Roasted Lamb Shoulder Veggies (Printable)

Slow-cooked lamb shoulder with aromatic herbs and tender root vegetables for a hearty main dish.

# What You Need:

→ Lamb

01 - 1 bone-in lamb shoulder (5.5–6.6 lbs)
02 - 2 tablespoons olive oil
03 - 1 tablespoon sea salt
04 - 1 teaspoon freshly ground black pepper
05 - 4 garlic cloves, minced
06 - 2 tablespoons fresh rosemary, chopped
07 - 1 tablespoon fresh thyme, chopped

→ Vegetables

08 - 4 large carrots, peeled and cut into chunks
09 - 3 parsnips, peeled and cut into chunks
10 - 2 large red onions, cut into wedges
11 - 1.75 lbs baby potatoes, halved
12 - 2 tablespoons olive oil
13 - Salt and pepper, to taste

→ Additional

14 - 1 cup dry white wine or chicken stock
15 - 1 lemon, zested and juiced

# Steps:

01 - Set oven temperature to 340°F.
02 - Pat lamb shoulder dry and rub with olive oil, salt, pepper, minced garlic, rosemary, and thyme.
03 - Place lamb in a large roasting pan. Distribute carrots, parsnips, onions, and potatoes around lamb. Drizzle vegetables with olive oil and season with salt and pepper.
04 - Pour white wine or chicken stock into pan. Sprinkle lemon zest and juice evenly over lamb and vegetables.
05 - Cover pan tightly with foil and roast for 2 hours.
06 - Remove foil, baste lamb and vegetables with pan juices, and return to oven uncovered. Roast for 30 minutes until lamb is deeply browned and vegetables are tender.
07 - Remove from oven and let rest loosely covered for 15 minutes before carving. Serve lamb with roasted vegetables and pan juices.

# Expert Hints:

01 -
  • One pan holds everything, so cleanup becomes almost as easy as eating.
  • The house smells so good while it roasts that your guests arrive half-convinced you've been cooking all day.
  • Leftover lamb shreds into salads, sandwiches, and midnight snacks better than almost any other roast.
02 -
  • Don't skip the resting period; I learned this the hard way by carving too early and watching all the juices disappear.
  • If your vegetables aren't tender after 2 hours, it means they were cut too large—size consistency is everything here.
  • The foil-covered first roast is what makes this medium-rare and tender; skipping it leaves you with dry meat no matter what you do.
03 -
  • Marinating the lamb overnight with garlic, rosemary, and oil deepens the flavor so much it's almost worth the planning ahead.
  • If your pan juices look thin, pour them into a saucepan after serving and let them reduce by half over medium heat for a silkier sauce.

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