Dinner yesterday. It was heavenly! The herbs and spices on top seasoned the meat beautifully. Currently, for my much-belated lunch,  I’m eating cold lamb with fresh blueberries on top. Yum!

(Sorry about the poor image quality. What can I say, I’m a cook, not a photographer!)


  • 2.5-3 lb shoulder of lamb
  • 7-10 cloves garlic, peeled and sliced
  • 4 leaves fresh sage, finely chopped
  • 1 tbsp finely chopped fresh thyme
  • 1 tbsp finely chopped fresh mint
  • the juice of 1 lemon
  • freshly ground black pepper
  • 1 lb small new potatoes, washed thoroughly
  • 1 leek, chopped into .5 inch pieces

Preheat your oven to 425 degrees. Stab the top and sides of the lamb with the tip of a very sharp knife, and insert the garlic all over. Combine the other herbs, and rub thoroughly over the whole surface of the lamb. squeeze over the top the juice of the lemon, and also a few grinds of black pepper.

On the baking pan, create a bed out of the chopped leeks, roughly the same size as the roast. Place roast on top of the leeks, and surround closely with the potatoes. Roast in oven until a thermometer in the center of the shoulder reads 160 degrees Fahrenheit. The meat will be a pale pink in the center, and the vegetables will have soaked up all of the lamb’s juices, as well as imparting their own flavor to the lamb.

Let rest for five minutes on the serving platter before slicing. Serve with a lovely fresh salad for a holiday, or just a plain wonderful meal.

(I use a digital probe thermometer to check my meat, rather than roasting entirely based on time. If you don’t have a probe, I strongly advise you get one! They’re only about $20 at any kitchen supply store, and they have saved many a chicken of mine from becoming over-done, or coming out raw.)