Sheet-Pan Roasted Lamb Shoulder

Ingredients

• 2.5 lb lamb shoulder, boneless
• 6 whole garlic cloves
• 3 tablespoon fresh rosemary and thyme sprigs (combined)
• 1 whole lemon (zested and juiced)
• 3 tablespoon olive oil
• 1 to taste salt and pepper

Instructions

1. 1

   Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

2. 2

   Place the lamb shoulder on a cutting board. Pat the surface dry with paper towels to help it brown evenly.

3. 3

   Crush each garlic clove by placing it flat on the cutting board, resting the flat side of a large knife on top, and pressing down firmly with the heel of your hand until the clove splits open.

4. 4

   Rub the entire surface of the lamb with 3 tablespoons of olive oil, coating all sides evenly.

5. 5

   Sprinkle salt and pepper generously over the lamb, then rub it in with your fingers so it sticks to the oil.

6. 6

   Place the lamb on a rimmed sheet pan. Scatter the crushed garlic cloves, rosemary sprigs, and thyme sprigs around the lamb on the pan.

7. 7

   Place the sheet pan in the preheated 425°F oven and roast uncovered for 40–50 minutes, until the thickest part of the meat reaches 130°F on an instant-read thermometer and the surface is deep golden brown.

8. 8

   Remove the sheet pan from the oven using an oven mitt on each hand. The pan and lamb will be very hot.

9. 9

   Sprinkle the lemon zest over the roasted lamb and drizzle the lemon juice over the entire surface and into the pan juices.

10. 10

    Let the lamb rest on the sheet pan for 10 minutes before carving, so the juices redistribute and stay inside the meat rather than running onto the plate.

11. 11

    Cut the lamb into thick slices by holding the meat steady with a carving fork and slicing perpendicular to the grain (across the muscle fibers) with a sharp knife, working from one end to the other.

12. 12

    Spoon the pan juices and roasted garlic cloves over the plated lamb slices.

Tools you’ll need

• rimmed sheet pan (18 × 13 inch)
• instant-read thermometer
• large knife and cutting board
• large chef's knife for carving
• carving fork
• oven mitts
• paper towels

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