Ingredients

• 4 pound lamb shoulder, bone-in
• 6 garlic, minced
• 3 tablespoon fresh rosemary, chopped
• 2 tablespoon fresh oregano, chopped
• 2 tablespoon fresh thyme, chopped
• 2 lemon, zested and juiced
• 5 tablespoon extra virgin olive oil
• 2 teaspoon sea salt
• 1 teaspoon black pepper, freshly ground
• 1.5 pound baby potatoes, halved
• 2 red bell pepper, cut into 2-inch pieces
• 2 zucchini, cut into 1-inch rounds
• 1 red onion, cut into wedges
• 1 cup dry white wine
• 1 cup lamb stock
• 2 tablespoon tomato paste
• 0.25 cup fresh mint, leaves

Steps

1. Remove the lamb shoulder from the refrigerator 30 minutes before cooking to bring it closer to room temperature. Pat the lamb dry with paper towels.
2. In a small bowl, combine minced garlic, chopped rosemary, oregano, thyme, lemon zest, 4 tablespoons of olive oil, 1 teaspoon salt, and black pepper to create a herb paste.
3. Place the lamb shoulder on a cutting board and score the fat cap in a crosshatch pattern, cutting about ¼ inch deep. Rub the herb paste all over the lamb shoulder, pressing it into the meat and scores. Season the entire surface with remaining salt.
4. Preheat the oven to 450°F (230°C).
5. In a large roasting pan, toss the halved potatoes, bell pepper pieces, zucchini rounds, and red onion wedges with the remaining 1 tablespoon of olive oil. Arrange the vegetables around the perimeter of the pan.
6. Place the herb-rubbed lamb shoulder in the center of the roasting pan, on top of or nestled among the vegetables.
7. Roast the lamb at 450°F (230°C) for 15 minutes until the surface begins to brown.
8. Reduce the oven temperature to 350°F (175°C). Pour the white wine and stock into the bottom of the pan (not over the lamb). Stir the tomato paste into the liquid.
9. Cover the roasting pan loosely with aluminum foil to prevent the top from over-browning. Continue roasting for 60–70 minutes, stirring the vegetables halfway through.
10. Remove the foil and check the lamb with a meat thermometer inserted into the thickest part of the shoulder without touching bone. The internal temperature should reach 160°F (71°C) for medium doneness. If needed, roast uncovered for an additional 10–15 minutes.
11. Remove the roasting pan from the oven and transfer the lamb to a clean cutting board. Tent it loosely with foil and let it rest for 10 minutes before carving.
12. While the lamb rests, transfer the roasting pan to the stovetop over medium-high heat. Simmer the pan juices and vegetables for 3–5 minutes to reduce slightly and concentrate flavors. Taste and adjust seasoning with salt and pepper as needed.
13. Carve the lamb shoulder into slices and transfer to a serving platter. Arrange the roasted vegetables around the lamb and pour the pan sauce over the top. Drizzle with fresh lemon juice and garnish with fresh mint leaves and extra herb sprigs.