Roasted Lamb Shoulder with Crispy Potatoes



Roasted Lamb Shoulder with Crispy Potatoes
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  1. 8-10 potatoes, peeled, cut into 2 inch cubes
  2. 1 tbsp salt
  3. 1 whole lamb shoulder
  4. 4 cloves garlic, peeled
  5. zest of 1 lemon
  6. 3 sprigs of fresh rosemary, stems removed
  7. 1 tsp kosher salt
  8. 1 tsp freshly cracked black pepper
  9. 1/4 cup olive oil
  1. preheat oven 200c (400f)
  2. place one rack on the lowest possible level and another rack in the middle
  3. While oven is preheating, place cubed potatoes in a large pot
  4. Add water and salt
  5. Bring to a boil and allow potatoes to simmer for only 5 minutes
  6. (You don't want them cooked through, only par-boiled)
  7. Strain water, and return potatoes to hot pan to allow them to slightly dry off
  8. Pour potatoes onto a lightly greased parchment lined baking sheet
  9. Set aside to prepare lamb
  10. Using a very sharp knife, score the fat on the top of the lamb shoulder in a cross hatched pattern
  11. In a mortar and pestle combine the garlic, lemon zest, salt and pepper.
  12. Crush them until they form a "chunky" paste
  13. Add in rosemary and crush a little bit longer to the rosemary has slightly softened
  14. Drizzle olive oil all over the lamb
  15. Massage garlic and rosemary paste all over the lamb shoulder being careful to get it into every nook and cranny
  16. Place sheet pan of potatoes on the lowest level of the oven
  17. Take the seasoned lamb shoulder and place directly on the middle rack of your oven.
  18. There is no need to put it in a tin or on a pan.
  19. All the lamb drippings will fall directly into the potatoes to season them
  20. Bake for 1 & 1/2 to 2 hours depending on how well done you like your meat!
  21. Serve hot and enjoy!
  1. This is truly the best way I have ever cooked lamb! It gives it that super crispy outside but soft and tender inside that we love about lamb!
Peas, Love & Carrots