Greek · Dinner
Baked Lamb Shoulder with Potatoes (Gluten-Free)
Bone-in lamb shoulder braised with potatoes in a lemon-garlic-oregano sauce for two hours, then roasted uncovered until the meat pulls apart and potatoes turn golden. Served straight from the baking dish with pan juices and fresh lemon wedges.
$7
20 minsPrep
160 minsCook
180 minsTotal
MediumLevel
Nutrition per serving
631Calories
37.6gProtein
42.3gFat
26.7gCarbs
2.6gSugar
3.8gFiber
892mgSodium
155mgChol
15gSat Fat
1295mgPotassium
62mgCalcium
4.1mgIron
2.3mcgVitamin B12
29mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Preheat oven to 325°F. Season lamb shoulder with salt and pepper in a roasting dish.
2
Heat olive oil in an oven-safe skillet over medium-high heat. Sear lamb shoulder 2–3 minutes per side until deeply golden brown.
3
Arrange potato wedges and garlic around lamb, pour stock and lemon juice over, scatter dried oregano and rosemary on top.
4
Cover dish tightly with foil and braise at 325°F for 2 hours until lamb is fork-tender and pulls easily from bone.
5
Uncover, increase heat to 375°F, roast uncovered 20–25 minutes until potatoes are golden at edges and lamb top is lightly crisped.
6
Rest dish out of oven for 10 minutes so juices settle back into meat.
7
Plate
Transfer lamb shoulder and potatoes to plate, spoon over pan juices, serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz538g bone-in lamb shoulder
- 22 medium potato, peeled and cut into wedges (200g)
- 4 cloves4 cloves garlic
- 4 tbsp60ml olive oil
- 4 tbsp60ml lemon juice
- 2/3 cup160ml chicken stock, gluten-free
- 2 tsp2 tsp dried oregano
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 sprig2 sprig fresh rosemary
- 11 lemon, cut into wedges for serving
