Lamb Shoulder Roast

I haven't been able to find a lamb shoulder to roast, so we may never make this recipe. However, it looks just like the roast leg of lamb recipe we like (with potatoes instead of onions). If I ever do find the right cut, here are the instructions so we can try it.

Perfect Roast Lamb

• 1 (2-lb.) boneless lamb shoulder roast, tied with butcher's twine
• 4 cloves garlic, minced
• 1 tbsp. freshly chopped rosemary
• 2 tsp. fresh thyme leaves
• 3 tbsp. extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 2 lb. baby potatoes, halved if large

Preheat oven to 450 degrees and place oven rack in lower third of oven. In a small bowl, mix together garlic, rosemary, thyme, and 1 tablespoon oil and season generously with salt and pepper. Rub all over lamb.

In a 9x13" baking dish, toss potatoes with remaining oil and season with more salt and pepper. Place lamb on top of potatoes and roast until reaches 145 degrees, about an hour.

Let rest 15 minutes, remove twine, then slice roast and serve.