Roast Shoulder of Lamb with Rosemary. This Mediterranean roast lamb is perfect for a festive feast with friends and family.
12 long rosemary sprigs
1 cup olive oil
1 tbsp salt
1 tbsp crushed garlic
1 tbsp black and yellow mustard seeds, toasted
1 lemon, zest of
2kg lamb roast shoulder
1kg purple Māori potatoes or gourmet baby potatoes
200g black kalamata olives
2 lemons, cut into wedges
8 bay leaves
1 whole black garlic bulb
The day before you cook, place rosemary sprigs in a small jug or jar, fill with olive oil, salt, crushed garlic, mustard seeds and lemon zest. Leave to marinate overnight.
Remove lamb from the fridge and allow to rest at room temperature for at least 20 minutes to before cooking.
Rub the entire outside of the lamb with the rosemary marinade. Sprinkle with plenty of sea salt.
Preheat the oven to 180˚C. Prepare a large roasting dish with a rack in the bottom of the tray. Lay the rosemary sprigs from the marinade on the rack. Place the meat on top of the rosemary sprigs.
Place in oven and cook for 20 minutes per 500g of meat, plus 20 minutes for the bone, approximately 1½ to 2 hours of cooking time.
Wash and scrub the potatoes. In a large bowl mix the potatoes with some of the rosemary oil, black olives, lemon wedges and bay leaves. Add the whole unpeeled garlic bulb. Roast in oven for 40 minutes alongside the roasting lamb.
Once the meat is cooked, remove from oven and rest for 10 minutes before carving. Served slices of lamb with the potatoes and roasted olives.