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–+ servings

Roast Lamb Shoulder with Jerusalem Artichokes

Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
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Servings

6 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.