Roasted Lamb Shoulder with Baby Potatoes

Cook temperature 425°F

50–60 min Cook time

Servings 4

Target internal temp 145°F

Ingredients

1 (4 to 5 pound) boneless lamb shoulder 8 cloves garlic, minced 3 Tbsp. fresh rosemary, chopped 2 Tbsp. olive oil 1 Tbsp. kosher salt 1 Tbsp. freshly ground black pepper 1 lemon, zested and juiced 2 large onions, sliced

Chef's Tip

For extra flavor, sear the lamb shoulder in a hot pan before roasting.

Directions

Step 1

In a small bowl, combine garlic, rosemary, olive oil, salt, pepper, and lemon zest. Rub the mixture all over the lamb shoulder, making sure to coat evenly. Cover and refrigerate for at least 2 hours, or overnight for best flavor.

Step 2

Preheat your oven to 325°F (160°C). Place the sliced onions in the bottom of a roasting pan and lay the lamb on top. Roast for 3 to 3.5 hours, until the meat is fork-tender and easily pulls apart.

Step 3

Remove the lamb from the oven and let it rest for 15 minutes. Squeeze fresh lemon juice over the top before serving. Serve with the roasted onions and pan juices.

Made with SUNVIVI Roaster

Make this recipe effortlessly in the SUNVIVI Slow Cooker for tender, fall-apart results every time.

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