Name: Roast Lamb Shoulder with Jerusalem Artichokes
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Ingredients: 4 carrots (peeled cut into large pieces); 4 celery roots ( peeled cut into large pieces); 8 Jerusalem artichokes (peeled and cut into quarters); 8 small potatoes (peeled); Kosher salt (divided); Freshly cracked black pepper (divided); Extra virgin olive oil; 4 sprigs thyme; 1 5–6 pound bone-in lamb shoulder; 4 cloves garlic

Roast Lamb Shoulder with Jerusalem Artichokes

One of the signature dishes served at the Waldorf Astoria Jerusalem during Passover. Eat food like this through the whole holiday when you book your stay for Passover in Jerusalem and the Waldorf.

Roast Lamb Shoulder with Jerusalem Artichokes

Prep Time 20

Cook Time 2 30

Total Time 2 50

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Servings

Ingredients

4 carrots peeled cut into large pieces
4 celery roots peeled cut into large pieces
8 Jerusalem artichokes peeled and cut into quarters
8 small potatoes peeled
Kosher salt divided
Freshly cracked black pepper divided
Extra virgin olive oil
4 sprigs thyme
1 5–6 pound bone-in lamb shoulder
4 cloves garlic

Instructions

Preheat oven to 190℃/ 375°F.
Place carrots, celery roots, Jerusalem artichokes, and potatoes in a large baking pan. Season with salt, pepper, olive oil, and thyme and toss to coat.
Season lamb shoulder with salt and pepper. Make small cuts in the meat and place garlic inside. Spread with olive oil (preferably by hand).
Place lamb on top of vegetables and bake in a pre-heated oven at 190℃/ 375°F for 30minutes.
After 30 minutes, turn the meat over and bake for an additional 30 minutes. Wrap with parchment paper and aluminum foil and bake for an additional 90 minutes at 160℃/ 320°F.
Remove from oven and serve.