A lamb shoulder can be roasted just as easily as a chicken, if not easier. In all seriousness, all you need to do is rub your roast with a mixture of fresh herbs, garlic, and olive oil, then bake it for about an hour. If you roast the meat on top of a bed of potatoes, you get extra points. And why should you not?
Why are we using twine? What’s the best way to do it?
It might sound difficult to tie a roast. It isn’t. So that it cooks evenly, you want the lamb shoulder to be of a uniform shape and size (at least as much as possible). Start by holding the short end of the lamb’s shoulder closest to you. Twist the twine 90 degrees so that it is now running perpendicular to the length of twine you just wrapped around the entire object. Keep the twine parallel to the first length of twine you wrapped around the lamb as you continue to wrap it around it. Work your way down the length of the lamb. Tie it off when you get to the bottom and trim the excess twine. Check out the picture below the recipe if you’re having trouble visualizing, but don’t worry if you can’t get your twine to look exactly like that. You won’t have any problems as long as your roast is held together in a relatively neat bundle of even thickness.
What additional herbs can I use to flavor this lamb?
We adore the combination of rosemary, garlic, and thyme. However, you could also try chopped oregano, mint, or basil for variety. You could even add some spices, like ground coriander or chili flakes.
Is it necessary for me to rest the lamb before serving it?
Yes. The amount of time your lamb rests makes a big difference in how juicy and delicious it is. Why? All of the meat’s juices begin to flow when the lamb is cooked. You must allow the juices to settle after taking the lamb out of the oven. Those juices will spill onto your cutting board if you cut into the roast too quickly, leaving you with a dry piece of meat. Except if you prefer dry meat.
I can serve the lamb with what?
Because you already have enough meat and carbohydrates, all you really need are some vegetables. Try these delicious honey-glazed carrots or some roasted asparagus.
Who made it? Please share your thoughts in the section below!
- 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
- Step 1Preheat oven to 450º and place oven rack in lower third of oven. In a small bowl, mix together garlic, rosemary, thyme, and 1 tablespoon oil and season generously with salt and pepper. Rub all over lamb.
- Step 2In a 9″-x-13″ baking dish, toss potatoes with remaining oil and season with more salt and pepper. Place lamb on top of potatoes and roast until internal temperature reaches 145º, about 1 hour.
- Step 3Let rest 15 minutes, remove twine, then slice roast and serve.