Traditional Lamb Shoulder Roast
A flavorful lamb shoulder roast, seasoned with garlic and rosemary, is roasted alongside potatoes and onions to create a satisfying main course.
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Instructions
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Preheat the oven to 350 F with a rack in the center.
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Toss 6 medium white potatoes (1-inch slices), 2 medium sweet potatoes (1-inch slices), and 2 medium white onions (halved) with 2 tablespoons olive oil and 1 teaspoon fine salt in a roasting pan, spreading them into an even layer.
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Place a 5-pound bone-in lamb shoulder on top of the vegetables, rub it with 2 tablespoons olive oil, and sprinkle with the remaining 1 1/2 teaspoons fine salt.
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Make small incisions, about 1 inch deep and 1 to 1 1/2 inches apart, over the lamb's surface.
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Insert 6 slivered garlic cloves and 6 (1 1/2-inch) fresh rosemary sprigs deep into the incisions.
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Roast for 1 3/4 to 2 hours, or until the lamb is fork-tender.
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Remove the lamb from the oven, transfer it to a serving platter, cover with foil, and let rest for 10 minutes.
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Serve the lamb with the roasted potatoes and onions, accompanied by mint sauce.