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Shared by Micaela Pavoncello

Italian Roasted Lamb Shoulder With Potatoes

Yield: 6-8 servingsTime: 1 h and 45 min

Shared by Micaela Pavoncello

Roasted lamb shoulder with herbs and potatoes, green serving dish.
Photographer: Penny De Los Santos. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.

Italian Roasted Lamb Shoulder With Potatoes

Yield: 6-8 servingsTime: 1 h and 45 min

Family Journey

Rome, Italy

This recipe was shared by Micaela Pavoncello. Read more about her family in "A Roman Passover Menu From an Ancient Community" and try her recipes for stracotto (Italian beef braised with tomatoes), riso al uovo (creamy Italian rice), and carciofi alla romana (Roman-style artichokes).


  • 4 ½ pounds bone-in lamb shoulder
  • ½ cup olive oil, divided
  • 5 teaspoons kosher salt, divided
  • 3 ½ teaspoons ground black pepper
  • 5 fresh rosemary branches
  • 2 garlic cloves, unpeeled
  • 4-6 medium red potatoes or yukon gold potatoes, peeled and cut into 1 ½ inch pieces 
Main CoursesPassover Meat Kosher for PassoverWestern Europe


  • Step 1

    Preheat the oven to 375 F.

  • Step 2

    Place the lamb onto a roasting pan. Pour ¼ cup olive oil over the lamb and rub the olive oil onto all sides of the meat to coat. Sprinkle the lamb evenly with 4 ½  teaspoons salt and 3 teaspoons black pepper. 

  • Step 3

    Add the potatoes into the pan around the lamb. Pour ¼ cup olive oil, ½ teaspoon salt and ½ teaspoon pepper over the potatoes and toss to coat. Place the rosemary branches around the pan making sure some are making contact with the lamb and some are with the potatoes. Add the two garlic cloves to the potatoes. 

  • Step 4

    Transfer the baking pan into the oven and roast uncovered for 1 ½ hours until the lamb is cooked through and the potatoes are golden and tender. 

  • Step 5

    Serve hot. Micaela likes to serve the lamb whole at the table and to slice and serve at the table.