A boneless lamb shoulder is no humble cut, in my opinion. Done well and with the right flavors seasoned into it, this becomes your star dish at any festive occasion and part of an elaborate dinner spread. The slow-roasted shoulder turns out tender and juicy, while the herby and aromatic seasoning of herbs like rosemary and thyme, along with garlic, packs flavor. I was super excited to see the pinkness of the slices. It came out just as I like it—medium-rare. The roasted lamb has retained its juices and is tender. The outside has a brown crust that is flavored with herbs and garlic, and that bite complements the tender meat underneath. This is a simple recipe that takes an excellent cut like the shoulder, pairs it with a few simple ingredients, and allows the roasting to do its magic. The result in the end is what you will be proud of and entice delights from guests. Lamb has a unique flavor, and along with pork, it is a favorite of ours. My kid just loves to eat anything made with lamb. Some recipes are household traditions, like the Mutton Curry (Stove Top & Slow Cooker) and Slow Cooker Lamb Stew which we have been making for decades. I have shared some of my recent lamb recipes, like the Pan-Seared Lamb Chop Recipe.
Thaw: Frozen lamb needs to be thawed overnight in the refrigerator. Take it out of the refrigerator and let it come to room temperature. Marinate: Mix the ingredients for the marinade, i.e., everything other than lamb and potatoes, in a bowl. Save a little salt, pepper, and 2 teaspoons of oil for the potatoes. Rub and spread the marinade over the surface and also inside the crevices of the cut. Tie the lamb with a kitchen twig. Arrange potatoes: Arrange potatoes on the baking tray. Season them with two teaspoons of olive oil, salt, and pepper. Keep a trivet on the baking tray atop the potatoes, and place the marinated lamb shoulder on it. Roast: Transfer the tray to the oven. Refer to the detailed instructions for temperature in the recipe card. Ideally, you need the temperature at the thickest part to reach 135°F for medium-rare, which I prefer. Rest: Resting the lamb after you take it out is very important. Let it rest for 20 minutes, and then transfer it to the serving table to be sliced and served.
Refrigerate: You can refrigerate this and consume it within 4 days. Wrap the roasted lamb leftovers with foil and shift to an airtight container. Freeze: Wrap them properly with double foil and mark the date on it. Freeze it for up to 4 months, but do note that a bit of flavor gets lost with time, and the sooner you consume it, the better it tastes. Reheat: Reheat it in the oven by bringing the internal temperature to 130°F.
Mashed or baked cauliflower: Baked Cauliflower Au Gratin with its creamy and rich texture, works wonderfully with roasted lamb. Roasted veggies: Roasted veggies like Oven Roasted Carrots With Parmesan, Roasted Lemon Pepper Zucchini, and Pecan Honey Roasted Carrot add not just color but a lot of flavor and nutrition to the meal. Salads: You can pair a variety of rich, creamy, lemony, or light salads to go with roasted lamb. Pick one of these: Greek Tortellini Pasta Salad, Pesto Pasta Salad, Creamy Carrot Salad, or Apple Kale Salad With Apple Cider Vinaigrette.
Lamb Recipes
More festive main course recipes
Garlic Butter Roasted Turkey Breast Lemon & Thyme Roast Chicken Pork Chops In Creamy Mushroom Sauce Skillet Pork Chops With Sour Cream Butter Garlic Baked Pork Tenderloin Baked BBQ Pork Tenderloin
