Roasting a lamb shoulder is as simple as roasting a chicken, if not simpler. All you need to do is rub your roast with a mixture of fresh herbs, garlic, and olive oil before placing it in the oven for around an hour. If you roast the meat on top of a bed of potatoes, you'll get all that flavour from the Lamb captured into the spuds!
- 1.2kg Half Lamb Shoulder on the bone from our Easter Collection
- 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 170c / Gas Mark 3/4 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 large baking dish, toss potatoes with remaining oil and season with more salt and pepper.
- Place lamb on in tray roast for 3 hours until tender.
- 1 hour before the Lamb is ready, take the Lamb out and pop the potatoes underneath in the tray. Sit the Lamb back on top and continue to roast.
- Let rest 15 minutes, then slice roast and serve.
image by: ETHAN CALABRESE