- (2-3 pounds) Lamb Shoulder Roast
- (4 medium) Potatoes
- (2-3 cloves) Garlic
- (2 Tbsp) Olive Oil
- (2 tsp) Rosemary
- (2 tsp) Thyme
Thaw the shoulder roast a 2-3 days ahead of time in the refrigerator. Be sure it is fully thawed before roasting to ensure an even cook!
1. Preheat the oven to 450 degrees.
2. Dice potatoes into medium chunks. You can chop a few carrots, as well, if you like. You can also substitute sweet potatoes for potatoes. We did!
3.Rub olive oil around the roast, then modestly salt all around.
4.Press/mince garlic and rub around the roast.
5.Add rosemary and thyme one at a time to the roast, rubbing all over.
6.Set roast in roasting pan with vegetables and place in preheated oven.
7.Roast for just over an hour, or until the internal temperature reaches 140 degrees.
8.Cut against the grain and enjoy! This roast does contain a bone, so simply cut around it. :)