Roasted Lamb Shoulder Vegetables (Printable)

Tender lamb shoulder paired with slow-roasted root vegetables and aromatic herbs in one dish.

# What You'll Need:

→ Lamb

01 - One bone-in lamb shoulder, 5.5 to 6.6 pounds
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 pounds baby potatoes, halved
12 - 2 tablespoons olive oil
13 - Salt and freshly ground black pepper, to taste

→ Additional

14 - 1 cup dry white wine or chicken stock
15 - 1 lemon, zested and juiced

# How-To Steps:

01 - Preheat the oven to 340°F.
02 - Pat the lamb shoulder dry and rub thoroughly with olive oil, salt, pepper, minced garlic, chopped rosemary, and thyme.
03 - Place the seasoned lamb in a large roasting pan. Arrange carrots, parsnips, onions, and potatoes evenly around the lamb. Drizzle the vegetables with olive oil and season with salt and pepper.
04 - Pour white wine or chicken stock into the roasting pan. Sprinkle the lemon zest and juice over the lamb and vegetables.
05 - Cover the pan tightly with aluminum foil and roast in the preheated oven for 2 hours.
06 - Remove the foil, baste the lamb and vegetables with pan juices, then continue roasting uncovered for an additional 30 minutes or until the lamb is browned and vegetables are tender.
07 - Remove from oven and allow the lamb to rest loosely covered for 15 minutes before carving. Serve alongside the roasted vegetables and pan juices.

# Expert Suggestions:

01 -
  • The lamb becomes so tender it almost falls apart, while the vegetables soak up all those savory pan juices like little flavor sponges.
  • It's the kind of dish that makes your kitchen smell incredible and actually looks like you spent hours fussing, even though most of it just roasts on its own.
  • You can prep everything in twenty minutes and then have hours free while the oven does the heavy lifting.
02 -
  • Don't skip the resting step, no matter how hungry everyone is—it's the difference between juicy lamb and dry lamb, and those fifteen minutes matter more than you'd think.
  • If your pan doesn't have a tight seal with foil, the vegetables can dry out; use two layers if yours is a bit warped from years of use.
03 -
  • If your lamb shoulder is smaller than 2.5 kg, reduce the cooking time accordingly—start checking at the ninety-minute mark for tenderness rather than sticking rigidly to the timing.
  • Basting halfway through isn't just for flavor; it keeps the top from drying out and helps everything roast evenly.

Go Back