Lamb Shoulder Roast
A simple, hearty roast of lamb shoulder with carrots, tomatoes, and onions, perfumed with garlic and rosemary. Perfect for a cozy dinner.
- Total time
- 60 min
- Servings
- 4
- Calories
- 550
- Protein
- 45g
Ingredients
- 2 lb lamb shoulder roast
- 4 medium carrots
- 2 medium onions
- 3 medium tomatoes
- 4 cloves garlic
- 2 sprigs fresh rosemary
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- 1
Preheat oven to 350°F. Pat the 2 lb lamb shoulder dry and season all over with 1 tsp salt and black pepper if you like.
- 2
Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high. Sear the lamb until browned on all sides, about 8 minutes total.
- 3
Add 4 sliced carrots, 2 sliced onions, 3 quartered tomatoes, and 4 smashed garlic cloves around the lamb. Tuck in 2 rosemary sprigs.
- 4
Transfer the skillet to the oven. Roast until the lamb is tender and reaches 145°F for medium, about 40 minutes.
- 5
Rest the lamb for 10 minutes, then slice and serve with the roasted vegetables and pan juices.
- 6
If you have them, add a pinch of chilli flakes or a squeeze of lemon before serving.
Tools you’ll need
- large oven-safe skillet
- chef's knife
- cutting board
- tongs
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