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Jamie Oliver Incredible roasted shoulder of lamb with smashed veg and greens recipe

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.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6
Course: Main Course
Cuisine: British
Calories: 520
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 170°C (340°F).
  2. Score the lamb shoulder all over. Rub it generously with olive oil, salt, pepper, minced garlic, and rosemary leaves.
  3. 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.
  4. While the lamb is cooking, boil the potatoes, carrots, and parsnips together until fork-tender.
  5. Drain and return them to the pot. Add butter, season with salt and pepper, and roughly mash. Leave some texture for a rustic feel.
  6. When the lamb is done, remove it from the tray and let it rest under foil.
  7. Skim off excess fat from the tray juices. You can serve these juices as a gravy.
  8. Steam or boil your greens for 3 to 5 minutes until just tender. Finish with a bit of butter or lemon juice.
  9. 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

My tips to make the best Jamie Oliver Incredible Roasted Shoulder of Lamb with Smashed Veg & Greens
Let the lamb rest for at least 15 minutes before carving to keep it juicy.
Don’t over-mash the veg. Leaving a few chunks gives a nice rustic texture.
If you have time, marinate the lamb with garlic and rosemary overnight.
Save the pan juices. They make an amazing gravy.
Use seasonal greens for the freshest taste.

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)
These are approximate values and can vary depending on the size of lamb and type of vegetables used.