This is a delightful summery recipe for when you want to cook a shoulder of lamb quickly. Perfect for a Sunday roast of small dinner party, it makes the meat really flavoursome, and the cooked herbs provide a lovely garnish to the dish.
This is also a great one pot dish, as the potatoes cook underneath the lamb. You could even add extra vegetables, such as carrots, parsnips, or swede to make a complete meal.
The cooking times I give result in a medium-rare (more medium), if you like your lamb well done just add an extra 10 minutes per lb/450g.
Lamb shoulder – 1.5 kg (suitable for 3-4 people)
Potatoes – 2-3 medium sized per person (peeled and cut into 3 thick slices)
Butter – 2oz/60g (softened)
Garlic – 4 cloves (minced of finely diced)
Fresh mint leaves – 2 tablespoons (chopped)
Fresh Flat leaf parsley – 2 tablespoons (chopped)
Seasoning – Italian seasoning, salt and pepper
Equipment: bowl, spoon, knife, roasting tin with trivet and lid
- Place the potatoes in the bottom of the roasting tin, add enough water to cover the bottom, and put the trivet on top.
- Put the butter in the bowl, and soften with the spoon.
- Add the garlic, fresh herbs, and salt and pepper. Mix well.
- Make a long, deep incision in the middle of the lamb shoulder, and stuff the herby butter into it.
- Season the bottom of the lamb with Italian seasoning and pepper, and the skin side with salt and pepper.
- Place skin-side up on the trivet. Cover with the lid or tin foil and Roast in a preheated (200°C/Fan 180°C/Gas 6) oven for 30 minutes.
- Turn the oven down to 180°C/Fan 160°C/Gas 4 and cook the lamb for another 20 minutes per lb/450g, removing the lid and turning the potatoes over 30 minutes before the end of the cooking time.
- Leave the lamb to rest for 10 minutes before carving.
- While the meat is resting and being carved put the potatoes back in the oven at 200°C/Fan 180°C/Gas 6 to crisp up a bit.