330-597-6141

Home > Traditional Lamb Shoulder Roast

Traditional Lamb Shoulder Roast

BY:
Connie Jones
Traditional Lamb Shoulder Roast
Prep Time:
20 minutes
Cook Time :
2 hours
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

  1. Position a rack in the center of the oven and pre-heat to 350 F.
  2. 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.
  3. 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.
  4. Push the garlic slivers and pieces of rosemary sprigs deep into the slits.
  5. Rub the lamb with the remaining 2 tablespoons olive oil and sprinkle with the remaining 1 1/2 teaspoons of fine salt.  
  6. Place the lamb on top of the vegetables.
  7. 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.
  8. Remove the pan from the oven and transfer the lamb to a serving platter.
  9. Cover the lamb with foil and let rest for 10 minutes.
  10. Serve the lamb with the roasted potatoes and onions.