Greek · Dinner
Baked Lamb Shoulder with Potatoes (High-Protein)
Bone-in lamb shoulder braised low and slow with potatoes, garlic, lemon and oregano, then roasted until the skin crisps. Cannellini beans fold through for added protein and fibre. Pan juices reduce into a lemony gravy that soaks the potatoes and beans.
$7
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
721Calories
52.8gProtein
38.6gFat
40.5gCarbs
3.2gSugar
7.2gFiber
1211mgSodium
149mgChol
13.4gSat Fat
1689mgPotassium
118mgCalcium
6.3mgIron
2.2mcgVitamin B12
29mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Preheat oven to 325°F (163°C). Pat lamb shoulder dry, season with salt and pepper, and place in a small roasting dish with potato wedges and garlic cloves.
2
Build
Drizzle olive oil and oregano over the lamb and potatoes. Pour lemon juice and chicken stock around them. Tuck in lemon halves and rosemary.
3
Braise
Cover tightly with foil and braise at 325°F (163°C) for 2 hours until lamb is fork-tender and pulls easily from bone.
4
Roast
Remove foil, stir in cannellini beans to warm in pan juices, then roast uncovered at 425°F (218°C) for 20–25 minutes until lamb skin crisps.
5
Rest
Let lamb rest 10 minutes in the dish.
6
Plate
Serve lamb with potatoes, beans and pan juices spooned over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g, bone-in lamb shoulder
- 22 medium (400g) potato
- 6 cloves6 cloves garlic
- 11 lemon
- 1 1/3 cup240g, drained cannellini bean
- 4 tbsp4 tbsp olive oil
- 2 tsp2 tsp oregano-dried
- 2/3 cup160ml chicken stock
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 sprig2 sprig rosemary
