Baked Potato Skins With Spicy Minted Lamb Recipe

Ingredients

Ingredients for the Lamb
1 New Zealand Spring Lamb Shoulder, ~3 lb, on the bone and trimmed
2 tbsp olive oil
1 tsp dried mint
1 tsp dried tarragon
1 large green bell peppers, cored, seeded and diced
2 jalapeño peppers, seeded and sliced
2 tsp cumin seeds
1 tsp coriander seeds
500 ml | 18 fl oz | 2 cups lamb broth, or chicken broth
kosher salt
freshly ground black pepper

Ingredients for the Potatoes
4 baking potatoes, halved
2 tbsp olive oil

To serve
400 g | 14 oz | 1 1/2 cups plain yogurt
1 lime, juice and zest, finely grated
2 little gem lettuce, leaves separated

Directions

For the lamb

Preheat oven to 170°C (150° fan) | 325F | gas 3. Rub lamb shoulder with olive oil and season with the dried herbs, 1 tsp salt and 0.5 tsp pepper.
Heat a large Dutch oven over a high heat until hot. Sear lamb in the Dutch oven until golden-brown all over, and then remove to one side.
Add peppers, jalapeño, cumin and coriander seeds, and a generous pinch of salt to the Dutch oven. Sauté for 2-3 minutes until peppers are softened.
Stir in the broth and bring to a simmer. Position seared lamb on top.
Cover with a tight-fitting lid and transfer to the oven. Braise for 3.5-4 hours, basting from time to time, until the lamb is tender and coming away from the bone.
When ready, remove from the oven and let rest, still covered. Preheat oven to 180°C (160° fan) | 350F | gas 4.
For the potatoes: Rub potato halves with olive oil. Arrange on a rimmed baking sheet and season with salt and pepper.
Bake for about 45-60 minutes until the flesh yields to the tip of a knife. Remove potatoes from oven when ready.

To serve