Home/Recipes/Slow-Roasted Lamb Shoulder with Mashed Vegetables

Slow-Roasted Lamb Shoulder with Mashed Vegetables

Name: Slow-Roasted Lamb Shoulder with Mashed Vegetables
Total time: 4 h 30 min
Yield: Serves 8
Ingredients: 1 bone-in lamb shoulder roast (about 5 pounds), or 1 boneless lamb shoulder roast (about 3 pounds), ties removed; 3 tablespoons extra-virgin olive oil, divided; 2 teaspoons fine sea salt, divided; 3/4 teaspoon ground black pepper, divided; 3 medium leeks, white and light green parts only, cleaned and halved lengthwise; 6 cloves garlic, smashed; 1 bunch fresh oregano (about 10 stems); 1 lemon, halved, divided; 3 cups small cauliflower florets, (from about 1 head); 4 medium red potatoes (about 1 1/2 pounds), scrubbed and cubed; 4 medium turnips (about 1 1/2 pounds), peeled and cubed; 2 bulbs fennel, fronds removed, halved and sliced; 3/4 cup low-fat (1%) milk; 2 tablespoons butter

Serves 8

Time 4 hr 30 min

This deeply flavored lamb shoulder roast makes for a cozy all-in-one meal when paired with mashed roasted vegetables.

Special Diets:

Gluten-Free

High-Fiber

Wheat-Free

Ingredients

1 bone-in lamb shoulder roast (about 5 pounds), or 1 boneless lamb shoulder roast (about 3 pounds), ties removed
3 tablespoons extra-virgin olive oil, divided
2 teaspoons fine sea salt, divided
3/4 teaspoon ground black pepper, divided
3 medium leeks, white and light green parts only, cleaned and halved lengthwise
6 cloves garlic, smashed
1 bunch fresh oregano (about 10 stems)
1 lemon, halved, divided
3 cups small cauliflower florets, (from about 1 head)
4 medium red potatoes (about 1 1/2 pounds), scrubbed and cubed
4 medium turnips (about 1 1/2 pounds), peeled and cubed
2 bulbs fennel, fronds removed, halved and sliced
3/4 cup low-fat (1%) milk
2 tablespoons butter

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Method

Preheat the oven to 450°F.

Arrange two racks in the oven, one in the middle and one near the bottom.

Rub lamb all over with 1 tablespoon of the oil, 1 teaspoon of the salt and 1/2 teaspoon of the pepper.

Arrange leeks in the bottom of a roasting pan and set lamb on top.

Scatter garlic and oregano over the lamb and leeks, and then squeeze lemon juice over lamb and toss lemon halves into the pan.

Cover the pan snugly with foil and roast for 30 minutes.

Reduce the oven temperature to 325°F and continue to roast, covered, for 1 1/2 hours.

On a large, rimmed baking sheet, toss cauliflower, potatoes, turnips and fennel with remaining 2 tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper; cover snugly with foil.

Arrange on the bottom rack in the oven and roast until vegetables and lamb are both fork-tender, about 2 hours more. (Do your best not to peek often while they’re cooking, or you’ll let out precious steam.)

Transfer roasted vegetables to a large bowl, making sure to scrape up any browned bits.

Add milk and butter and mash until just slightly chunky; keep warm.

Discard oregano and lemon, and then shred lamb with a fork, discarding any bones or fat.

Roughly chop leeks, toss with lamb and transfer to a platter.

Serve with mashed vegetables on the side.

Nutritional Info:

Per serving: 680 calories (410 from fat), 46g total fat, 19g saturated fat, 130mg cholesterol, 810mg sodium, 35g carbohydrates (6g dietary fiber, 7g sugar), 34g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

1 bone-in lamb shoulder roast (about 5 pounds), or 1 boneless lamb shoulder roast (about 3 pounds), ties removed
3 tablespoons extra-virgin olive oil, divided
2 teaspoons fine sea salt, divided
3/4 teaspoon ground black pepper, divided
3 medium leeks, white and light green parts only, cleaned and halved lengthwise
6 cloves garlic, smashed
1 bunch fresh oregano (about 10 stems)
1 lemon, halved, divided
3 cups small cauliflower florets, (from about 1 head)
4 medium red potatoes (about 1 1/2 pounds), scrubbed and cubed
4 medium turnips (about 1 1/2 pounds), peeled and cubed
2 bulbs fennel, fronds removed, halved and sliced
3/4 cup low-fat (1%) milk
2 tablespoons butter

Shop with Prime

Exclusively for Prime members in select ZIP codes.