Traditional Lamb Shoulder Roast

Traditional Lamb Shoulder Roast

A lamb shoulder roast is one of Australia's national dishes. The lamb is seasoned with garlic and rosemary and roasted with potatoes and onions.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Heat the oven to 350 F. Cut the white and sweet potatoes into 1-inch-thick slices.
  3. Step 3

    Cut the onions in half and then place all of the vegetables in a roasting pan in one even layer.
  4. Step 4

    Drizzle the vegetables with 2 tablespoons of the olive oil.
  5. Step 5

    Sprinkle with 1 teaspoon salt and toss to combine.
  6. Step 6

    Place the lamb on top of the vegetables and rub the lamb with the remaining 2 tablespoons olive oil.
  7. Step 7

    Sprinkle the lamb with the rest of the sea salt.
  8. Step 8

    Use the point of a sharp knife to make small incisions all over the lamb.
  9. Step 9

    Place the garlic slivers and rosemary springs in the slits.
  10. Step 10

    Place the roasting pan on the middle oven rack and roast for 1 1/2 hours, or until a meat thermometer placed in the thickest part of the lamb reads 140 F for rare, 160 F for medium, and 170 F for well done.
  11. Step 11

    Remove from the oven and transfer the lamb to a plate to rest.
  12. Step 12

    Cover the lamb with aluminum foil and let it sit for 10 minutes.
  13. Step 13

    Serve the lamb with the roasted potatoes and onions, and mint sauce on the side.