Italian Roasted Lamb Shoulder With Potatoes — Jewish Food Society
Photographer: Penny De Los Santos. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.
Ingredients
- 4 ½ pounds bone-in lamb shoulder
- ½ cup olive oil, divided
- 5 teaspoons kosher salt, divided
- 3 ½ teaspoons ground black pepper
- 5 fresh rosemary branches
- 2 garlic cloves, unpeeled
- 4-6 medium red potatoes or yukon gold potatoes, peeled and cut into 1 ½ inch pieces
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