Roasted Lamb Shoulder With Potatoes and Salad

  • Difficulty: Medium
  • one hour and 30 minutes
  • 2 servings

If you’re searching for a nutritious meat, lamb is your answer, being loaded with protein, vitamins, and minerals. To make a feast from your lamb meat, marinate it with a flavorful mixture made from rosemary, oregano, cinnamon, garlic and a lot of lemon juice. Roast the lamb in parchment paper to keep all the juices in. Serve it with the classic salad and potatoes.

Ingredients Needed for Roasted Lamb Shoulder With Potatoes and Salad

3 garlic cloves
1 teaspoon lime zest
1 teaspoon fresh oregano leaves, chopped
1 teaspoon cinnamon
salt
pepper
2 rosemary sprigs, chopped
2 teaspoons of vegetable oil
1 pound lamb shoulder
½ cup lime juice
4 medium-sized potatoes, quartered

For the salad:

2 ounces of baby spinach
2 ounces of cherry tomato
1 red onion, sliced
½ cucumber, sliced
3 ounces of black olive, halved
1 tablespoon fresh parsley, chopped
salt
pepper
1 teaspoon red wine vinegar
2 teaspoons of vegetable oil

How to Cook Roasted Lamb Shoulder With Potatoes and Salad

  1. Add the garlic, lemon zest, fresh oregano, cinnamon, some salt and pepper, rosemary, and vegetable oil to a grinding mortar. Crush them.
  2. Add the lamb meat into a bowl, cover it with the spicy mixture and pour over it the lime juice. Set aside.
  3. Line a baking tray with parchment paper, spread vegetable oil on it using a kitchen brush, and place the spiced lamb meat in there. Wrap it in the parchment paper and roast for 50 minutes at 400⁰F/200⁰C.
  4. Remove it from oven, unwrap it, add the potatoes around it and the remaining spicy mixture. Roast for 25 minutes at 360⁰F/180⁰C.
For the salad:
  1. Serve the lamb garnished with potatoes and salad.

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