Entree: Romania – Dobrogea – Friptură de Miel la Tavă (Oven-roasted pan lamb with garlic, herbs, lemon and potatoes)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Additional 15 min

Total 2 hrs 10 min

Ingredients

- 1 bone-in lamb shoulder, approx. 4 lb (1.8 kg), trimmed of excess fat
- 3 tbsp (45 ml) extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 2 tbsp (30 ml) fresh lemon juice
- Zest of 1 lemon, about 1 tsp (2 g)
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (5 g) ground black pepper
- 1 tbsp (15 g) sweet paprika
- 2 tsp (8 g) dried oregano or 1 tbsp (3 g) fresh oregano, chopped
- 2 tsp (6 g) fresh rosemary, chopped (or 1 tsp dried)
- 1/2 cup (120 ml) dry white wine or chicken stock
- 1 lb (450 g) small potatoes, halved
- 8 oz (225 g) carrots, peeled and cut into chunks
- 1 large onion, quartered, about 8 oz (225 g)
- 2 tbsp (30 ml) butter, optional, for basting

Instructions

1. Preheat the oven to 375°F (190°C). In a small bowl combine olive oil, sliced garlic, lemon juice, lemon zest, salt, pepper, paprika, oregano and rosemary to make a paste.
2. Rub the lamb shoulder all over with the herb-garlic paste and let rest at room temperature 20–30 minutes to absorb flavors.
3. Arrange the potatoes, carrots and onion in a large roasting pan. Season vegetables lightly with salt and drizzle with a little olive oil. Place the lamb on top of the vegetables.
4. Pour the white wine or stock into the pan around (not over) the lamb. Roast uncovered for 45 minutes.
5. After 45 minutes, baste the lamb and vegetables with pan juices and dot butter over vegetables if using. Reduce oven temperature to 350°F (175°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the shoulder reads 145–160°F (63–71°C) depending on desired doneness, about 40–60 more minutes (total roasting time approx. 85–105 minutes).
6. Remove the pan from the oven and tent the lamb loosely with foil. Let rest 15 minutes to allow juices to redistribute.
7. Slice or carve the lamb shoulder and serve with the roasted potatoes, carrots and pan juices spooned over the meat. Adjust seasoning and serve warm.