- 2 shoulders of lamb
- 2 lemons
- 2 onions
- 2 tomatoes
- 1 sprig of thyme or rosemary, etc.
- 1 potato
- Olive oil
- Salt and pepper
- On a baking sheet, arrange a layer of sliced onion then the thickly sliced potato and the shoulders of lamb cut in half. Cut the tomatoes in half and place in the pan then sprinkle with herbs (you can use rosemary, thyme, sage or whatever you prefer). Drizzle with olive oil and add the lemon quarters into the pan with a pinch of salt and pepper.
- Roast the lamb in the oven at 180 degrees for 45 minutes; flip the lamb every 15 minutes until it has browned on both sides.
- Serve the lamb accompanied by the vegetables.
You can leave the lamb to marinate in salt and lemon juice overnight before cooking this will result in a very tender roast lamb.