Roasting lamb is just as easy, if not easier, than roasting a chicken. Seriously, all you need to do is rub […]
Roasting lamb is just as easy, if not easier, than roasting a chicken.
Seriously, all you need to do is rub lamb shoulder with a mixture of fresh herbs, garlic, and olive oil and throw it in the oven for an hour or so.
Bonus points if you roast the meat on top of a bed of potatoes.
INGREDIENTS
1 (2-lb.) boneless lamb shoulder roast, tied with butcher’s twine
4 cloves garlic, minced
1 tbsp. freshly chopped rosemary
2 tsp. fresh thyme leaves
3 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
2 lb. baby potatoes, halved if large
DIRECTIONS
- Preheat oven to 450º and place oven rack in lower third of oven. In a small bowl, mix together garlic, rosemary, thyme, and 1 tablespoon oil and season generously with salt and pepper. Rub all over lamb.
- In a 9″-x-13″ baking dish, toss potatoes with remaining oil and season with more salt and pepper. Place lamb on top of potatoes and roast until internal temperature reaches 145º, about 1 hour.
- Let rest 15 minutes, remove twine, then slice roast and serve.
