Considering that we’re just coming out of winter (today’s puny snowflakes notwithstanding), I really didn’t make very many traditional comfort foods this winter. Sophie’s lack of interest in red meat has put a damper on the slow-roasted recipes I often make in the wintertime. But yesterday, when it was sort of gloomy and gusty, it felt like the kind of day that called for something slow-roasted and aromatic in the oven. Digging through the freezer, I uncovered a lamb shoulder roast, and set it out to thaw. Channeling my inner Lynne Rossetto-Kasper, I whipped up a marinade using ingredients I had on hand and let the roast sit for a few hours in the refrigerator, flipping it every now and then while daydreaming about how awesome it was going to taste later.
And I was right. This low effort meal was as delicious and flavorful as I had expected. After letting the roast marinate for a few hours, I stuck it in the oven, left it alone, added sweet potatoes, left it alone again, and then served it up. Everything was perfectly done and delicious. To me. However, if you were my kids, the review would have been slightly different.
Sophie’s Report: The lamb was fine. For someone else to eat.
Martin’s Report: The lamb was really good, the potatoes were tasty, but he could have used a tweezers to remove every piece of rosemary from the plate. Rosemary is INEDIBLE.
Unless you’re having them over for dinner, I’d highly recommend it.
1/2 c. lamb stock (beef or vegetable stock if lamb stock not available)
2 T. olive oil
2 T. onion, minced
1 T. brown sugar
1 T. cider vinegar
1 T. Dijon mustard
1 t. dried rosemary
1 clove garlic, minced
1/2 t. kosher salt
10 turns freshly ground black pepper
1-1/2 lbs shoulder of lamb roast
1-1/2 lbs sweet potatoes, peeled and cubed
In a large ziptop bag mix together stock through salt and pepper. Close the top, shake well to mix thoroughly. Add lamb and refrigerate for 4 hours or overnight.
Preheat oven to 325°F. In a casserole dish, add the lamb and marinade. Cover, and cook for 1 hour. Add sweet potatoes, stir to mix in with the marinade, cover again and cook for an additional 30 minutes. Remove from oven and let sit, covered, for 10 minutes.
Slice lamb across the grain and divide between plates. Remove sweet potatoes from liquid and divide between plates. Drizzle lamb and potatoes with cooked the juices from the pan. Serve.
Estimated calories: 729 cal/serving
Print it: Roasted Lamb with Sweet Potatoes