roast lamb shoulder

For an impressive holiday spread, start with this Roast Lamb from Delish.com. 

Roast Lamb

lamb

garlic,

tbsp. rosemary

thyme leaves

extra-virgin olive oil, divided

Kosher salt

black pepper

lb. baby potatoes,

Just on special occasions like Christmas.

I did this on the grill using indirect heat method, about 2 1/2 hours. Additional Ingredients used and apple wood chips for some smokey flavor.

I bought mine from Costco. Weighed about 4lbs so I made two roasts out of it because some of us like it more well done vs more rare. Places at lower third of the oven, it took an hour and fifteen minutes to get internal temp to 145℉. Rested twenty minutes. Really easy recipe to follow

Made this and it looked just as the picture shows!  This was my 1st time cooking lamb. The cut I used was a 2.37 pound shoulder roast.  I was very lucky to buy from a local farmer, which it had been recently butchered. (Sept) 
I did use more rosemary and minced garlic then the recipe called for and stuffed it in any cavity I could find as well as the exterior. Then sprigs of rosemary under and around the roast on top of the potatoes.  I’ll agree it’s VERY important not to over COOK, watch your internal temperature carefully. You may be disappointed otherwise. I’ll look forward to using this recipe again.
Used a stainless steel roaster on the lower third rack of the oven.

I followed this recipe using a 2.5lb bone-in lamb roast in a 9x13 Pyrex dish and it was absolute perfection. Just slightly pink and SO tender and juicy. I did baby potatoes and they also turned out perfect. I loved how quick, easy and hands-off it was — I have a toddler and a newborn and it was still easy for me to pull off, and fewer dishes since the potatoes cook with the roast! 
A couple of things to note if you have trouble:
1) Lamb is typically best as far as flavor, tenderness and moistness if served medium rare. That is what the recipe has you cook it to. If you like it more well-done it will take longer and will be more dry. 
2) If you use a bone-in roast, make sure your meat thermometer isn’t touching a bone when you check the temperature — it may give you a higher reading, resulting in an undercooked roast. I almost made that mistake so I thought I’d throw it out there!

This recipe is awesome. I used a 5 lb boneless leg of lamb and it was done in about a 1 <span data-text-size="small">1/2 </span>hours. The potatoes were very flavorful.

I had a 3.5# boneless shoulder roast of lamb. I was a bit apprehensive about cooking at such a high heat for only 1 hour. 
    I added softened butter to the herb mixture and rubbed both inside and out. Then I tied securely and roasted over the baby red potatoes for 1 hour. I pulled the roast out to rest and covered with tin foil for 20 minutes.
     The potatoes were not quite done, so I placed them in the microwave for 5 minutes. Served with baked zucchini sticks.
     This was an easy, no fuss meal and I will definitely cook this again.

This is delicious. Especially the dark crusty stuff on the bottom of the potatoes!

This. Was. Incredible. I have never made lamb before so I was soooo nervous but it turned out absolutely perfect. I’ve made plenty of beef and venison roasts and this turn out more tender, juicy and flavorful than any roast I’ve ever made! The flavor was perfect and the potatoes were delicious as well! My lamb was bone-in but I followed the instructions and just monitored the temperature. 10/10 recommend this recipe!!

For just a dinner for two, I went with a lamb loin.  The downside (and not the recipes fault) it was very fatty.  I wish now I had trimmed most of it off, but lesson learned.  The upside was that it tasted good, not your knock your socks off delicious, but good.  With the leftovers I made a lamb casserole and that was really good.  It's my first experience in cooking lamb and was glad for this easy recipe to get me to try more lamb recipes in the future.  Thanks for posting this recipe.

used this recipe last night.  the roast turned out perfectly.  thank you

Followed your roasting instructions but did my own spices. The roast was at 145 at one hour and 14 minutes :))! Impressive. I covered it with foil after I took it out and let it sit for 15-20 minutes. When I first took it out of the oven, I saw a bit of pink juice coming out of it but after it sat, there was no pink inside and the meat was juicy and flavorful. Mine was from Costco, not sure about the weight. Excellent recipe. Thank you. Will make again. P.S. I only did lamb, no potatoes.

It took way longer than 1.5 hours to fully cook this roast. I had to transfer it to a different pan and continue cooking. The veggies nearly burned but ultimately were okay. I paired this dish with cooked spinach. Thanks for sharing. I will attempt this recipe again.

Yes I would love to see every step of the way...

https://streaming.hearstdigitalstudios.com/9733b709-8336-4569-a3de-3f960ac73bda/video_rover_16x9_1080p_hd_1555622179_68833.mp4

A beautiful roast worthy of your Easter dinner.

This Garlicky Roast Will Change The Way You Think About Lamb

Recipe video above. Lamb shoulder is cheaper, juicier and easier to roast than leg. Infused with rosemary garlic flavours, this is not the sort of roast for carving, just pull the meat off with tongs. Make Crazy Crunchy Roast Potatoes while the lamb is resting!  

Slow Roasted Rosemary Garlic Lamb Shoulder

olive oil

tsp salt

tsp black pepper

onion, quartered ((no need to peel))

garlic (, cut in half horizontally)

garlic (,

rosemary

water

tbsp flour

beef broth ((or 1 cup red wine + 1 cup water))

Salt and pepper

Preheat oven to 240°C/465°F (220°C fan forced).

Rub the lamb with the olive oil, salt and pepper.

Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb. (See photo in post and video

Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!)

Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.

Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 180°C/350°F (160°C fan).

Slow roast, covered: Roast, covered with the foil, for 3 hours. (Note 1 for different sizes).

Brown it, uncovered: Remove foil, check to ensure there&#039;s still liquid in the pan. If not, add 3/4 cup water (otherwise onion/garlic will burn). Turn up the oven to 220°C/425°F and roast for a further 20 to 30 minutes, until the skin is browned and crisp.

Check if ready: By now, you should be able to part the meat with two forks - if not, just cover and return to oven at 180°C/350°F (160°C fan) until you can do so.

Rest: Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes, up to a couple of hours (after this, you may want to reheat).

Serve with gravy (below). If you want to go all out, make Duck Fat Potatoes or Super Crispy Roasted Potatoes!

Tilt the pan and use a spoon to remove all but around 2 tbsp of fat (try to avoid scooping out any juices).

Place the roasting pan on the stove over medium high heat. Add the flour and stir to mix in with the fat. Cook for 30 seconds.&nbsp;

Add the stock gradually and stir to combine. Use a potato masher to mash the onion and garlic, making sure that all the garlic squeezes out of the skin.&nbsp;

Allow it to simmer for 1 to 2 minutes until it is just before your desired consistency (it will thicken a bit as it cools), then remove from the stove. Season to taste with salt and pepper, strain into bowl being sure to squeeze all juices out of garlic etc, then transfer into gravy jug.

Gravy

This lamb roast shoulder is the juiciest and easiest lamb recipe you will ever make. It&#039;s seasoned with robust spices, rosemary, and thyme. This is my fool-proof method to make roast successfully and without any marinating time.

Lamb Shoulder Roast in the Oven

lbs boneless lamb shoulder

tbsp Olive oil

Salt

Pepper

tbsp Sweet smoked paprika

Coriander powder

Cumin powder

tbsp Garlic (grated)

tbsp Ginger (grated (optional))

Water

Broth (or wine)

Flour

tbsp Butter ((optional for a richer flavor))

Preheat the oven at 190°C / 375°F Gas Mark 5 for at least 20 minutes.

Marinade - In a bowl, combine the spices (paprika, cumin, coriander) along with salt, pepper, garlic, and ginger.  Set aside.Pro tip - The spice rub is not wet but almost dry and that is what we want. This way it will stick to the lamb all through the cooking time.

Lamb - Trim excess fat off the lamb and pat dry on all sides.Pro tip - If the lamb is wet the marinade will slide off the meat as soon as it starts cooking. So, if the meat was frozen, ensure that it is thawed at least an hour before marinating.

Generously rub the spice marinade all over the lamb making sure to rub the sides as well. Pro tip - You can leave this lamb to marinate in the fridge for up to 12 hours or on the counter for an hour. But, it is not necessary.

Place the lamb in a roasting pan on the roasting rack. Generously brush with the olive oil.Pro tip - If using a thermometer, like me, add it in the center in the thickest part of the meat.

Add one cup of water to the roasting pan to prevent the fat drippings from the lamb from smoking in the oven. Pro tip - If you find the water has evaporated and the fat is smoking, feel free to add another cup of water during the roasting time.

Roast for about 70 to 80 minutes or until the desired doneness. Mine took about 70 minutes.- Medium rare - between 130 F to 135 F, approximately 20 minutes per pound  - Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound - Medium well - between 145 F to 150 F, approximately 25 minutes per pound.- Well Done is between 155 to 165 F, or approximately 30 minutes per pound.

When it reaches desired doneness, remove it from the oven. Move the lamb to a serving platter and cover with aluminum foil. Let it rest for at least 20 minutes to help the juices settle.

Lamb roast

Place the roasting rack on medium-low heat with 1/2 cup water. Add the broth and use a flat spatula to deglaze the pan scraping as much as you can, but avoid the burnt parts.

Then, add the flour and stir well bringing it to a boil on medium-high heat. Continue to cook until it thickens. If necessary add a few tablespoons of water or broth as necessary.

Then, pour into a sauceboat to serve with the lamb over mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, potato wedges and side salad like avocado, tomato, beet

https://www.youtube.com/watch?v=tvnI6ny0E28

This lamb roast shoulder is the juiciest and easiest lamb recipe you will ever make. It's seasoned with robust spices, rosemary, and thyme. This is my fool-proof method to make roast successfully and without any marinating time
Get the full recipe with progress pictures here - https://veenaazmanov.com/lamb-roast-shoulder-boneless/

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Top 3 roast lamb shoulder recipes from across the web

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Slow Roasted Rosemary Garlic Lamb S...

Lamb Shoulder Roast in the Oven

Top 3 roast lamb shoulder recipes from across the web

The most viewed roast lamb shoulder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Roast Lamb

Slow Roasted Rosemary Garlic Lamb S...

Lamb Shoulder Roast in the Oven

The most viewed roast lamb shoulder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine