Ingredients
1 Opal Valley® Boneless (netted) Lamb Shoulder, fresh or frozen, thawed in refrigerator overnight if frozen
Salt and freshly ground black pepper
1 tbsp olive oil
6 medium Yukon Gold or Russet potatoes, peeled (optional) and thinly sliced
6 cloves garlic, minced
3 tbsp butter, melted
3 tbsp fresh thyme, leaves only
3/4 cup vegetable stock
1/2 cup lemon juice
2 tbsp dried oregano
4 strips fresh lemon peel
Directions
- Preheat oven to 325ºF (160ºC)
- Keep netting on (throughout entire cooking process) and generously season lamb with salt and pepper
- In a large oven safe roasting pan, over medium-high heat, add olive oil. When pan is hot, add lamb and brown on all sides, Transfer to a plate
- In a large bowl combine potato slices, garlic, butter, thyme and season with salt and pepper
- Layer potato slices in roasting pan and drizzle with vegetable stock. Place lamb on top of potatoes
- Drizzle lemon juice over both lamb and potatoes. Sprinkle evenly with oregano and add lemon peel. Season again with salt and pepper
- Cover with foil (or lid) and transfer to oven. Bake for 2-3 hours or until lamb is very tender
- Remove from oven and rest for 15 minutes. Cut netting off and slice or shred the meat using two forks
