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Greek Roasted Lamb Shoulder with Potatoes and Lemon Pan Sauce Recipe

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3.9 from 9 reviews

This Greek Lamb Shoulder with Roasting Pan Potatoes is a flavorful, tender, and aromatic dish perfect for a hearty family meal. The lamb shoulder is rubbed with a fragrant blend of herbs, lemon, and paprika, then slow-roasted on a bed of seasoned potatoes and vegetables until perfectly tender and infused with rich Mediterranean flavors. A final blast in the oven crisps up the potatoes and browns the lamb to perfection, finished with a tangy lemon pan sauce that’s ideal for drizzling.

Ingredients

Lamb and Marinade

  • 1 lamb shoulder (about 5.2 pounds)
  • 4 garlic cloves (sliced)
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh thyme leaves
  • Zest of 1 lemon
  • Juice of half a lemon
  • 1 tablespoon paprika
  • 1 tablespoon kosher salt
  • 1 teaspoon cracked black pepper
  • ¼ cup olive oil

Vegetables and Liquids

  • 2 pounds yellow potatoes (cut into halves or thick wedges)
  • 1 large onion (sliced)
  • 2 carrots (cut into chunks)
  • 2 celery stalks (chopped)
  • 1 bay leaf
  • 1 cup chicken stock or dry white wine
  • 3 or 4 lemon wedges
  • Extra splash of stock for halfway through cooking

Instructions

  1. Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for slow roasting the lamb shoulder.
  2. Prepare the Lamb: Pat the lamb shoulder dry with paper towels. Make small incisions all over the surface of the lamb and tuck sliced garlic cloves into these cuts to infuse flavor during cooking.
  3. Make Herb Rub: In a small bowl, combine the dried oregano, fresh rosemary, fresh thyme, lemon zest, lemon juice, paprika, kosher salt, cracked black pepper, and olive oil. Mix into a smooth paste.
  4. Apply the Rub: Rub this herb and spice mixture evenly all over the lamb shoulder, ensuring it’s well coated for maximum flavor.
  5. Prepare Vegetables: In a large roasting pan, arrange the potatoes, sliced onion, chopped carrots, celery, bay leaf, and lemon wedges. Season lightly with salt and pepper.
  6. Add Liquids: Pour the chicken stock or dry white wine into the pan among the vegetables to create flavorful steam during roasting.
  7. Place Lamb on Vegetables: Position the rubbed lamb shoulder directly on top of the vegetable bed in the roasting pan, allowing the juices to drip down and flavor the vegetables.
  8. Cover with Foil: Cover the roasting pan tightly with aluminum foil to retain moisture and enable slow cooking.
  9. Roast Slowly: Place the pan in the oven and roast for 3 to 3½ hours, basting the lamb once or twice during cooking to keep it moist.
  10. Monitor Moisture: Around the halfway mark, check the pan; if it looks dry, add an extra splash of stock around the edges to maintain moisture and prevent burning.
  11. Increase Oven Temperature: After the slow roasting, increase the oven temperature to 425°F (220°C). Remove the foil and roast the lamb uncovered for about 20 minutes until the meat is browned and the potatoes crisp up beautifully.
  12. Rest and Carve: Remove the lamb from the oven and let it rest for 20 minutes to allow the juices to redistribute. Use a sharp knife to carve the lamb against the grain for maximum tenderness.
  13. Make Pan Sauce: Strain the pan juices into a small pot and simmer briefly to reduce slightly. Brighten the sauce with a squeeze of fresh lemon juice.
  14. Serve: Spoon the lemony pan sauce over the carved lamb and roasted potatoes when serving. Enjoy with a Greek salad, crusty bread, or roasted seasonal vegetables. Leftovers also make delicious sandwiches or pita wraps with tzatziki.

Notes

  • Make sure to slice the garlic thinly and tuck it well into the lamb to infuse maximum flavor without overpowering.
  • Using a combination of fresh and dried herbs provides both aromatic and robust herbal notes to the lamb.
  • Potatoes should be cut into thick wedges or halves for even roasting and to absorb the lamb’s flavors.
  • Slow roasting at low temperature ensures the lamb becomes tender and juicy.
  • Resting the meat before carving is essential to keep it moist and tender.
  • The final high-heat roast crisps the potatoes nicely and develops a beautiful crust on the lamb.
  • Leftovers can easily be repurposed into sandwiches or wraps with tzatziki for a quick meal.

Find it online: https://marthatasty.com/greek-roasted-lamb-shoulder-with-potatoes-and-lemon-pan-sauce-recipe/