Lemonato — Lemon-Oregano Roast Lamb Shoulder & Potatoes

Ingredients

• 2 lb Lamb Shoulder, bone-in
• 4 large Potatoes, in thick wedges
• Juice of 3 lemons, plus 1 lemon halved
• 8 cloves garlic, some slivered and some whole
• ⅓ cup olive oil
• 2 tbsp dried oregano
• 1 tsp Dijon mustard
• 1 cup stock or water
• 2 bay leaves
• Salt and black pepper

Method

1. Heat the oven to 350°F (175°C). Stab small slits all over the Lamb Shoulder and push slivers of garlic into each. Rub with half the oil, half the lemon juice, half the oregano, mustard, and a heavy hand of salt and pepper.
2. Toss the Potatoes with the remaining oil, lemon juice, oregano, whole garlic cloves, and salt in a large roasting pan, then pour the stock around them. Nest the Lamb Shoulder in the middle.
3. Cover tightly with foil and roast 60 minutes, basting the Potatoes with the pan liquid once. They should be absorbing lemon, not swimming in it.
4. Uncover, raise to 425°F (220°C), and roast 25–30 minutes more until the Lamb Shoulder is burnished and pulls apart — 195°F (90°C) for lamb shoulder, 175°F (79°C) for poultry thighs — and the Potatoes edges have gone dark and craggy.
5. Rest the meat 15 minutes under foil while the Potatoes crisp further in the turned-off oven. Squeeze the halved lemon over everything before serving.