Lamb Shoulder Roast with Garlic & Herbs

Name: Lamb Shoulder Roast with Garlic & Herbs
Cuisine: Israel
Ingredients: 2–2.5 kg Lamb shoulder (bone-in); 6 tbsp Olive oil; 10 cloves (sliced) Garlic; 3 tbsp (chopped) Fresh rosemary; 2 tbsp (chopped) Fresh thyme; 4 tbsp Fresh lemon juice; 2 tsp Paprika (sweet); 1 tsp Cumin (ground); to taste Salt & black pepper; 1 kg (quartered, optional) Potatoes

A recipe from Israel.

🇮🇱 IsraelhighProteinovenRoastcelebrationmediterraneanfallApart

Nutrition (per serving)

850Calories

62 gProtein

18 gCarbs

60 gFat

4 gSugar

1400 mgSalt

Ingredients

2–2.5 kg Lamb shoulder (bone-in)
6 tbsp Olive oil
10 cloves (sliced) Garlic
3 tbsp (chopped) Fresh rosemary
2 tbsp (chopped) Fresh thyme
4 tbsp Fresh lemon juice
2 tsp Paprika (sweet)
1 tsp Cumin (ground)
to taste Salt & black pepper
1 kg (quartered, optional) Potatoes

Method

Preheat oven 160°C (325°F).
Make deep slits in lamb → insert garlic slices.
Mix olive oil, lemon juice, rosemary, thyme, paprika, cumin, salt & pepper → rub all over lamb.
Place lamb in large roasting pan (add potatoes around if using).
Roast covered 3.5–4 hours → uncover last 30 min to brown.
Rest 15 min → carve and serve with pan juices.