Though the holidays this season are quite different than ones in the past, that does not mean delicious cooking should not go on! I am sure the family I live with will appreciate a delicious roasted lamb shoulder on a cold evening. I really appreciate that roasting a lamb shoulder is just as easy, if not easier, than roasting a chicken. That means this is a tasty recipe with low effort, my fave!
All I did was rub my roast with a mixture of fresh garlic, herbs, and olive oil and then throw it in the oven for about an hour on top of a bed of potatoes. When served with a veggies side like honey-glazed carrots and roasted asparagus, it's heavenly.
The recipe for Roast Lamb is easy to do and makes 4 to 6 servings with a prep time of 15 minutes and a total time of 1 hour and 30 minutes. If anyone is interested in checking out the instructions, please click on the image up above.
The following ingredients were used:
- 1 (2-lb.) boneless lamb shoulder roast, tied with butcher's twine
- 4 cloves garlic, minced
- 1 tbsp. freshly chopped rosemary
- 2 tsp. fresh thyme leaves
- 3 tbsp. extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 2 lb. baby potatoes, halved if large
- Very easy to make
- Serves 4-6
- Roasts potatoes at the same time
- Paired well with a veggie side
- Perfect for the holiday season
I can't wait to cook this recipe again. It's so delicious and filling. This recipe warms you up.