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Roasted Lamb Shoulder with Vegetables

A simple one-pan recipe with tender roast lamb and vegetables.
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Servings: 2
Ingredients Method

Ingredients
  

  • 1.2 - 1.5 kg boneless lamb shoulder
  • 3 large potatoes, peeled and cut into chunks
  • ½ Butternut pumpkin, peeled and cut into chunks
  • 3 large tomatoes, cut into chunks
  • 2 brown onions, skin on, cut into wedges
  • 8 cloves of garlic, skin on
  • 1 tsp fennel seeds
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 3 sprigs of fresh rosemary
  • 2 red capsicums, seeded and cut into chunks
  • salt
  • freshly ground black pepper
  • 125 ml olive oil
  • juice from 1 lemon

Method
 

  1. Preheat oven to 170°C .
  2. Cut the lamb into rough 8 cm chunks.
  3. Place the lamb, potatoes, pumpkin, tomatoes, onions, garlic, fennel seeds, cumin, oregano, rosemary and capsicum into a large roasting dish lined with baking paper. Season well with salt and pepper, generously douse everything in olive oil, and squeeze over the lemon juice. Toss everything with your hands to coat.
  4. Bake for 45 minutes, tossing around every now and then to keep everything moist, until vegetables are tender and meat is golden.