It's no secret that Australians and New Zealanders love lamb. They eat it by the rack, in a stew, and as biryani (an Indian lamb and rice dish). But perhaps one of their favorite ways to prepare this tender meat is to roast it. This recipe is very easy, and once you taste its marvelous flavor, you'll likely want to put this into your regular meal rotation, perhaps with some mint sauce on the side, as Australians often do.
The two most common lamb roast cuts are the leg and the shoulder. The shoulder, which is used in this recipe, has more fat than the leg, and therefore requires slower cooking. If you have chosen to use a leg instead of a shoulder, simply cook it for 20, 25, or 30 minutes per pound depending on whether you want rare, medium, or well-done meat.
"This roasted lamb shoulder was easy to make and so tender and juicy. The garlic and rosemary complement the lamb, and the potatoes are tender and infused with flavor. The aromatics studded all over the lamb make every bite delicious." —Jasmine Smith
Ingredients
-
6 medium (about 6 ounces each) white potatoes, cut into 1-inch-thick slices
-
2 medium (10 to 12 ounces each) sweet potatoes, cut into 1-inch-thick slices
-
2 medium white onions, cut in half
-
1/4 cup olive oil, divided
-
2 1/2 teaspoons fine salt, divided
-
1 (5-pound) bone-in lamb shoulder
-
6 cloves garlic, cut into slivers
-
6 sprigs fresh rosemary, cut into 1 1/2-inch lengths
-
Mint sauce, for garnish
Steps to Make It
-
Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.
-
Toss the vegetables with 2 tablespoons olive oil and 1 teaspoon fine salt in a roasting pan and spread out in one even layer.
-
Place the lamb on top of the vegetables, rub the lamb with the remaining 2 tablespoons olive oil, and sprinkle with the remaining 1 1/2 teaspoons fine salt.
-
Use the point of a sharp knife to make small incisions about 1 inch deep, and 1 to 1 1/2 inches apart over the surface of the lamb.
-
Push the garlic slivers and pieces of rosemary sprigs deep into the slits.
-
Place the roasting pan on the middle oven rack and roast for 1 3/4 hours to 2 hours, or until the lamb is fork-tender.
-
Remove from the oven and transfer the lamb to a serving platter.
-
Cover the lamb with foil and let it rest for 10 minutes.
-
Serve the lamb with the roasted potatoes and onions, and mint sauce on the side.
Tips
- Lamb should be cooked until a meat thermometer placed in its thickest part reads 140 F for rare, 160 F for medium, and 170 F for well done.
- Serve with a fresh salad and a light red wine.
How to Store and Freeze Lamb
- As a general rule, lamb can be kept in the refrigerator for up to three days in the freezer, well-wrapped, for up to 3 months.
- Thinly slice the leftover lamb and use it for sandwiches or gyro.
Nutrition Facts (per serving) | |
---|---|
876 | Calories |
29g | Fat |
68g | Carbs |
83g | Protein |
Nutrition Facts | |
---|---|
Servings: 6 | |
Amount per serving | |
Calories | 876 |
% Daily Value* | |
Total Fat 29g | 37% |
Saturated Fat 8g | 42% |
Cholesterol 242mg | 81% |
Sodium 1200mg | 52% |
Total Carbohydrate 68g | 25% |
Dietary Fiber 8g | 28% |
Total Sugars 17g | |
Protein 83g | |
Vitamin C 38mg | 191% |
Calcium 136mg | 10% |
Iron 10mg | 55% |
Potassium 2551mg | 54% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Recipe Tags: