Entree: United Kingdom – Wales – Salt Marsh Lamb (Roast lamb from sheep grazing salt marshes, seasoned simply with garlic and herbs and slow-roasted until tender)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 20 min

Additional 20 min

Total 3 hrs 5 min

Ingredients

- 1 bone-in salt marsh lamb shoulder, approx. 3.5 lb (1.6 kg)
- 3 tbsp (45 ml) olive oil
- 4 cloves (about 12 g) garlic, minced
- 2 tbsp (30 ml) fresh rosemary, chopped
- 2 tbsp (30 ml) fresh thyme leaves, chopped
- 1 tbsp (15 ml) lemon zest
- 2 tsp (10 g) coarse sea salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (28 g) unsalted butter, softened
- 1 cup (240 ml) lamb or chicken stock
- 1 lb (450 g) baby potatoes, halved
- 8 oz (225 g) carrots, cut into 1-inch pieces
- 8 oz (225 g) parsnips, cut into 1-inch pieces
- 1 tbsp (15 ml) honey (optional, for glazing vegetables)
- 1 tbsp (15 ml) chopped fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Pat the lamb dry with paper towels and set on a rack in a roasting pan.
2. In a small bowl combine olive oil, minced garlic, chopped rosemary, thyme, lemon zest, sea salt, black pepper, and softened butter to make a paste. Rub the paste all over the lamb shoulder, working it into any crevices.
3. Roast the lamb at 425°F (220°C) for 20 minutes to develop a crust, then reduce the oven temperature to 325°F (160°C). Pour the stock into the bottom of the pan and cover the lamb loosely with foil.
4. Cook for 1 hour 45 minutes to 2 hours, or until the internal temperature reads 145–160°F (63–71°C) depending on desired doneness and the meat is tender. Baste once or twice with the pan juices during cooking.
5. About 45 minutes before the lamb is done, toss the potatoes, carrots, and parsnips with 1 tbsp (15 ml) olive oil, 1 tsp (5 g) salt, and 1/2 tsp (2.5 g) pepper. Spread on a baking sheet and roast at 375°F (190°C) for 35–45 minutes until golden and tender. In the last 5 minutes, brush with honey if using for a glaze.
6. Remove the lamb from the oven and let rest, tented with foil, for 15–20 minutes before carving to allow juices to redistribute.
7. Carve the lamb into slices and serve with the roasted root vegetables, spooning pan juices over the meat and finishing with chopped fresh parsley.