Australian, Lamb, Main

Traditional Australian Lamb Shoulder Roast

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As Danny, a friend of mine who recently moved to Colorado from Australia will attest to, it’s no secret that Australians and New Zealanders love lamb. They eat it by the rack, in a stew, and as biryani (an Indian lamb and rice dish). But perhaps one of their favorite ways to prepare this tender meat is to roast it. This recipe is very easy, and once you taste its marvelous flavor, you’ll likely want to put this into your regular meal rotation, perhaps with some mint sauce on the side, as Australians often do.

The two most common lamb roast cuts are the leg and the shoulder. The shoulder, which is used in this recipe, has more fat than the leg, and therefore requires slower cooking. If you have chosen to use a leg instead of a shoulder, simply cook it for 20, 25, or 30 minutes per pound depending on whether you want rare, medium, or well-done meat.

Australian Lamb Shoulder Roast
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Australian Lamb Shoulder Roast

Course: MainCuisine: AustralianDifficulty: medium
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 

30

minutes
Total time

1

hour 

50

minutes

Ingredients

  • 8 medium white potatoes

  • 2 large sweet potatoes

  • 2 medium white onions

  • 1/4 cup olive oil, divided

  • 2 1/2 teaspoons sea salt, divided

  • 2 1/4 pounds lamb shoulder

  • 6 cloves garlic, cut into slivers

  • 6 sprigs fresh rosemary

  • Mint sauce, garnish

Directions

  • Heat the oven to 350 F. Cut the white and sweet potatoes into 1-inch-thick slices.
  • Cut the onions in half and then place all of the vegetables in a roasting pan in one even layer.
  • Drizzle the vegetables with 2 tablespoons of the olive oil.
  • Sprinkle with 1 teaspoon salt and toss to combine.
  • Place the lamb on top of the vegetables and rub the lamb with the remaining 2 tablespoons olive oil.
  • Sprinkle the lamb with the rest of the sea salt.
  • Use the point of a sharp knife to make small incisions all over the lamb. Place the garlic slivers and rosemary springs in the slits.
  • 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.
  • When finished, remove from oven, and remove lamb and wrap in aluminum foil for 10 minutes,
  • Serve the lamb with the roasted potatoes and onions, and mint sauce on the side.

Notes

  • Lamb should be cooked until a meat thermometer placed in its thickest part reads 140 F for rare, 160 F for medium, and 170 F for well done.

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