Shared by Micaela Pavoncello
Shared by Micaela Pavoncello
Italian Roasted Lamb Shoulder With Potatoes
Yield: 6-8 servings
Italian Roasted Lamb Shoulder With Potatoes
Yield: 6-8 servingsFamily Journey
Rome, Italy
This recipe was shared by Micaela Pavoncello. Read more about her family in "A Roman Passover Menu From an Ancient Community" and try her recipes for stracotto (Italian beef braised with tomatoes), riso al uovo (creamy Italian rice), and carciofi alla romana (Roman-style artichokes).
Ingredients
- 4 ½ pounds bone-in lamb shoulder
- ½ cup olive oil, divided
- 5 teaspoons kosher salt, divided
- 3 ½ teaspoons ground black pepper
- 5 fresh rosemary branches
- 2 garlic cloves, unpeeled
- 4-6 medium red potatoes or yukon gold potatoes, peeled and cut into 1 ½ inch pieces
Preparation
Step 1
Preheat the oven to 375 F.
Step 2
Place the lamb onto a roasting pan. Pour ¼ cup olive oil over the lamb and rub the olive oil onto all sides of the meat to coat. Sprinkle the lamb evenly with 4 ½ teaspoons salt and 3 teaspoons black pepper.
Step 3
Add the potatoes into the pan around the lamb. Pour ¼ cup olive oil, ½ teaspoon salt and ½ teaspoon pepper over the potatoes and toss to coat. Place the rosemary branches around the pan making sure some are making contact with the lamb and some are with the potatoes. Add the two garlic cloves to the potatoes.
Step 4
Transfer the baking pan into the oven and roast uncovered for 1 ½ hours until the lamb is cooked through and the potatoes are golden and tender.
Step 5
Serve hot. Micaela likes to serve the lamb whole at the table and to slice and serve at the table.
