Roasting a lamb shoulder is just as easy, if not easier, than roasting a chicken. Seriously, all you need to do is rub your roast with a mixture of fresh herbs, garlic, and olive oil and throw it in the oven for an hour or so. Bonus points if you roast the meat on top of a bed of potatoes. (And why wouldn’t you?)
What should you serve with this? Since you already have your meat and carbs covered, all you really need is a veggie side. We suggest roasted asparagus or honey-glazed carrots.
Made this? Let us know how it went in the comments below!
Yields:
4
– 6
servings
Prep Time:
0
hours
15
mins
Total Time:
1
hour
30
mins
1
(2-lb.) boneless lamb shoulder roast, tied with butcher’s twine
4
cloves garlic, minced
1
tbsp.
freshly chopped rosemary
2
tsp.
fresh thyme leaves
3
tbsp.
extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
2
lb.
baby potatoes, halved if large
- Preheat oven to 450º and place oven rack in lower third of oven. In a small bowl, mix together garlic, rosemary, thyme, and 1 tablespoon oil and season generously with salt and pepper. Rub all over lamb.
- In a 9″-x-13″ baking dish, toss potatoes with remaining oil and season with more salt and pepper. Place lamb on top of potatoes and roast until internal temperature reaches 145º, about 1 hour.
- Let rest 15 minutes, remove twine, then slice roast and serve.
Ethan Calabrese
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