Traditional Lamb Shoulder Roast
March 12, 2024 • 0 comments
Roasted Lamb Shoulder Roast is easy to make and is so tender and juicy. Can make an easy week night meal or an elegant holiday dinner.
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (6 medium cut into 1-inch-thick slices) White Potatoes
- (2 medium cut into 1-inch-thick slices) Sweet Potatoes
- (2 medium, cut in half) White Onions
- (1/4 Cup) Olive Oil
- (2 1/2 teaspoons, divided) Fine Salt
- (4 lbs) Lamb Shoulder Roast Boneless-Whole
- (6 cloves cut into slivers) Garlic
- (6 sprigs cut into 1 1/2-inch lengths) Rosemary Sprigs
Directions
- Position a rack in the center of the oven and pre-heat to 350 F.
- Toss the vegetables with 2 tablespoons olive oil and 1 teaspoon fine salt in a roasting pan and spread out in one even layer in the bottom of the pan.
- Use the point of a sharp knife to make small cuts about 1 inch deep, and 1 to 1 1/2 inches apart over the surface of the lamb.
- Push the garlic slivers and pieces of rosemary sprigs deep into the slits.
- Rub the lamb with the remaining 2 tablespoons olive oil and sprinkle with the remaining 1 1/2 teaspoons of fine salt.
- Place the lamb on top of the vegetables.
- Place the roasting pan on the middle oven rack and roast for 1 3/4 to 2 hours, or until the lamb is fork tender.
- Remove the pan from the oven and transfer the lamb to a serving platter.
- Cover the lamb with foil and let rest for 10 minutes.
- Serve the lamb with the roasted potatoes and onions.
