Roasting lamb is just as easy, if not easier, than roasting a chicken. Seriously, all you need to do is rub lamb shoulder with a mixture of fresh herbs, garlic, and olive oil and throw it in the oven for an hour or so. Bonus points if you roast the meat on top of a bed of potatoes. (And why wouldn't you?)
What should you serve with this? Since you already have your meat and carbs covered, all you really need is a veggie side. We suggest roasted asparagus or honey-glazed carrots.
Yields: 4-6 servings
Prep Time: 15 mins
Total Time: 1 hour 30 mins
900 g boneless lamb shoulder roast, tied with butcher's twine
4 cloves garlic, crushed
1 tbsp. freshly chopped rosemary
2 tsp. fresh thyme leaves
3 tbsp. extra-virgin olive oil, divided
Freshly ground black pepper
900 g baby potatoes, halved if large
Preheat oven to 240ºC (220ºC fan) 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.
In a 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 145ºC, about 1 hour.