Roast lamb shoulder with potatoes
Lamb shoulders roasted slowly on a bed of potatoes and onion with garlic, rosemary and white wine, until the skin is crisp and the meat comes away from the bone. In Castile milk-fed lamb is roasted with just water and salt; in Argentina and Uruguay it is made with shoulder or leg.
- 2 hTime
- 30 minHands-on
- 4Portions
- ≈ €8.35per portion
- 830kcal per portion
Ingredients for 4 portions
- 1.6 kgLamb shoulder, 2 small shoulders or 1 large
- 6 clovesGarlic, peeled
- 2 sprigsRosemary, sprigs
- 2 tbspOlive oil, for the lamb
- to tasteSalt
- to tasteBlack pepper
- 150 mlWhite wine
- ≈ 200 mlWater
On the side
- 1 kgPotato, peeled, in 0.5 cm slices
- 1Yellow onion, thinly sliced
- 4 tbspOlive oil, for the potatoes
Method
- Heat the oven to 180 °C. Peel the potatoes and cut them into 0.5 cm slices. Slice the onion thinly.
- Pound the garlic with a pinch of salt and the rosemary leaves in a mortar, then mix in the oil. Rub the lamb all over with the mixture and season with salt and pepper.
- Spread the potatoes and onion in a roasting tin, season with salt and drizzle with the oil. Lay the lamb on top, skin side down, and pour the wine and water around it.
- Roast for 50 minutes.
- Turn the lamb skin side up and baste it with the juices in the tin. Add a splash of water if it has dried out.
- Roast for another 40 minutes, turning the oven up to 200 °C for the last 10, until the skin is golden and crisp, the meat comes away from the bone and the potatoes are tender.
- Let the lamb rest for 5 minutes, carve it into pieces and serve with the potatoes and the juices from the tin.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
