Sometimes, in life, all we need is a huge, fatty, pre-historic looking hunk of protein. And when that happens to me, not just any meat will do. I need the meatiest, most succulent, incredibly tender and packed with flavor protein ever. That can only mean one thing…
Not just any lamb, but a whole roasted lamb shoulder. It is so good that truthfully if you just stuck into your oven for a few hours with out any spices or seasoning it would still taste good. But, if you want to up your lamb game this is the way to go.
I have no idea how this idea popped into my head. I was racking my brain trying to come up with all sorts of ways to cook my lamb. My first thought was to put it in a huge roasting tin on top of the potatoes.
Oh, sorry. Let me back up a minute. We need to talk about the potatoes.
Lamb has tons of fat. When you cook the fat it melts. So, you could either let all the fat sit in the bottom of the pan, or you can use that fat to flavor something else. Therefore, potatoes.
Ok, back to the lamb.
I could have just plopped it on the potatoes and let it cook like that, but then what about the bottom of the lamb shoulder. I wanted 360 degrees of lamb crispiness with a completely tender inside. Then it hit me. Why not use my actual oven rack as a way to cook my lamb. This way I can allow the heat to reach the entire lamb evenly, and I can catch all those amazing fat drippings! Then I though, wait!!!! Why catch the drippings in an empty pan when my potatoes can soak up all the salty, earthy, fatty goodness! So, that is exactly what I did.
And it was AMAZZZZZZZZING!!!!!
It was sooo good! The outside of the lamb was seasoned incredibly and was irresistibly crispy. The inside was oh so tender that we were actually pulling the meat of the bone with our fingers. And the potatoes. Oh. Those potatoes. Crispy, crunchy, salty, soft on the inside, and completely addicting.
I went with very traditional lamb seasonings. I have to say, I was a bit nervous about the rosemary, because I often find it very overpowering but it worked so well here. The lemon zest, although not traditional, balanced the rosemary and the earthiness of the lamb so well. It really all came together to make a show stopping main course.
With the winter rapidly approaching, we’re all going to need a meatfest pick-me-up every now again to help keep us cozy and warm!
For the full and printable Roasted Lamb Shoulder recipe, click here