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Roast lamb shoulder with potatoes and fennel

Tender roast lamb shoulder with crispy edges and rich juices.
Roasted potatoes and sweet fennel soak up the garlicky wine gravy.
Warm, fragrant, peppery comfort on a plate.

dinner ⏱ 270 min 650 kcal / portion 35.0 g carbs / portion (estimated) 🔗 Original source

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Roast lamb shoulder with potatoes and fennel
v3 · rb0e705f985 20260727Z1751 fennel frond to taste 🌀 massage the dry rub onto the lamb ⏳ ⏱ 1 h marinate the lamb ⏱ 1 h bring the lamb to room temperature 🔥 heat the oven to 190°C 🔥 mix the vegetables in a roasting dish with wine, stock, rosemary, oregano, and salt 🔥 ⏱ 3 h place the lamb in the centre of the roasting dish, cover with foil, and roast at 190°C 🔥 ⏱ 30-45 min remove the lamb, turn the heat up to 240°C, and roast the lamb on a tray until fork tender ⏳ ⏱ 20-30 min rest the lamb covered with foil 🔥 ⏱ 20 min return the vegetables to the oven and roast until nicely browned with some crispy edges 🍽 put the lamb and any juices collected on top of the vegetables, scatter the fennel fronds over, and serve Roast Lamb 🎉 1.5 kg lamb shoulder 1½ tsp black peppercorns 1½ tsp cumin seeds 1 tsp paprika ½ tsp ground cinnamon ¾ tsp salt 4 pieces potato 3 pieces fennel bulb 2 pieces onion 12 pieces garlic clove 3 tbsp rosemary leaf 15 g oregano leaf 150 ml dry white wine 300 ml chicken stock black pepper to taste fennel frond
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Preparation steps

  1. massage the dry rub onto the lamb
  2. marinate the lamb for 1 hour
  3. bring the lamb to room temperature for about 1 hour
  4. heat the oven to 190°C
  5. mix the vegetables in a roasting dish with wine, stock, rosemary, oregano, and salt
  6. place the lamb in the centre of the roasting dish, cover with foil, and roast for 3 hours at 190°C
  7. remove the lamb, turn the heat up to 240°C, and roast the lamb on a tray for 30-45 minutes until fork tender
  8. rest the lamb covered with foil for 20-30 minutes
  9. return the vegetables to the oven and roast for 20 minutes until nicely browned with some crispy edges
  10. put the lamb and any juices collected on top of the vegetables, scatter the fennel fronds over, and serve

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