Mia Kouppa

• Before you start cooking, take the lamb out of the refrigerator and let it rest at room temperature for at least 30 minutes. This allows it to cook more evenly and ensures a more accurate temperature reading.
  5 pounds lamb shoulder
• Trim any excess fat from the lamb shoulder, then place it in the center of a large pan to coat it evenly with the marinade and to insert the garlic.

Prepare the marinade

• Combine all the ingredients for the marinade together in a bowl and stir to combine. Set aside.
  3 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp dry Greek oregano, 1 tbsp fresh rosemary, chopped, 1 tsp salt, ½ tsp black pepper

Prepare lamb

• Pat the room temperature lamb dry with paper towels and use a sharp knife to make slits all around the lamb shoulder. Insert garlic slivers into the slits and push them in as far as possible.
  4 cloves garlic, cut into thin slivers
• Brush the marinade all over the surface of the lamb to ensure that the top of the lamb shoulder is covered in the mixture. If there is any marinade left over, set it aside.

Prepare the potatoes

• Peel your potatoes and cut them into wedges. Peel the carrots and cut them into chunks. Combine in a large bowl and toss with the olive oil, vegetable oil, lemon juice, oregano, salt and pepper.
  6 large potatoes, 2 large carrots, ¾ cup olive oil, ¾ cup vegetable oil, ½ cup lemon juice, 1 tbsp dry Greek oregano, 1 tsp salt, ½ tsp black pepper

To assemble and roast

• Preheat your oven to 450 °F
• Place your lamb shoulder in the center of a larger roasting pan. Arrange the potatoes and carrots around the lamb shoulder, spreading them as evenly as possible. It is okay if they overlap. If there is any remaining lamb marinade, pour it over the lamb at this point.
• Raost in the lower rack of your oven, uncovered, for 15 minutes at 450 °F. Then lower your oven temperature to 360 °F. After an hour of cooking, sprinkle the paprika over your potatoes and stir gently.
  1 tsp paprika
• Continue to roast until your lamb reaches your desired doneness (See Recipe Note). It is best to use a meat thermometer to ensure that your lamb is ready.
• Once your lamb has reached the desired doneness, transfer it carefully to a cutting board or large platter. Cover it with aluminum foil and allow your lamb to rest for 20 minutes minimally before carving it. This will allow the juices to settle, resulting in more tender meat.
• Check your potatoes; it is possible that they are not quite ready yet. Turn your heat up to 400 °F. Stir your potatoes well and spread them evenly in your pan. Continue to cook until they are soft and easily pierced with a sharp knife.

To serve

• To serve your roast lamb shoulder slice it into serving size pieces. See Recipe Note for a link to a great tutorial on how to easily carve a lamb shoulder. Serve with roasted potatoes and carrots, and enjoy!