Most Australians and New Zealanders like lamb meat.
They eat it by the rack, in a stew, and as biryani.
But one of their favorite ways to prepare this tender meat is to roast it.
This recipe is straightforward, and once you taste its marvelous flavor, you’ll likely want to put this into your regular meal rotation, perhaps with some mint sauce on the side, as Australians often do.
The two most common lamb roast cuts are the leg and the shoulder. The shoulder used in this recipe has more fat than the leg, and therefore requires slower cooking. If you have chosen to use a leg instead of a shoulder, cook it for 20, 25, or 30 minutes per pound depending on whether you want a rare medium or well-done meat.
Ingredients
8 medium white potatoes
2 large sweet potatoes
2 medium white onions
1/4 cup olive oil, divided
2 1/2 teaspoons sea salt, divided
2 1/4 pounds lamb shoulder
6 cloves garlic, cut into slivers
6 sprigs of fresh rosemary
Mint sauce, garnish
