Roasted lamb shoulder with vegetables

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I saw this recipe in Saveur, I’m not totally sure what month. I’m always looking for good ways to cook cheap cuts of meat, and lamb shoulder is fairly inexpensive and there just don’t seem to be a lot of recipes that call for it. This is super easy, and real good.

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Roasted lamb shoulder with vegetables
From Saveur, scaled down for two and with some other changes. You can use whatever vegetables you have on hand, I would have liked some carrots in there. 

about a pound of lamb shoulder
salt and pepper
two handfuls of green beans, trimmed
a head of garlic, peeled and smashed
two onions, roughly chopped
1 pint grape tomatoes, sliced in half
2 medium zucchini, halved and sliced
two handfuls of mushrooms, sliced
2 T olive oil

Preheat oven to 325. Sprinkle salt and pepper on the lamb and set aside. Toss the vegetables with the olive oil, and spread in the pan. Snuggle the meat down into the vegetables, cover, and bake an hour. Remove the foil, and continue cooking until the lamb is tender, about another hour. Serve over polenta or rice or as is.

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