Roasted Lamb Shoulder, with Sweet Potatoes and Brussels Sprouts
Of Goats and Greens
Of Goats and Greens
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  • Prep Time: 15 minutes but you’ll prep some more while the lamb is cooking.
  • Cook Time: 4 hours 15 minutes.
  • Rest time for the lamb: ~25 minutes (during which you’ll do some veggie cook time).
  • Serves 6 for the lamb. 2 or 6 for the veggies depending on what procedure interests you.
  • 1 Shoulder of lamb (5-6 pounds, but less will work fine, too.
  • 5-8 bulbs garlic, peeled and chopped
  • Several rosemary sprigs (or sub dried rosemary leaves; or sub as I did: several sprigs of thyme + a teaspoon of Herbes de Provence).
  • Salt and pepper
  • A teaspoon of avocado or olive oil.



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