Roast Shoulder of Lamb

This recipe works in combination with: Lemon Tart, Watercress Soup. This recipe features in these meal plans: Spring Fever.

Lamb shoulder roasted with garlic, rosemary and thyme. Served with crispy new potatoes and green beans.


  • 1 large lemon, juiced
  • 15g of fresh thyme, leaves picked from stem
  • 12 medium new potatoes (approx 70g each), halved
  • 400g of fine trimmed green beans
  • 1 large lamb shoulder (1.5-1.8kg)
  • 20g of fresh rosemary, leaves picked from stem and coarsley chopped
  • 187ml of white wine
  • 3 tbsp olive oil
  • 2 cloves of garlic, cut into thin slivers
  • 150ml chicken stock, prepared according to the packet instructions
  • Serves: 6
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 160 mins
  • Oven temp: 200c
  • Price per person: £3.08
  • Store cupboard: Typical
  • Calories per serving: 819
  • 5-a-day per serving: 0.8
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Roast Shoulder of Lamb photo

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  1. Preheat the oven. Place the lamb shoulder in a large deep sided roasting tray (make sure it's big enough for the lamb and the potatoes). Using a small, sharp knife, make small incisions in the lamb shoulder and insert the garlic slivers into the incisions.
  2. Mix the rosemary, thyme, olive oil, lemon juice and a generous pinch of salt and pepper in a bowl and rub into the lamb and set aside to marinate for 30 minutes.
  3. Carefully pour 120ml water into the roasting tray - this will help to keep the lamb tender and moist. Tightly cover with tin foil and roast in the oven for 2 1/2 hours, basting every 30 minutes.
  4. After 2 hours, remove the foil from the lamb and arrange the potatoes around the meat. Spoon the cooking juices over the potatoes and continue to roast until the potatoes are crisp and you can easily pull the meat away from the bone with a fork.
  5. Remove the lamb and potatoes from the roasting tray, cover and set aside.
  6. To make a gravy, carefully pour away any fat from the roasting tray, leaving the sticky bits from the cooking. Place the roasting tray over a medium heat, pour in the white wine and scrape the sticky bits from the base of the pan. Simmer for 2-3 minutes, then add the stock and simmer for 4-5 minutes. Strain before serving.
  7. Meanwhile, cook the green beans in lightly salted boiling water for 4 minutes, or until tender. Drain well and season with salt and pepper.
  8. Carve the lamb and serve accompanied by the roasted new potatoes, green beans and gravy.

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