Roasted Lamb Shoulder with Meyer Lemon Potatoes and Mint Sauce
Difficulty: Intermediate
Prep Time: Requires overnight preparation
Cook Time: 5 Hours
Serves: 4-6 Servings
Attribute: Draeger’s Market
Ingredients
For the Lamb:
- 1 Whole Boneless Lamb Shoulder
- 6 Garlic Cloves, Minced
- 2 stalks Rosemary, Leaves Picked and Minced
- 4 tbsp Olive Oil
- 2 tbsp Sea Salt
- 2 tbsp Madras Curry Powder
- 1 tsp Cracked Black Pepper
- 2 cups Dry White Wine
- 1 quart Chicken Stock
- 3 tbsp Canola Oil
For Meyer Lemon Potatoes:
- 4lbs Large Fingerling Potatoes cut lengthwise
- 2 Meyer Lemons
- 1 bunch Chives, Minced
- 4 tbsp Canola or Coconut Oil
- Salt and pepper to taste
For the Mint Sauce:
- 1 cup Mint Leaves finely chopped
- ½ cup Boiling Water
- 3 ½ tbsp Apple Cider Vinegar
- 3 tbsp Brown Sugar
- 1 tsp salt
Directions
The night before cooking, combine all the garlic, rosemary, oil, salt, pepper and curry powder into a paste. Spread the lamb shoulder out and rub the mixture into the shoulder and its cavity. Fold and roll the shoulder into a tight ball. Using butcher’s twine, secure the shoulder in a minimum of three crosswise ties and three lengthwise ties. Place in the refrigerator overnight.
The day of, begin by preheating your oven to 325˚F. Remove lamb from fridge. Place a large stock pot or dutch oven on stove and turn on high. Once the pot is scorching hot, add 3 tablespoons of canola oil. Add the lamb shoulder and sear it on all sides until golden brown. Remove meat temporarily and set it aside. Pour the white wine into the pot and scrape the bottom of the pan, then add the chicken stock. Return the lamb to the pot and cover it with a lid or tight fitting foil and place it in the oven. Roast 4-4 ½ hours until meat is tender and pulls away from itself.
In the ten minutes of cook time turn to the potatoes. Slice the fingerling potatoes in half lengthwise and set them aside. Zest the Meyer lemons and set the zest aside, then juice the lemons and set the liquid aside. On the stove top heat a large skillet and add cooking oil to it once hot. Sear the potatoes cut-side down until golden brown. Once golden, place cut side up in a greased casserole dish or sheet tray. Add the lemon juice and season with salt and fresh black pepper.
When the lamb is tender, remove the pot from the oven and carefully remove the liquid from the bottom of the pot, pouring it into a separate stove top pot. Cut the twine from the lamb and turn the oven to broil on high. Returning the lamb to the oven until the outside gets nice and crusty, 10-15 minutes.
When the lamb is done, pull it out and let it rest for 15 minutes.
Leave the oven on, but switch the setting back to bake and set the temperature for 400˚F. Place the waiting potatoes in the oven for 20 minutes or until they are tender.
Begin making the mint sauce by combining all the ingredients and letting it sit for at least 20 minutes before use.
Return to the lamb juices set aside. On the stove top over medium-high heat reduce the liquid in the pot by half, season to taste, strain and set aside for serving.
When the potatoes are ready remove them from the oven and sprinkle minced chives and lemon zest over the top.
Serve and enjoy.
