Roasted Lamb Shoulder Vegetables (Printable version)
Tender slow-roasted lamb paired with seasoned carrots, parsnips, onions, and potatoes infused with herbs.
# What You'll Need:
→ Lamb
01 - 1 bone-in lamb shoulder (5.5–6.6 lbs)
02 - 2 tablespoons olive oil
03 - 1 tablespoon sea salt
04 - 1 teaspoon freshly ground black pepper
05 - 4 garlic cloves, minced
06 - 2 tablespoons fresh rosemary, chopped
07 - 1 tablespoon fresh thyme, chopped
→ Vegetables
08 - 4 large carrots, peeled and cut into chunks
09 - 3 parsnips, peeled and cut into chunks
10 - 2 large red onions, cut into wedges
11 - 1.76 lbs baby potatoes, halved
12 - 2 tablespoons olive oil
13 - Salt and pepper, to taste
→ Additional
14 - 1 cup dry white wine or chicken stock
15 - 1 lemon, zested and juiced
# Directions:
01 - Set the oven to 340°F.
02 - Pat the lamb shoulder dry and rub all over with olive oil, sea salt, black pepper, minced garlic, rosemary, and thyme.
03 - Place the lamb in a large roasting pan and arrange the carrots, parsnips, red onions, and baby potatoes evenly around it. Drizzle vegetables with olive oil and season with salt and pepper.
04 - Pour the white wine or chicken stock into the pan, then sprinkle lemon zest and drizzle lemon juice over the lamb and vegetables.
05 - Cover the pan tightly with aluminum foil and roast for 2 hours.
06 - Remove foil, baste the lamb and vegetables with pan juices, then roast uncovered for an additional 30 minutes until the exterior is deeply browned and vegetables are tender.
07 - Remove from oven and let rest loosely covered for 15 minutes before carving. Serve alongside the roasted vegetables and pan juices.
# Expert advice:
01 -
- It looks like you've been cooking all day, but the oven does most of the work while you relax.
- One pan means one cleanup, and the vegetables cook right alongside the meat in all those pan juices.
- It's naturally gluten-free and elegant enough for guests, yet comforting enough to eat with your hands.
02 -
- Don't skip the resting period—I learned this the hard way by slicing into a hot roast and watching the juices run all over the cutting board instead of staying in the meat.
- If your vegetables still seem firm after 2 hours, cut them smaller next time; uneven sizes mean uneven cooking and some vegetables will be mushy while others are still firm.
03 -
- Let the lamb come to room temperature for 30 minutes before roasting—cold meat cooks unevenly and takes longer to brown properly.
- Basting halfway through isn't just for show; it keeps the meat moist and helps build that beautiful caramelized exterior that people remember.