Roasted Lamb with Potatoes

Preheat the oven to 180 °C. Pat the lamb shoulder dry with a paper towel and make several shallow cuts into it.

In a small bowl, mix 30 ml olive oil, minced garlic, rosemary, thyme, salt and ground black pepper. Thoroughly rub the prepared mixture into the lamb.

In a larger bowl, combine the sliced potatoes, carrots and red onion. Drizzle with 15 ml olive oil, season with salt and mix everything well.

Spread the vegetables over the bottom of the roasting pan, then place the marinated lamb shoulder on top.

Carefully pour the dry white wine along the edge of the pan. Cover the pan tightly with a lid or a double layer of aluminum foil.

Roast in the preheated oven for 75 minutes, until the meat becomes tender and the vegetables absorb the delicious roasting juices.

After 75 minutes, uncover the pan, gently baste the meat and potatoes with the juices from the bottom of the pan, then roast uncovered for another 20 to 25 minutes at 200 °C, until the meat and potatoes develop a nice crispy golden-brown crust.

Remove the pan from the oven, let the meat rest for 10 minutes on a cutting board, then slice it and serve warm with the roasted potatoes and vegetables.