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Lamb Shoulder Roast With Spring Vegetables

Friends came over for Easter dinner and I wanted to serve a special main dish that screamed Spring, what comes to mind is lamb and to accompany the lamb a variety of vegetables. I bought a boneless lamb shoulder roast weighing 3.65 pounds trimmed and tied. I really don’t cook or eat that much meat especially roasts and did a search online for some ways to prepare.A meal that was  simple, no fuss and tasty was key. Jamie Olivers roast lamb shoulder sounded great, flavored with rosemary, salt, pepper and garlic and roasted until  so tender it falls apart. The rosemary in my garden is still around, can’t believe it lasted outside all winter and I had just enough for this recipe. Mr. Oliver cranks up the heat in the oven as high as it goes, lays rosemary and unpeeled garlic cloves at the bottom of a baking tray or roasting pan, rubs the meat with salt and pepper, gives it a good dose of olive oil, puts more rosemary and garlic on top of the meat, covers and roasts. Once you put the pan in the oven you immediately lower the oven temp to 325 and leave it for about 3 1/2-4 hours. In the end you have a lovely tender and fragrant lamb roast. After roasting you make a gravy from the pan drippings. The meat was so tender I couldn’t slice it, it fell apart as I touched it that’s why it looks so sloppy. It really was so good and so easy to prepare, no fuss at all.

The vegetables I used are peas, carrots and asparagus. The carrots and asparagus were roasted in the oven and the peas steamed and smothered in butter. I also had some small yukon gold potatoes that I boiled then drained,  put in a buttered oval casserole and oven roasted at 400 degree’s covered with foil until the potatoes just began to brown, approximately 45 minutes.

There were leftovers which I made into a shepherds pie, just mix leftover gravy with the meat and vegetables, mash some potatoes, spread on top and bake at 400 degree’s until the mash crust is browned and filling is bubbly.

Jamie Olivers Roasted Lamb Shoulder

One boneless lamb shoulder roast (Mine was 3.65 lbs)

1/2 bulb garlic peel on and gently smashed

2 red onions peeled and quartered

6-8 sprigs fresh rosemary

olive oil

salt and pepper

You will need a roasting pan with a lid or if you don’t have you can cover this with tin foil.  Heat the oven as high as it goes which in my case was 550 degree’s. Drizzle a little olive oil in the bottom of your pan and lay several sprigs of rosemary and half of the garlic which you smashed peel and all. Rub some olive oil on the lamb and season with salt and pepper. Lay on the rosemary and garlic. Put another sprig or two of rosemary on top along with the rest of the garlic. Surround the meat with the onion quarters and put the lid on or cover tightly with foil. Place in the oven and immediately lower the temperature to 325 degree’s. Roast for 3 1/2 to 4 hours.

Remove from the oven and pick out the rosemary (discard), onion and garlic. Pour through a sieve, pressing the onion and garlic and pour into a pan where you will reduce by about 1/3.  Make a slurry using 1 tbs of flour and add to the reduced pan juices along with some wine, broth or water, just a little. Whisk until it thickens. Serve along side the roast.

My favorite part of the meal is the spring vegetables, I wasn’t lucky enough to find them at the farmers market, there are still a few weeks left before they appear according to the farmers. I was able to get some incredibly fresh vegetables at the store and some frozen peas. No recipe required for the vegetables, the carrots and asparagus are oven roasted with salt and pepper and olive oil, the peas are steamed and then I put them all together on a platter with some good salted butter.

Leftovers made into shepherds pie

32 Comments Post a comment
  1. Looks great and I bet tasted wonderful-Yay!

    April 18, 2017
  2. hocuspocus13 #

    OK…it’s Tuesday…what’s for dinner? No more leftovers!

    I need some new recipes…did you ever get to the point where your tired of the same old same old thing?

    Me2…😎…smile it’s a beautiful day

    Hi Percy…💋

    April 18, 2017
    • I need some inspiration, something challenging. Yes I am so tired of the same old thing. I gave away the shepherds pie. No leftovers. I think I will be making something challenging in the next week or so something I have ever made before. Have a fab day!!

      April 18, 2017
      • hocuspocus13 #

        Yes…that’s what it is

        Inspiration…now how do we get some…🌻

        April 18, 2017
      • Working on it🤔

        April 18, 2017
  3. I commented from my phone (while I was on the shuttle bus). I guess it took a wrong turn somewhere. 😀
    This looks so hearty and delicious Suzanne. The photos are gorgeous as always. Mega hugs.

    April 18, 2017
    • Thanks Teagan, hope your Easter was nice. As always you brighten my day when I see your comment. Thank you again.

      April 19, 2017
  4. Sounds wonderful and also Shepherd’s Pie made with lamb and gravy probably doesn’t get any better.

    April 18, 2017
    • The shepherds pie was really good, a great way to repurpose the leftovers and make them seem like they aren’t leftover. Thank you so much.

      April 19, 2017
  5. Wow this looks incredible Suzanne! The shepherd’s pie from the leftovers is equally fabulous, but I am surprised you gave it away. Nom nom!

    April 18, 2017
    • I don’t eat potatoes and didn’t have cauliflower otherwise I would have used that instead of potatoes. I did take a taste, it was really good. Thank you so much Kathryn hope your Easter holiday was fantastic.

      April 19, 2017
  6. A glorious Easter meal to share with friends. I will save and make this recipe. I love lamb!

    April 18, 2017
    • Lamb has always been a favorite of mine and I love this recipe, it’s just so easy and no fuss at all. Hope you had an amazing Easter holiday!! Thank you so much.

      April 19, 2017
  7. Looks simple and decadent at the same time. Just gorgeous!

    April 18, 2017
  8. This dish looks so delicious, I might make it for Sunday dinner!

    April 19, 2017
  9. Love your top photo of the feast all laid out Suzanne!! So mouth watering! And that Shepherd’s Pie looks so delish! Love a hearty meal around the table with friends… thanks for sending it along to us… take care friend. xo

    April 19, 2017
  10. So busy aren’t you, it is a big feast for Easter! 🙂

    April 19, 2017
    • Hi Mochi, yes it’s a big feast but not too fussy. Hope you are well and thank you!

      April 19, 2017
  11. petra08 #

    What a treat! Shoulder of lamb is one of my favorite cuts and this looks so good, very lucky friends 🙂

    April 19, 2017
  12. Why or why doesn’t Paul like lamb or rosemary? I’ll just have to wait until he’s out of town to make this!

    April 20, 2017
  13. I’m not a lamb lover but your meals look inviting and delicious. Roasted veggies are the best. Enjoy the rest of your week, Suzanne.

    April 20, 2017
  14. I don’t cook a lot of meat either. But lamb is my favourite and I will definitely try this slow cooked method – thank you for sharing. 😉

    April 20, 2017
  15. Reblogged this on lynz real cooking and commented:
    One of my favorite blogs and an amazing cook!

    April 24, 2017
  16. This is a stunning spring dinner, Suzanne! You can’t go wrong with Jamie Oliver’s recipes. Thank you for sharing. Happy spring to you!

    April 24, 2017
  17. Looks fabulous. I just took my lamb shoulder roast out of the freezer!

    April 24, 2017
  18. Looks amazing Suzanne! How colorful!

    May 4, 2017
  19. Looks so yummy😊😊

    May 17, 2017

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