Herb Roast Lamb with Potatoes

Dinner · Meat & Poultry Mains

Herb Roast Lamb with Potatoes

Garlic, fresh rosemary, and thyme season a tied boneless shoulder roast. Baby potatoes cook underneath, ready to serve with the rested and sliced lamb.
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Prep
15 minutes
Cook
1 hour
Resting
15 minutes
Total
1 hour 30 minutes
Serves
6 people

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About this recipe.

A tied boneless lamb shoulder roast with garlic, fresh rosemary, thyme, and potatoes.

Herb Roast Lamb with Potatoes

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 lbs Lamb shoulder roast (boneless, tied with butcher’s twine)
  • 4 cloves Garlic (minced)
  • 1 Tbsp Rosemary (freshly chopped)
  • 2 tsp Thyme (fresh leaves)
  • 3 Tbsp Extra Virgin Olive Oil (divided)
  • Kosher Salt (to taste)
  • Ground Black Pepper (to taste)
  • 2 lbs Baby Potatoes (halved if large)

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Choose the specified cut

This method is for a two-pound boneless shoulder roast tied into an even shape. Use a thermometer for doneness, then rest before slicing. It produces a carved roast rather than pull-apart braised lamb.

Adapted from Laura Rege at Delish.

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The cooking plan

How to make Herb Roast Lamb with Potatoes.

  1. Heat the oven to 450°F (230°C), with a rack in the lower third. Use the listed 2-pound boneless shoulder roast, tied into an even shape with kitchen twine. Pat the surface dry. Mix garlic, rosemary, fresh thyme, and 1 tablespoon of the olive oil, with salt and pepper to taste. Rub over the lamb.

  2. Toss the potatoes with the remaining 2 tablespoons olive oil and salt and pepper to taste in a 9-by-13-inch metal roasting pan. Halve larger potatoes so the pieces are similar in size. Set the lamb on top.

  3. Roast for about 1 hour, checking early because the shape and thickness of the tied roast affect cooking time. Place a food thermometer in the center of the thickest part. Cook to at least 145°F (63°C) before removing it from the oven; do not rely on time or color alone.

  4. Transfer the lamb to a carving board and tent loosely with foil. Rest 15 minutes before removing the twine and slicing across the grain. Check that the potatoes are tender; if needed, return them to the oven while the lamb rests. Serve with the sliced roast.

Let’s cook

The full recipe.

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Herb Roast Lamb with Potatoes

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A tied boneless lamb shoulder roast with garlic, fresh rosemary, thyme, and potatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    2 lbs Lamb shoulder roast boneless, tied with butcher's twine
  • 4 cloves Garlic minced
  •  
    1 Tbsp Rosemary freshly chopped
  • 2 tsp Thyme fresh leaves
  • 3 Tbsp Extra Virgin Olive Oil divided
  • Kosher Salt to taste
  • Ground Black Pepper to taste
  •  
    2 lbs Baby Potatoes halved if large

Equipment

Roasting pan — equipment illustration
Roasting pan
Instant-read thermometer
Knife and cutting board
Mixing bowl
Aluminum Foil
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 450°F (230°C), with a rack in the lower third. Use the listed 2-pound boneless shoulder roast, tied into an even shape with kitchen twine. Pat the surface dry. Mix garlic, rosemary, fresh thyme, and 1 tablespoon of the olive oil, with salt and pepper to taste. Rub over the lamb.
  2. Toss the potatoes with the remaining 2 tablespoons olive oil and salt and pepper to taste in a 9-by-13-inch metal roasting pan. Halve larger potatoes so the pieces are similar in size. Set the lamb on top.
  3. Roast for about 1 hour, checking early because the shape and thickness of the tied roast affect cooking time. Place a food thermometer in the center of the thickest part. Cook to at least 145°F (63°C) before removing it from the oven; do not rely on time or color alone.
  4. Transfer the lamb to a carving board and tent loosely with foil. Rest 15 minutes before removing the twine and slicing across the grain. Check that the potatoes are tender; if needed, return them to the oven while the lamb rests. Serve with the sliced roast.

Notes

This is a sliced boneless shoulder roast, not a slow-braised, pull-apart shoulder. Use the specified cut and weight; a larger roast or another cut needs different timing. The 60-minute roasting time is an estimate; check with a thermometer. The 15-minute rest exceeds the USDA minimum 3-minute rest after lamb reaches 145°F. Original herb, oil, potato amounts and six-serving yield retained. No nutrition calculation is supplied.

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