Ingredients
- 9 Yukon gold potatoes, peeled and quartered
- 2 lemons
- 1 tablespoon dry oregano
- 1 tablespoon salt
- 2 fresh bay leaves
- :
- 1 4 to 5-lb. lamb shoulder
- 4 cloves garlic, crushed
- 3 fresh thyme sprigs
- 2 tablespoons dried oregano
- 1 quart chicken stock
- 4 tablespoons canola oil
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 lemons
- 1 cup fresh dill, chopped
- 1 cup olive oil
- 4 sprigs thyme
- 4 cloves garlic
- 2 lemons: peeled zest
- 2 fresh bay leaves
Chef notes
Perfect for Rosh Hashanah, Easter, Passover and Christmas, the combination of the juicy meat with the lemony potatoes is always an entertaining crowd-pleasing centerpiece main.
Preparation
1.To marinate the lamb combine all ingredients in marinade. Apply marinade on lamb shoulder and wrap in plastic. It is ideal to marinate overnight.
2.The next day, remove the plastic from lamb and brush off the ingredients from the marinade.
3.Season the lamb with 1 Tbsp kosher salt and 2 tsp of black pepper. Preheat oven to 325F.
4.Heat a large sauté pan and add the canola oil. Wait until the pan smokes, then proceed to sear the lamb, searing all sides.
5.Once lamb is seared, place into a roasting pan with a rack on the bottom. Place 2 cups of chicken stock on the bottom.
6.Place 4 smashed garlic cloves, 3 thyme sprigs, and 1 Tbsp of dried oregano on the lamb shoulder. Cut 1 lemon and squeeze juice all over the lamb.
7.Place the lamb, uncovered, into a 325F oven for 4 hours.
8.Once lamb is finished, remove it from the pan and allow to rest.
9.In a bowl, place the remaining 2 cups of chicken stock, 1 Tbsp salt, 1 Tbsp dried oregano, cut the last lemon and squeeze the juice into the liquid.
10.Place the peeled Yukon gold potatoes into the liquid.
11.Place the pan back into the oven and cook potatoes for 35-45 minutes.
12.Shred lamb shoulder into large pieces, serve over the lemon potatoes with a few spoonfuls of the braising liquid and chopped dill.
