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Shoulder of lamb and baby roast potatoes recipe

Shoulder of lamb and baby roast potatoes recipe

532 ratings

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  • Serves 4
  • 10 minutes + overnight marinating
  • 677 calories / serving
  • Freezable
  • Dairy-free


  • 1.2kg shoulder of lamb
  • 20ml olive oil
  • juice of 1 lemon
  • 100ml white wine
  • 1 small onion, chopped
  • ½ tsp basil
  • ½ tsp dried thyme
  • ½ tsp rosemary
  • 1 garlic clove, minced
  • 1 bay leaf
  • 2 tbsp parsley, chopped
  • 750g new potatoes
  • 25ml vegetable oil
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

  • Fat

    43g 61%
  • Saturates

    18g 90%
  • Sugars

    4g 4%
  • Salt

    0.6g 11%

of the reference intake
Carbohydrate 32.1g Protein 38.9g Fibre 3.7g


  1. In a large bowl mix together the garlic, onion, parsley, thyme, rosemary and basil, seasoning, oil, bay leaf, lemon juice and white wine. Add the lamb shoulder, coat well and marinate in a fridge for twelve hours.
  2. Wash the potatoes and cook for 15 mins in a pan of salted boiling water until they start to become tender, they need to stay quite firm so don’t overcook them. Remove the shoulder from the marinade and place in a roasting tin, add 125ml water. Reserve the marinade liquid for cooking.
  3. Preheat the oven to 200°C. Slow cook the lamb basting with the marinade regularly over the 2 hours. Add a little more liquid to stop the dish from drying out. 30 mins before the end of cooking, toss the potatoes in olive oil and roast in the oven with the lamb. Serve the shoulder of lamb on a bed of roasted baby potatoes.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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