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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- 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.
- 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.
- 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.
- 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.
