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