Roast Lamb From New York Times - lamb shoulder

Method

• Garlic, Dill and Potatoes
• Heat oven to 400. Rub a 2-pound piece of boneless lamb shoulder with a mixture of chopped dill, minced garlic, olive oil, salt and pepper. Roll and tie (or just roll into a uniform roast). Marinate in the fridge for a few hours if you have time. Spread small or cut-up potatoes in a roasting pan; toss with olive oil, salt and pepper, and lay lamb on top. Roast until the lamb reaches 130 (for medium rare), 45 minutes to 1 hour and 15 minutes. Slice and serve with pan juices.