Roasted Lamb Shoulder Vegetables (Print Version)

Slow-roasted lamb shoulder paired with tender root vegetables and fresh herbs for a flavorful dish.

# Recipe Ingredients:

→ 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

# Directions:

01 - Preheat the oven to 340°F.
02 - Pat the lamb shoulder dry and rub evenly with olive oil, salt, pepper, minced garlic, chopped rosemary, and thyme.
03 - Place the lamb in a large roasting pan. Surround with carrots, parsnips, onions, and halved potatoes. Drizzle vegetables with olive oil and season with salt and pepper.
04 - Pour white wine or chicken stock into the pan. Sprinkle lemon zest and juice over the lamb and vegetables.
05 - Cover the pan tightly with aluminum foil and roast for 2 hours.
06 - Remove foil, baste lamb and vegetables with pan juices, and return uncovered to the oven. Roast for an additional 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 with roasted vegetables and pan juices.

# Expert Advice:

01 -
  • The lamb becomes impossibly tender and juicy with minimal effort, practically falling apart as you slice it.
  • Everything roasts in one pan, which means less cleanup and all the pan juices pooling into something golden you'll want to drizzle over everything.
  • It looks far more restaurant-worthy than the actual hands-on time required.
02 -
  • Don't skip the resting step—I learned this the hard way when I carved too early and watched the juices run everywhere except where they should be, inside the meat.
  • If your oven runs hot, check it at the 90-minute mark; lamb can go from perfect to overdone faster than you'd expect.
  • The pan juices are liquid gold—skim the fat off the top if you want, but keep every drop for drizzling.
03 -
  • Don't be afraid of the meat thermometer—pull the lamb at 60–62°C for medium-rare, and it'll coast up another degree or two while resting.
  • If your pan isn't quite big enough, use a sturdy oven-safe Dutch oven instead; it'll work even better because it holds heat so evenly.

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