Rosemary Garlic Lamb Shoulder
Servings 6 -8 people
Ingredients
- 2.2- 2.5 kg Boneless Lamb Shoulder
- 1 kg Baby potatoes
- ¼ cup Olive oil
- 1.5 tablespoon Garlic minced
- 1 teaspoon Paprika
- 3-4 sprigs Rosemary
- 1.5 teaspoon Thyme
- 3/4-1 teaspoons Salt
- ½ teaspoon fresh crushed black pepper
Instructions
- Thaw Lamb and bring it to room temperature before you start baking.
- Preheat the oven to 425 degrees °F.
- Mix olive oil, minced garlic, finely chopped herb, paprika, salt and pepper.
- To distribute the marinade evenly, cut the net and spread the olive oil herb mixture evenly inside the cavity (check video). Tie the lamb again tightly with the kitchen twig. (Ref note 1)
- Spread baby potatoes on a large roasting tray. Season with salt, pepper, and 2 teaspoons of oil. Place a trivet at the center and place the seasoned lamb.
- Place the roasting tray at the center rack, make sure the lamb is positioned at the center of the oven.
- Bake for 12 minutes at @425°F, reduce the temperature to 400°F, and bake until the internal temperature of the thickest part of the meat reaches 130–135°F internal temperature for medium rare. The lamb will cook further while resting and the temperature will reach up to 145°F.
- Once out of the oven, cover the lamb loosely with foil and let it rest for at least 20 minutes.
Notes
- If you don't want to go through the hassle of cutting the twig and tying it again, you can go ahead