What To Serve With Roast Lamb
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Need to impress at dinnertime, but want to look beyond that spiral ham? This roast lamb recipe is here to steal the spotlight at your holiday dinner, and is as hands-off as it gets. If you’re intimidated by the thought of roasting a lamb shoulder, I promise: It’s just as easy (if not easier) than roasting a chicken.
Think of it this way: You’re really only 90 minutes away from a roast lamb at any given time, if you can believe it. I know roasting lamb may seem daunting, but it’s as simple as four steps: rub your roast with the herby mixture, throw it in the oven for an hour or so, let it rest, and serve. The result? A wow-worthy centerpiece to dinner for any special occasion, whether it’s Easter, Rosh Hashanah, or any odd weekday you want to make memorable. Plus, our recipe comes complete with roasted potatoes, so you can prep one less side—it’s a win-win all around.
What People Are Saying:
“I followed this recipe using a 2.5-lb bone-in lamb roast in a 9x13 Pyrex dish and it was absolute perfection. Just slightly pink and SO tender and juicy. I did baby potatoes and they also turned out perfect. I loved how quick, easy and hands-off it was—I have a toddler and a newborn and it was still easy for me to pull off, and fewer dishes since the potatoes cook with the roast!” - PurpleRocket
First, you’ll want to preheat your oven to 450º and place the oven rack in the lower third of the oven. As the oven preheats, mix together the garlic, rosemary, thyme, and 1 Tbsp. oil in a small bowl and season the mixture generously with salt and pepper. Rub the herb mixture all over the lamb and set aside.
In a 13" x 9" baking dish, toss the potatoes with the remaining oil and season with more salt and pepper. Place the lamb on top of potatoes and roast in the oven until the internal temperature reaches 145º, which should take about 1 hour.
Once the lamb has reached the correct internal temperature, remove the roast from the oven and allow it to rest for 15 minutes. Then remove the twine, slice the roast, and serve.
Full list of ingredients & instructions can be found in the recipe below.
Once cooked, roast lamb can be stored in the fridge in a sealed, covered container for up to 3 or 4 days. Want to freeze the lamb for later? You can seal individual cuts in heavy-duty aluminum foil and place in a freezer-proof plastic bag for 2 to 3 months. Before reheating, make sure to thaw cuts thoroughly overnight in the fridge.
cloves garlic, finely chopped
chopped fresh rosemary
fresh thyme leaves
extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
(2-lb.) boneless lamb shoulder roast, tied with butcher's twine
baby potatoes, halved if large
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