Mediterranean Roast Lamb Shoulder with Lemony Potatoes Recipe
- Servings: 4-6
- Prep Time: 20 minutes
- Cook Time: 4 hours
Inspired by a traditional lamb souvlaki, feedfeed developed this Mediterranean lamb recipe. The grass-fed lamb shoulder is coated in lemon and oregano and roasted to tender perfection alongside crispy, lemony potatoes, resulting in a flavorful meal for the entire family.
Tip: Ask your butcher to trim the excess fat and truss the lamb shoulder. This will help the meat retain its shape while roasting.
Ingredients:
For the Lamb:
- 1 3 lb. New Zealand grass-fed boneless lamb shoulder (Tip: Look for the Taste Pure Nature Logo)
- Kosher salt
- Freshly ground black pepper
For the Puree:
- 1 small yellow onion, cut into chunks
- 6 garlic cloves, peeled and halved
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 2 tablespoons dried oregano
- 2 teaspoons dried mint
For the Potatoes:
- 2 1/2 lb. baby potatoes
- 1/2 cup chicken stock
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- Kosher salt
To Serve (Optional):
- Yogurt
- Lemon wedges
- Fresh mint
Directions:
- 1. Remove lamb from the fridge and allow it to come to room temperature for 30-60 minutes. Once the lamb is at room temperature, preheat the oven to 300° F.
For the Puree:
- 2. In a food processor, puree together onions, garlic, lemon juice, olive oil, oregano and mint. Once finely pureed, remove from the food processor, spoon into a small bowl and reserve.
For the Lamb & Potatoes:
- 3. Add the potatoes to the bottom of a roasting pan. Top with lemon juice, olive oil and chicken stock. Season with salt.
- 4. Add the lamb on top of the potatoes and rub the puree mixture all over the lamb. Season with salt and pepper.
- 5. Cover the roasting pan tightly with foil and roast 3 to 3 1/2 hours, or until the lamb is fork tender. Unwrap the roasting pan every hour to baste the lamb and potatoes with the pan juices.
- 6. Once the meat is fork tender, remove the foil from the roasting pan and increase the oven temperature to 450° F. Cook uncovered 20-25 minutes, or until the outside of the lamb is a deep golden brown. Remove the lamb from the oven and let it rest for 15 minutes.
To Serve:
- 7. Remove the lamb from the roasting tray. Snip the butcher’s twine and shred the lamb with two forks.
- 8. Serve over potatoes and top with pan drippings, yogurt, fresh mint and additional lemon wedges, if desired.