Garlicky Herby Lamb Shoulder with Roasting Pan Potatoes

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


  1. Place the potatoes in the bottom of the roasting tin, add enough water to cover the bottom, and put the trivet on top.
  2. Put the butter in the bowl, and soften with the spoon.
  3. Add the garlic, fresh herbs, and salt and pepper. Mix well.
  4. Make a long, deep incision in the middle of the lamb shoulder, and stuff the herby butter into it.
  5. Season the bottom of the lamb with Italian seasoning and pepper, and the skin side with salt and pepper.
  6. 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.
  7. 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.
  8. Leave the lamb to rest for 10 minutes before carving.
  9. 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.

6 comments on “Garlicky Herby Lamb Shoulder with Roasting Pan Potatoes

  1. What is the advantage to using the rack? I’ve never elevated my dinner roast like that. I’m curious.

    • Well one of the reasons is we just have always seemed to use one in our family.

      I have cooked roasts without, and I just don’t think the air circulates around the meat well enough, meaning things take longer to cook.

      Now for the sciency bit! When meat directly touches the pan it cooks by the conduction of heat through the metal, as well as convection from the air in the oven. I find that this makes the bottom cook quicker, and can lead it to be overdone or tough. If I have to cook without a trivet I usually turn the meat halfway through cooking.

      It also allows the fat to drain away from the meat and means fatty joints don’t stew in their own juices.

  2. […] and drying out. I couldn’t not use the trivet, especially with a beef joint (see comments on my Garlicky Herby Lamb Shoulder for why I think it’s best to roast on a trivet/rack, but basically it’s so the meat cooks […]

  3. […] Garlicky Herby Lamb Shoulder with Roasting Pan Potatoes […]

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