Slow roasted garlic and herb smothered lamb with salt roasted veg

Roast lamb and salt baked vegetables

I woke up the other day and felt that it was a great day for cooking. I have been making so much pasta lately and spent too much time developing various flavors there hasn’t really been enough time to think of much else.

A while back I saw salt baked vegetables and wanted to make some. The greengrocer at the market had some amazing looking radishes that I bought for roasting. Jersey Royal potatoes are in season and they are such a treat, this is the time of the year to get excited about potatoes!  I was so tempted to roast them but in the end I decided to simply boil them in salted water and toss them in a little bit of butter, so simple and so good. I had half a shoulder of lamb in the fridge from The Black Butchers that would go well with my vegetables.


I started by making the garlic rub. I roast shoulder of lamb every so often and I always try to think of a new flavors to use in the rub. Garlic and salt are always in there but this time I added some more things, including some hot sauce.



Garlic, hot sauce and herb rub

preparation time 10 m inutes

cooking time 0 minutes

serves 1/2 shoulder of lamb


  • 5 large cloves of garlic, peeled and crushed
  • 2 sprigs of mint, leaves only, sliced fine
  • 3 sprigs of rosemary, leaves only, half chopped fine
  • 2 fronds of wild fennel, chopped fine
  • 1 tbsp rapeseed oil
  • a few small, fresh bayleaves or 2 larger ones, core removed and sliced fine
  • 1 heaped tsp sea salt
  • 1 heaped tsp sumac
  • 2 heaped tsp sesame seeds
  • 1/2 tsp crushed black and green pepper
  • 1 heaped tsp Heatonomy Very Hot Hot Sauce
  • 1 red chilli, chopped fine

Rinse and chop the herbs. Keep some rosemary leaves whole.

garlic and herbs


Mix with the crushed garlic, oil and spices. Add the Hot Sauce.



Garlic and herb rub for lamb


I used this for the shoulder of lamb but it would also work with pork or chicken. As a rub, like here, or as a marinade.


Garlic and herb smothered shoulder of lamb

preparation time 5 minutes

cooking time 5 hours

oven 140C or 284F

serves 3-4


  • 1/2 shoulder of lamb on the bone
  • about 1/2 dl or 1/4 cup of the garlic and herb rub

Use a pairing knife and cut the shoulder of lamb. This is to let the spices penetrate the meat. Smother the shoulder all around with the garlic and herb rub and make sure it goes in to the cuts as well.


shoulder of lamb for roasting


When the lamb is ready you should be able to pull the meat off the bone with a spoon, it will be so tender.


slow roast shoulder of lamb


I baked the vegetables in the same temperature as the lamb and added them for the last hour in the same oven.


Salt baked vegetables 

preparation time 5 minutes 

cooking time 1 hour 

serves 2

oven 140C or 284F


  • 2 carrots, quartered
  • a bunch of radishes
  • 1 red chilli
  • garlic cloves, skin on
  • sea salt

Rinse the carrots and the radishes but don’t peel them. Cut the carrot in quarters, remove the tops of the radishes but keep a little green on the top.

Place the vegetables in an ovenproof dish and add the salt, enough to almost cover the vegetables.


Salt roasted vegetables


Salt baked vegetables


Roast them for an hour. Check that the vegetables are cooked through.


salt roasted vegetables


The vegetables tasted amazing and the radishes were transformed.


salt roasted radish


I did a vinegar caramel and cooked a red onion in it to serve with the lamb. The vinegar added a hint of acidity and with the caramelized sugar it brought out the flavor of the onion in a really nice way.


Caramelized onion


I served the lamb on the bone with the salt baked vegetables for everyone to pull their own meat off it.


Roast lamb and salt baked vegetables


I plated one portion and served it with red currant jelly and extra butter for the potatoes.


slow roast lamb with salt baked potatoes and Jersey Royals


The chilli had a lovely and slightly mellowed flavor, the garlic was soft and delicious, the carrots and the radishes had a lovely texture and flavor. I will absolutely salt bake vegetables again.


Better late than never, I always think so, I am joining Fiesta Friday with my dish. This week there are two lovely co hosts, Monika, Everyday Healthy Recipes and Sue, Birgerbird.













6 Responses to “Slow roasted garlic and herb smothered lamb with salt roasted veg”
  1. chefkreso says:

    Looks incredible Petra, amazing photos as always 😁

  2. Omg, that’s a meal fit for a queen or king!! Next time I do lamb, I’ll refer to this. Thanks!

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