Roast Lamb

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

How To Make Roast Lamb

INGREDIENTS

• Boneless Lamb Shoulder: If you’re new to roasting lamb, boneless lamb shoulder is a great beginner cut (as opposed to leg of lamb). It’s a bit more tender and fattier, so it’s nearly impossible to mess up.
• Herbs: I use a simple but fresh garlic-rosemary-thyme combination, but if you want to mix it up, you could also try chopped oregano, mint, or basil. You could even throw some spices in, such as some chili flakes or ground coriander. However you choose to season is up to you, but I do recommend being generous.
• Baby Potatoes: Baby potatoes are the undisputed champ of flavor absorption, something you definitely want near a juicy cut of lamb shoulder. As the lamb roasts, the potatoes will not only crisp up, but also absorb the meaty lamb tallow to become an extra-decadent side.

STEP-BY-STEP INSTRUCTIONS

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.

Recipe Tips

• Tying with twine 101: Tying a roast might sound difficult, but trust us: It’s not. Your goal is to get the lamb shoulder to be a uniform shape and size (as much as possible, at least) so that it cooks evenly. Start by holding the lamb shoulder with the short end closest to you. Wrap the twine around the entire piece once lengthwise, then twist the twine 90° so it's now running perpendicular to the length of twine you just wrapped. Continue wrapping the twine around the lamb, working your way down the length of the lamb and keeping the twine perpendicular to that first length of twine that you wrapped. When you reach the bottom, tie it off and cut away the excess twine.
• Allow your lamb to rest: The resting time makes a HUGE difference in how juicy and delicious your lamb is. Why? When the lamb is cooking, all the juices inside the meat start to flow. When you take the lamb out of the oven, you need to give those juices a chance to settle. If you cut into the roast too early, those juices will flow out onto your cutting board, leaving you with a dry hunk of meat.
• Break out the meat thermometer: While my 2-lb. boneless lamb shoulder was done after an hour in a 450º oven, your results may vary ever so slightly. The best way to check when your lamb is done is to use a meat thermometer. You’re looking for an internal temperature of 145º, so if your lamb isn’t at that temperature yet after an hour, keep roasting until it is!
  

Storage

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.