Boneless Lamb Shoulder Roast

Hey, you! 🐰

I've had some requests on Facebook for Easter recipe and so I started to think about possible recipes I could share here. I realised that all the dishes I thought about were with lamb.

In fact, it is very common to eat Lamb for Easter because lamb has been the traditional meat to eat since the times of Christ, especially for celebrations. This is likely to be due to lamb being a traditional sacrificial animal since ancient times and in a way represents Jesus as he sacrificed himself and became known as the lamb of god.

Images of Roasted Leg of Lamb (this was one of my dad's signature dish), Navarin d'Agneau, Lamb Shank started floating in my mind. Remember when I cooked the 7-hour slow-cooked lamb last year? Click here for the post. That dish didn't make the cut as I could still remember the disappointment from it;

In the end, I decided to make Boneless Lamb Shoulder Roast. First because this particular meat cut is less expensive than the leg and the shank, second because it has a high-fat content which melts during the cooking process and provides much moisture and flavour to the meat, and third because it is boneless so it takes a shorter time to cook.

For this recipe, I used this Tefal Ingenio Essential Casserole (click here) as it is quite practical to use. I can use it on the stovetop as well as in the oven. It comes with a detachable handle, but the handle does not go in the oven as I fear it would melt. A lot of times, I will sear and brown meat stovetop, then transfer to the oven. Same goes for stews. This way I do not have to clean several cooking dishes. 🥳🥳

This recipe also calls for Herbes de Provence (click here). In fact, it is an herb mixture very often used with roasted meat. It is made of dried herbs which traditionally includes savory, marjoram, rosemary, thyme, and oregano.

To accompany the meat, I chose potatoes, green asparagus, and mixed mushrooms. After roasting the meat for 45 minutes, I add the vegetables to the cooking pan then proceed to roast for another 15 minutes or until the potatoes are fully cooked. You may use any other vegetables - the possibilities are endless! And the final result - exceptionally delicious! 😋

What do you usually eat for Easter Sunday?

xoxo Elodie