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An overhead view of a large white oval platter that is filled with a sliced slow-roasted lamb shoulder with crispy potatoes and a small bowl of red wine au jus.

Slow-Roasted Lamb Shoulder with Crispy Potatoes

Course: Entree
Cuisine: American
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Resting Time: 1 hour 30 minutes
Total Time: 5 hours 20 minutes
Servings: 8
Calories: 456kcal
Author: Kris Longwell
This masterclass in slow-roasting transforms a boneless lamb shoulder into a succulent, fork-tender centerpiece infused with garlic and fresh rosemary. By roasting the potatoes in the rendered lamb fat and finishing the dish with a glossy red wine reduction, you create a sophisticated, restaurant-quality meal that is perfect for any special occasion or a comforting Sunday dinner.
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Equipment

  • Kitchen twine
  • Roasting pan You will need heavy-duty foil to cover it
  • Fat separator see NOTES

Ingredients

  • 1 4½ lb lamb shoulder boneless
  • salt and pepper
  • 6 sprigs rosemary fresh, chopped (leaves only)
  • 8 cloves garlic minced
  • 2 tablespoon extra-virgin olive oil
  • 1 large onion roughly chopped (leave in wedges)
  • 2 medium carrots peeled and cut into 2-inch pieces
  • 1 cup beef stock or broth

For the Potatoes and au Jus

  • 3 lbs gold potatoes peeled and cut into large wedges
  • 2 tablespoon extra-virgin olive oil plus more, as needed
  • salt and pepper
  • 1 cup red wine

Instructions

  • Remove the lamb 1 hour before roasting. If there is a netting on it, remove it.
    1 4½ lb lamb shoulder
  • Preheat oven to 325°F.
  • Open the lamb shoulder up and liberally season it all over with salt and pepper.
    salt and pepper
  • In a small bowl, mix the rosemary and garlic with the oil. Rub the mixture all over one side of the lamb (the side with the least amount of fat).
    6 sprigs rosemary, 8 cloves garlic, 2 tablespoon extra-virgin olive oil
  • Roll the lamb into a tight log. Use kitchen twine to tie it firmly at 1-inch intervals.
  • Place the chopped onion and carrots in your roasting pan. Place the lamb shoulder on top of the veggies, fat-side up. Pour the beef stock into the pan and then cover the pan tightly with several pieces of heavy-duty foil. Roast for 3 hours.
    1 large onion, 2 medium carrots, 1 cup beef stock
  • While the lamb is roasting, peel and cut your potatoes into large chunks/wedges. Bring a pot of salted water to a boil and carefully add the potatoes. Bring back to a boil and then simmer for 8 to 10 minutes. Drain and add them back to the pot. Give the pan a strong shake. This "fluffs" the potatoes a bit, which helps them get nice and crispy.
    3 lbs gold potatoes
  • Remove the lamb from the oven and turn the oven up to 400°F.
  • Place the par-boiled potatoes in another pan. Remove the foil from the roasting pan containing the lamb shoulder. Take about ¼-cup of the braising liquid and pour it over the potatoes. Drizzle 2 tablespoons of oil over the potatoes and toss to coat. Liberally sprinkle salt and pepper all over them. Once the oven reaches 400°F, add both pans.
    2 tablespoon extra-virgin olive oil, salt and pepper
  • Remove the lamb after 25 minutes. Carefully transfer the roast to a cutting board and loosely tent with foil. Allow the potatoes to continue roasting for another 30 to 45 minutes, until crispy and lightly browned, tossing occasionally, and adding a little more oil, if needed. They
  • Meanwhile, place the roasting pan over the stove and add the wine. Bring to a strong simmer until reduced by half, usually about 15 minutes. Stir in a healthy pinch of salt and pepper. Strain the liquid and use a fat separator, or skim the rendered grease from the surface of the au jus. See NOTES. Set aside.
    1 cup red wine
  • Remove the twine, and carve the lamb into thick, juicy chunks. Serve immediately with the crispy potatoes and au jus.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Removing Rendered Grease: To ensure a glossy, flavorful jus, it is essential to remove the excess rendered grease from the pan drippings. Pour the liquid into a fat separator or a tall glass jug and let it settle for a few minutes; the clear fat will rise to the top, allowing you to easily skim it off with a spoon or use a turkey baster to draw the dark, savory liquid from the bottom.
  • The Importance of Resting: Never skip the 30–45 minute resting period. This allows the muscle fibers to relax and reabsorb the juices, ensuring the meat is succulent when carved, while also providing the potatoes with the uninterrupted oven time they need to reach peak crispiness.
  • Doneness Check: Unlike a leg of lamb, a shoulder is best served "spoon-tender" rather than pink. If the meat still feels springy or resists being pulled apart with a fork, simply cover it back up and give it another 30 minutes in the oven.
  • Alcohol-Free Substitution: If you prefer to make the jus without red wine, substitute the wine with an equal amount of beef stock and add a tablespoon of balsamic vinegar to provide the necessary acidity and depth of flavor.
  • Potato Variety: For the best results, use a starchy roasting potato like Yukon Gold, as they create the fluffiest interior and the crunchiest exterior.
 

Nutrition

Calories: 456kcal | Carbohydrates: 35g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.1mg | Sodium: 245mg | Potassium: 899mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2555IU | Vitamin C: 37mg | Calcium: 41mg | Iron: 2mg