How To Cook Roast Lamb | Slow - Roasted Lamb Shoulder With Potatoes And Herbs

The greek style lamb is slowly cooked in the oven for a little over three hours, which gives it plenty of time to get to know all the ingredients in the pan, soaking up all those flavours from the rosemary, the thyme, the oregano, the mustard, the garlic, the lemon, the extra virgin olive oil. In the end, it is fork-tender, falling off the bone and incredibly juicy inside with a gloriously crispy skin. The potatoes too are tender inside and crispy on the outside, and utterly scrumptious. Those juices are the best part so take your crusty bread and dunk away.
Ingredients
1.5 - 2 kg whole, bone-in lamb shoulder
5-6 large potatoes, cut into thick-ish wedges
1 Tbs mild yellow mustard
6 whole garlic cloves, with skins
3 peeled garlic cloves, cut into four lengthwise
3-4 fresh rosemary springs
2 tsp dried oregano
2 tsp dried thyme
Salt
Freshly ground black pepper
Juice of 2 lemons, freshly squeezed
150 ml extra virgin olive oil
250-300 ml water
Special equipment: roasting pan, large enough to hold the lamb and the potatoes
Make sure to cut the potatoes on the thick side so that they won't disintegrate as they will roast for almost three hours.
Don't rinse the lamb before cooking as it takes away some of its flavour.
Instructions
Preheat your oven to 180°C
Place the lamb in the roasting pan and using your hands, smear the whole lamb with the mustard. Then score its flesh on 8-9 different places (bottom and top of the shoulder), making small incisions that will fit the pieces of the garlic quarters. Squeeze each garlic clove-quarter into each incision with your thumb and scatter the rest of the garlic cloves on the roasting pan together with the six whole garlic cloves.
Arrange the potato wedges around the lamb, in one layer. Sprinkle the lamb and the potatoes with salt, black pepper, dried oregano and thyme, and the rosemary sprigs to the pan.
Drizzle with the olive oil and the lemon juice over the lamb and potatoes.
Add the water on the bottom of the roasting pan and jiggle the pan around to mix all the liquids. You want to add so much water so that it comes up to 2/3 up the potatoes.
Place the pan on the low rack of the preheated oven and roast for 30 minutes. Then lower the heat to 150°C and roast for 1 hour. Finally, turn the heat up to 165°C and roast for 1 hour and 45 minutes until the lamb is fork-tender. Make sure to turn the potatoes (being careful not to break them up) halfway through the total baking time, and check from time to time to see whether the potatoes need more water. You certainly don't want them to dry out. Also, what's very important is that every 1 hour you baste the lamb, which essentially means that you take with large spoon juices from the pan and pour them over the lamb (do this 4-5 times each time you baste). This helps to keep it moist and adds more flavour to it.
Remove the pan from the oven, allow to stand 10 minutes and then serve. Enjoy!!
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[@blueflamezdapoet]

During this time of quarantine right now, it's a beautiful thing to have passion for cooking like this, because this looks beautifully made, well crafted, keep it up, stay safe, and keep cooking ❤💯

[@delizioso5515]

Thank you, keep well and stay safe too 😊

[@blueflamezdapoet]

@@delizioso5515 I will!, and you're absolutely welcome!

[@marcuscicero9587]

looks scrumptious. I really enjoy lamb. ribs chops on the grill, the leg on a rotisserie, braised hind shanks.

[@RustyGlovebox]

That came out great and I bet it is delicious

[@delizioso5515]

Thank you 😊 it really is

[@rcaken]

Wish I could do something like this, but I couldn't even try. Looks super though. Many thanks. From Ken.

[@delizioso5515]

Thank you for watching Ken. Keep well and stay safe 😊

[@robertballuumm730]

Lovely recipe, thank you 🙏🙏

[@zeno476]

so good recipe welcome back, take care

[@delizioso5515]

Thank you 😊

[@OldskoolK31]

Looks amazing - is this for a fan oven, or conventional?

[@dorotam.koziel7685]

Iceland missed you 😉

[@slavkarybovicova7858]

I am just wandering h come this potatoes didn't fall apart or burn with so long roasting in oven that's crazy

[@delizioso5515]

It’s because of the slow timing and the different temperatures used whilst roasting

[@slavkarybovicova7858]

Aha

[@peterhanratty455]

Superb. Thank you

[@Vonzalom50]

Thank you dear Gina for the nice video! Hugs! Ági**************

[@delizioso5515]

Thank you 😊

[@pam4christ187]

Omg everything looks so Delish 🤣

[@mikeymikeFType]

Garlic with a hint of lamb😜

[@sabrinae3963]

Looks delicious

[@delizioso5515]

Thank you 😊

[@universalcitizen7544]

could've used a better type of music

[@ioanasinca2510]

Faceți traducerea și în limba română ca să înțelegem și noi despre ce e vorba &

[@KeepingitSimplewithBridget]

Looks delicious!

[@delizioso5515]

Thank you 😊

[@fotofigures]

how can anyone click dislike this video? It's so appealing.

[@chefmatttempleton6454]

Looking so delicious!

[@delizioso5515]

Thank you 😊

[@oldguy8078]

Love the recipe, love the presentation style. You will go far ! You dont cover the lamb in the oven?

[@delizioso5515]

Thank you 😊
No, you place it on the low rack

[@sweetearlgrey9404]

Looks great!! Think I can do this with whole baby potatoes?

[@delizioso5515]

Thank you 😊
Yes you can

[@lindagatchell8079]

Do you cover this while baking?

[@delizioso5515]

No

[@pamcoleman8213]

Looks delicious omg!!!!!

[@delizioso5515]

Thank you 😊

[@therealoxitsworththeart9637]

That one pocket you missed for the garlic got me mad at you for missing it😡 damn it don't do it again. Looks delicious💜✌️

[@delizioso5515]

Thank you 😊

[@dejak2954]

This is the best lamb and potato recipe I’ve ever eaten. Thank you for sharing 😊I am making it again tonight for dinner

[@semen-svarnoy]

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