Roasted Lamb Shoulder with Baby Potatoes

Cook temperature 425°F

Cook time 50–60 min

Servings 4

Target internal temp 145°F

Ingredients

4 cloves garlic, finely chopped 1 Tbsp. fresh rosemary, chopped 2 tsp. fresh thyme leaves 3 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 1 (2-lb.) boneless lamb shoulder, tied 2 lb. baby potatoes, halved if large

Chef's Tip

Ingredient amounts are for reference only and are based on a 24-Qt capacity. Adjust quantities and cooking liquid as needed based on serving size.

Directions

Preheat

Put the lid on. Set to 425°F. Preheat for 20 minutes.

Season the lamb

Mix garlic, rosemary, thyme, and 1 Tbsp. oil in a small bowl. Add salt and pepper. Rub all over the lamb.

Set up the roaster

Toss potatoes with the remaining 2 Tbsp. oil, salt, and pepper. Spread them in the insert pan. Place the rack on top. Set the lamb on the rack.

Roast

Cover with the lid. Roast at 425°F. At 45 minutes, check the internal temperature. Insert a thermometer into the thickest part. Stop when it reads 145°F. This usually takes 50–60 minutes. Close the lid quickly after each check to keep the heat in.