This roasted lamb shoulder is pared simply and successfully with Mediterranean herbs.  The lamb roll, enjoyed by Jews all over Europe, keeps the meat succulent and the flavours concentrated.

Roasted shoulder of lamb with potato green bean salad

For the lamb

  • 1 boneless shoulder of lamb
  • 1 tbs mint (chopped)
  • 1 tsp rosemary (chopped)
  • 1 clove garlic (minced)
  • 2 tbsps olive oil (plus more for roasting)
  • 1/2 tsp sea salt (plus more for roasting)
  • 1 tsp ground black pepper (plus more for roasting)
  • 1/2 tsp lemon rind (finely grated)
  • 2 sprigs rosemary

For the salad

  • 700 g new potatoes
  • 250 g green beans (trimmed and cut into 5 cm pieces)
  • 50 g kalamata olives
  • 1/2 cup feta cheese (crumbled)
  • 1/2 small red onion (finely sliced vertically)
  • 1/4 cup red wine vinegar
  • 2 tbsps lemon juice
  • 2 tbsps dijon mustard
  • 2/3 cup olive oil
  • 1 clove garlic (minced)
  • 2 tbsps oregano (finely chopped)
  • 1 pinch red pepper
  1. Preheat your oven to 250C.

  2. Place the shoulder of lamb with the fat side up on a cutting board.  Rub the mint, rosemary, garlic, olive oil, salt, pepper and lemon zest into the lamb.

  3. Roll the meat into a roulade and tie with kitchen twine, placing the rosemary sprigs between the knots.  

  4. Brush the roulade with olive oil and season with salt and black pepper on all sides.  Roast for 10 minutes.  Lower the oven temperature to 200C and roast for another 20 minutes.  Remove the lamb from the oven and wrap with aluminium foil;  let it cool for 20 minutes.  

  5. Remove the foil and twine and cut the roll into slices.  Serve with your potato salad.  

For the salad

  1. To make the dressing;  whisk together the red wine vinegar, lemon juice, mustard, olive oil, garlic, oregano, ground red pepper and salt to taste in a small bowl.

  2. Boil the potatoes in salted water until tender; drain well and set aside until just cool enough to handle, then slice them into rough chunks, flaking away the skin as you go.  

  3. Add the potatoes to a bowl with the onions and drizzle with 1/4 cup dressing and let cool to room temperature.

  4. Bring a small pot of salted water to the boil. Cook the green beans for 30 seconds to 1 minute or until bright green. Drain and transfer to ice water.  Pat dry with paper towels and set aside.

  5. Add the green beans, olives, feta cheese to the potatoes and toss with more dressing as desired. 

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