Roasted lamb shoulder vegetables (Print Version)
Tender lamb slow-roasted alongside a medley of caramelized root vegetables in Mediterranean style.
# Recipe Ingredients:
→ Lamb
01 - 1 bone-in lamb shoulder, 4.5 lb
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 1 tablespoon fresh rosemary, finely chopped
06 - 1 tablespoon fresh thyme leaves
07 - 4 cloves garlic, minced
08 - 1 lemon, zested and juiced
→ Root Vegetables
09 - 4 medium carrots, peeled and cut into large chunks
10 - 3 parsnips, peeled and cut into large chunks
11 - 2 large potatoes, peeled and cut into large chunks
12 - 1 large red onion, cut into wedges
13 - 2 tablespoons olive oil
14 - 1 teaspoon kosher salt
15 - ½ teaspoon black pepper
→ For Roasting
16 - 1 cup dry white wine or low-sodium chicken broth
# Directions:
01 - Set the oven to 325°F.
02 - Dry the lamb shoulder with paper towels. Combine olive oil, kosher salt, black pepper, rosemary, thyme, minced garlic, lemon zest, and juice. Rub evenly over the lamb.
03 - Place the lamb fat side up in a large roasting pan or Dutch oven.
04 - Position carrots, parsnips, potatoes, and red onion around the lamb. Drizzle with olive oil, sprinkle salt and pepper, and gently toss to coat.
05 - Pour white wine or chicken broth into the pan, avoiding contact with the lamb rub to preserve flavor.
06 - Cover tightly with foil or lid and roast for 2.5 hours.
07 - Remove cover, baste lamb and vegetables with pan juices, increase oven temperature to 400°F, and roast uncovered for 30 to 40 minutes until golden and caramelized.
08 - Rest the lamb loosely covered for 15 minutes before slicing. Serve alongside the roasted vegetables and pan juices.
# Expert Advice:
01 -
- This roast is like a secret handshake between tender meat and sweet root vegetables, making every bite feel special.
- It’s a perfect meal when you want something impressive yet uncomplicated, the kind of dish you look forward to coming home to.
02 -
- Always pat your lamb dry before seasoning; it helps the rub stick and makes for better browning.
- Letting the lamb rest after roasting is a game changer for juicy slices that don’t dry out.
03 -
- Marinate the lamb rub overnight if you can—flavors deepen beautifully.
- Use fresh herbs and lemon zest for brightness that makes the dish pop every time.