Roast Lamb Shoulder with Spring Vegetables
Roast Lamb Shoulder with Spring Vegetables is a delightful dish that combines tender lamb infused with aromatic herbs and accompanied by vibrant seasonal veggies. This comforting meal not only brings warmth and joy but also creates a stunning centerpiece for any gathering. The perfect balance of flavors, textures, and colors makes it an unforgettable dining experience, ideal for family dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 15 minutes
- Yield: Serves 8
- Category: Main
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
Scale
- 4 lbs bone-in lamb shoulder
- 6 garlic cloves, whole
- 3 sprigs fresh rosemary
- 1 lb baby carrots
- 4 spring onions, trimmed
- 2 medium zucchini, halved
- ¼ cup extra virgin olive oil
- Salt and pepper, to taste
- ½ cup pomegranate seeds (optional)
Instructions
- Preheat the oven to 325°F (160°C).
- Marinate the lamb by rubbing it with minced garlic, chopped rosemary, salt, pepper, and olive oil.
- Let the marinated lamb rest at room temperature for 30 minutes.
- Toss the carrots, spring onions, and zucchini in olive oil with salt and pepper.
- Place the vegetables around the lamb in a roasting pan.
- Roast in the preheated oven for approximately 3 hours until tender.
- Allow the lamb to rest for 20 minutes before slicing.
Nutrition
- Serving Size: 1 slice (approximately 6 oz)
- Calories: 425
- Sugar: 2g
- Sodium: 85mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
Keywords: For added depth of flavor, consider using a splash of red wine during roasting. Feel free to swap vegetables based on seasonality or personal preference; asparagus or baby potatoes are excellent alternatives.