Ultimate Boneless Lamb Shoulder

INGREDIENTS

1 Lamb Shoulder, Boneless
1kg Potatoes
1 1/2 tbsp Garlic
1 tsp Paprika
3-4 sprigs Rosemary
1 1/2 tsp Thyme

1. Preheat the oven to 220°C.
2. Mix olive oil, minced garlic, finely chopped herb, paprika, salt and pepper.
3. To distribute the marinade evenly, cut the net and spread the olive oil herb mixture evenly inside the cavity. Tie the lamb again tightly with the kitchen twig.
4. Spread potatoes on a large roasting tray. Season with salt, pepper, and 2 teaspoons of oil. Place a trivet at the center and place the seasoned lamb.
5. Place the roasting tray at the center rack, make sure the lamb is positioned at the center of the oven.
6. Bake for 12 minutes at 220°C, reduce the temperature to 200°C, and bake until the thickest part of the meat reaches 55°C internal temperature for medium rare. The lamb will cook further while resting, reaching up to 63°C.
   
7. Once out of the oven, cover the lamb loosely with foil and let it rest for at least 20 minutes. 
   

Recipe Credit here