Greek Roasted Lamb with Lemoney Potatoes


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Learn How To Make Roasted Lamb Shoulder with Greek, Lemoney Potatoes.

Roasting is an easy one-pan meal with hardly any prep time. Try our family recipe for fall off the bone Lamb Shoulder and Greek, Lemoney Potatoes. This always makes an appearance on our Easter table. Enjoy!

Ingredients:
Large Roasting Potatoes (enough to fill your roasting pan, cut into 1.5 inch pieces)
1 Large Garlic Clove, Chopped
1 Medium Lamb Shoulder (~2 kg / 4.5 lbs)
3 Large Garlic Cloves, Halved
Juice of 1 Lemon
Olive Oil
Salt and Pepper

1. Pre-heat oven to 400F.
2. Peel and chop your potatoes. Soak in cool water to remove starch.
3. Drain your potatoes. Toss with chopped garlic, olive oil, pepper and lots of salt.
4. Place your potatoes in an even layer in your roasting pan.
5. Rinse your lamb shoulder and pat dry with paper towel.
6. Using a sharp knife, carefully pierce sharp holes into your lamb shoulder (be careful with the bones) and stud the meat with garlic halves.
7. Drizzle meat with olive oil and season with salt and pepper.
8. Place lamb on top of potatoes and bake at 400F for 20 minutes – this will sear the outside of the meat.
9. After 20 minutes, cover roast with lid or aluminum foil and continue cooking at 325F.
10. After 2 hours, add the juice of 1 lemon to potatoes. Continue cooking for 15 minutes. (Cooking the potatoes with acid too early will make them tough.)
11. Remove roast from oven and cover with aluminum foil to allow meat to rest for 15 minutes.
12. Enjoy!

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