Slow Roasted Greek Lamb Shoulder with Roasting Pan Potatoes

Name: Slow Roasted Greek Lamb Shoulder with Roasting Pan Potatoes
Prep time: 15 min
Total time: 15 min
Yield: 6-8
Ingredients: 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; 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 the cook; Provisions Large Nonstick Roaster; OvenBond Half Sheet Pan

Slow Roasted Greek Lamb Shoulder with Roasting Pan Potatoes

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

6-8

Prep Time

15 minutes

If you want a hands-off dinner that tastes like it came straight from a Greek yiayia's kitchen, this is it. The Greek lamb shoulder comes out meltingly tender while the potatoes soak up all those incredible pan juices.

This recipe feels like something you'd proudly serve to friends, yet it is simple enough for any weekend cook. Everything roasts together in one pan, so you get a full meal with very little effort.

Ingredients

Lamb

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

For the Potatoes and Pan

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 the cook

Directions

Preheat the oven to 300 F.
Pat the lamb dry. Make small cuts all over the surface and tuck in the garlic slices.
In a small bowl, mix the oregano, rosemary, thyme, lemon zest, lemon juice, paprika, salt, pepper and olive oil into a paste. Rub the mixture all over the lamb.
Place the potatoes, onion, carrots, celery, bay leaf and lemon wedges in a large roasting pan. Season lightly with salt and pepper.
Pour the stock or wine into the pan.
Set the lamb directly on top of the vegetables.
Cover the pan tightly with foil.
Roast for 3 to 3 ½ hours, basting once or twice.
If the pan looks dry at the halfway point, add a splash of stock around the edges.
Increase the oven temperature to 425 F, remove the foil and roast uncovered for about 20 minutes until the lamb is browned and the potatoes are crisp.

To Finish

Let the lamb rest for 20 minutes before carving. Use a sharp knife to slice the lamb against the grain for the most tender pieces.
Strain any juices from the pan into a small pot, reduce briefly and brighten with a squeeze of lemon. Spoon the sauce over the lamb and potatoes when serving.

Serving Suggestions

Serve with a Greek salad, crusty bread or roasted seasonal vegetables. Spoon the lemony pan sauce over everything.
Leftovers make amazing sandwiches or pita wraps with tzatziki.