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.
YIELDS:4 – 6 SERVINGS
PREP TIME:0 HOURS 15 MINS
TOTAL TIME:1 HOUR 30 MINS
INGREDIENTS
- 1 (2lb) 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 lbs baby potatoes, or half/large
DIRECTIONS
- 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.
A Bold Red Wine would a nice Match:
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