I still remember the first time I made Jamie Oliver’s incredible roasted shoulder of lamb with smashed veg and greens. It was a Sunday afternoon, the kind where you crave something hearty and homey. I wanted to make something special but not too fussy. This recipe came to the rescue and instantly became one of my go-to comfort meals. There’s something deeply satisfying about slow-cooked lamb that just melts in your mouth, paired with rustic smashed vegetables and tender greens. The aroma alone is enough to make anyone’s stomach growl in anticipation.
What I love about this dish is how it turns a humble cut of meat into a showstopper with just a handful of fresh ingredients. It’s the kind of recipe that feels luxurious but is actually very down-to-earth. The lamb cooks slowly, soaking up the flavors of garlic, rosemary, and olive oil. While it roasts, I usually prepare the smashed veg, which is more than just a side dish. It’s a comforting, flavorful base that catches all the juices from the meat. The greens add balance and a touch of brightness, making this a complete meal on one tray.
Whenever I make this, I feel like I’m cooking with love. It’s perfect for feeding a small gathering or making a regular dinner feel a little more elevated. And the best part? The leftovers are even better the next day. I always end up sneaking a few cold slices of lamb straight from the fridge. If you’re in the mood for something warming, flavorful, and incredibly satisfying, let me walk you through how I prepare this unforgettable dish. Once you try it, I think you’ll understand why it’s earned a permanent spot in my kitchen.
What is Jamie Oliver Incredible Roasted Shoulder of Lamb with Smashed Veg & Greens?
This recipe is a slow-roasted lamb shoulder cooked until fall-apart tender, served over rustic smashed vegetables and seasonal greens. It combines comforting textures with bold, herby flavors and captures the essence of a perfect British-style roast with a modern twist.
Why you should try this recipe?
You should try this recipe because it’s both rustic and refined. It’s easy to prepare, deeply flavorful, and incredibly satisfying. The lamb becomes tender and rich, the veg is buttery and hearty, and the greens bring everything together. Whether it’s for a celebration or a weekend treat, this dish is guaranteed to impress.
Ingredients needed to make Jamie Oliver Incredible Roasted Shoulder of Lamb with Smashed Veg & Greens
For the lamb:
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1.5 to 2 kg lamb shoulder, bone in
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1 bulb garlic
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2 sprigs fresh rosemary
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Olive oil
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Sea salt and black pepper
For the smashed veg:
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750g potatoes, peeled and chopped
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500g carrots, peeled and chopped
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2 parsnips, peeled and chopped
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50g unsalted butter
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Salt and pepper to taste
For the greens:
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300g tenderstem broccoli or green beans
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A knob of butter or a drizzle of olive oil
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Lemon juice to finish
Instruction to make Jamie Oliver Incredible Roasted Shoulder of Lamb with Smashed Veg & Greens
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Preheat your oven to 170°C (340°F).
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Score the lamb shoulder all over. Rub it generously with olive oil, salt, pepper, minced garlic, and rosemary leaves.
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Place it in a large roasting tray with the remaining garlic bulb (halved) and a splash of water. Cover tightly with foil and roast for 3.5 to 4 hours until the meat is tender and falling off the bone.
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While the lamb is cooking, boil the potatoes, carrots, and parsnips together until fork-tender.
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Drain and return them to the pot. Add butter, season with salt and pepper, and roughly mash. Leave some texture for a rustic feel.
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When the lamb is done, remove it from the tray and let it rest under foil.
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Skim off excess fat from the tray juices. You can serve these juices as a gravy.
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Steam or boil your greens for 3 to 5 minutes until just tender. Finish with a bit of butter or lemon juice.
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To serve, spoon the smashed veg onto plates, top with chunks of tender lamb, and add the greens on the side. Drizzle the pan juices over everything.
Jamie Oliver Incredible Roasted Shoulder of Lamb with Smashed Veg & Greens
Ingredients
For the lamb:
- 1.5 to 2 kg lamb shoulder bone in
- 1 bulb garlic
- 2 sprigs fresh rosemary
- Olive oil
- Sea salt and black pepper
For the smashed veg:
- 750 g potatoes peeled and chopped
- 500 g carrots peeled and chopped
- 2 parsnips peeled and chopped
- 50 g unsalted butter
- Salt and pepper to taste
For the greens:
- 300 g tenderstem broccoli or green beans
- A knob of butter or a drizzle of olive oil
- Lemon juice to finish
Instructions
- Preheat your oven to 170°C (340°F).
- Score the lamb shoulder all over. Rub it generously with olive oil, salt, pepper, minced garlic, and rosemary leaves.
- Place it in a large roasting tray with the remaining garlic bulb (halved) and a splash of water. Cover tightly with foil and roast for 3.5 to 4 hours until the meat is tender and falling off the bone.
- While the lamb is cooking, boil the potatoes, carrots, and parsnips together until fork-tender.
- Drain and return them to the pot. Add butter, season with salt and pepper, and roughly mash. Leave some texture for a rustic feel.
- When the lamb is done, remove it from the tray and let it rest under foil.
- Skim off excess fat from the tray juices. You can serve these juices as a gravy.
- Steam or boil your greens for 3 to 5 minutes until just tender. Finish with a bit of butter or lemon juice.
- To serve, spoon the smashed veg onto plates, top with chunks of tender lamb, and add the greens on the side. Drizzle the pan juices over everything.
Notes
Nutritional value
Per serving (based on 6 servings):- Calories: 520 kcal
- Protein: 35g
- Carbohydrates: 28g
- Fat: 30g
- Fiber: 6g
- Sugars: 6g
- Sodium: Moderate (based on salt added)
What goes well with Jamie Oliver Incredible Roasted Shoulder of Lamb with Smashed Veg & Greens
I love serving this dish with crusty bread to mop up all the juices. A glass of red wine, especially something bold like a Shiraz or Merlot, complements the richness perfectly. For something lighter, a side of roasted cherry tomatoes or a fresh green salad also works beautifully.
My tips to make the best Jamie Oliver Incredible Roasted Shoulder of Lamb with Smashed Veg & Greens
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Let the lamb rest for at least 15 minutes before carving to keep it juicy.
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Don’t over-mash the veg. Leaving a few chunks gives a nice rustic texture.
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If you have time, marinate the lamb with garlic and rosemary overnight.
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Save the pan juices. They make an amazing gravy.
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Use seasonal greens for the freshest taste.
Easy variations of Jamie Oliver Incredible Roasted Shoulder of Lamb with Smashed Veg & Greens
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Try sweet potatoes or turnips in place of carrots and parsnips.
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Add a bit of Dijon mustard or horseradish to the smashed veg for a zingy twist.
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Use fresh mint in the greens for a fragrant, summery note.
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Swap out lamb for pork shoulder using the same method.
Best way to store Jamie Oliver Incredible Roasted Shoulder of Lamb with Smashed Veg & Greens
Let everything cool completely. Store the lamb and veg separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the lamb in a low oven and reheat the veg in a pan with a splash of water or butter.
Nutritional value
Per serving (based on 6 servings):
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Calories: 520 kcal
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Protein: 35g
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Carbohydrates: 28g
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Fat: 30g
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Fiber: 6g
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Sugars: 6g
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Sodium: Moderate (based on salt added)
These are approximate values and can vary depending on the size of lamb and type of vegetables used.
FAQs
Can I use boneless lamb shoulder?
Yes, but bone-in gives more flavor and moisture during roasting.
How long should I cook it if the lamb is smaller?
Roughly 45 minutes per kilo, but always check tenderness by pulling with a fork.
Can I prepare the smashed veg in advance?
Absolutely. Just reheat gently with a splash of milk or butter before serving.
What greens work best?
Broccoli, spinach, kale, green beans, or even peas are great options.
Can I freeze leftovers?
Yes. Wrap the lamb tightly and store in the freezer for up to 2 months. Defrost fully before reheating.
Conclusion
Making Jamie Oliver’s incredible roasted shoulder of lamb with smashed veg and greens always brings me a deep sense of comfort and accomplishment. It’s one of those recipes that feels like a small celebration, no matter the occasion. The process itself is calming. The aroma that fills the kitchen while the lamb roasts slowly is one of the best parts. I often find myself peeking into the oven, eagerly watching the magic happen.
Over time, I’ve added little touches to make it my own, but the heart of the dish stays true to Jamie’s original idea. It’s about cooking with love, using good ingredients, and taking the time to let flavors develop. The combination of melt-in-your-mouth lamb, buttery smashed veg, and crisp greens is pure joy on a plate. It brings people together and sparks conversations. I’ve served it on birthdays, rainy days, and lazy weekends, and it always hits the mark.
The beauty of this dish lies in its simplicity. There’s no need for complicated sauces or fussy sides. Everything you need is in the pan. And those leftovers? They’re a treasure. I’ve used them in wraps, sandwiches, and even stirred into soup for a whole new meal. If you’ve never tried slow-roasting lamb before, this is the perfect place to start.
So next time you want to treat yourself or feed the people you love something truly memorable, give this recipe a go. Take your time, enjoy the process, and let the food speak for itself. It’s hearty, comforting, and filled with flavor. Just the way a proper meal should be.
Let me know how it turns out when you make it. I promise, you won’t be disappointed.
