  5. To make dressing: make a smooth paste of finely chopped garlic, parsley, fresh breadcrumbs, butter/margarine and lemon juice and season to taste with salt and freshly ground black pepper.
  6. One hour before lamb is due to come out of the oven, remove it; allow it to cool for 15 minutes, spread it with dressing and return it to the oven for an hour.



Alison Goldberg is the former property editor of Business Day (1985) and the Financial Mail (1991-99). In 1995 she won the Sanlam Financial Journalist of the Year Award. She has edited such titles as National Constructor and The Miner in Australia and has freelanced for The Star, The South African Jewish Report and The Jerusalem Post.

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