Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb (680 g) boneless lamb shoulder, cut into 1.5-inch chunks
- 1.5 lb (680 g) baby potatoes, halved
- 2 medium red onions, cut into wedges
- 2 cups (300 g) cherry tomatoes
- 1/2 cup (80 g) pitted Kalamata olives
- 4 garlic cloves, minced
- 1 lemon (zest + 2 tbsp juice)
- 2 tbsp finely chopped fresh rosemary
- 1 tsp dried oregano (optional)
- 3 tbsp extra-virgin olive oil
- 1 1/2 tsp kosher salt; 1 tsp black pepper
- 1 1/2 tbsp red wine vinegar
- Pinch red pepper flakes (optional)
Do This
- 1. Heat oven to 425°F (220°C). Place a large rimmed sheet pan inside to preheat.
- 2. Whisk oil, lemon zest/juice, garlic, rosemary, oregano, salt, pepper, and chili flakes.
- 3. Toss lamb in marinade; rest 10 minutes. Prep potatoes, onions, tomatoes.
- 4. Add potatoes and onions to the empty marinade bowl to coat. Spread lamb and veg on hot pan.
- 5. Roast 30 minutes, stirring once halfway, until edges are browned.
- 6. Add tomatoes; roast 10 minutes. Add olives and vinegar; roast 5 minutes more. Rest 5 minutes and serve.
Why You’ll Love This Recipe
- Bright lemon and piney rosemary pair beautifully with rich, tender lamb shoulder.
- Everything roasts on one tray—minimal cleanup with maximum flavor.
- Juicy cherry tomatoes and briny olives add pops of color and balance.
- Hands-off cooking and reliable results make it perfect for weeknights or casual entertaining.
Grocery List
- Produce: Baby potatoes, red onions, cherry tomatoes, garlic, lemons, fresh rosemary, optional parsley
- Dairy: Optional feta or plain Greek yogurt for serving
- Pantry: Boneless lamb shoulder, Kalamata olives, extra-virgin olive oil, red wine vinegar, kosher salt, black pepper, dried oregano, red pepper flakes
Full Ingredients
Lamb & Marinade
- 1.5 lb (680 g) boneless lamb shoulder, trimmed and cut into 1.5-inch chunks
- 3 tbsp extra-virgin olive oil
- 1 lemon, finely zested and juiced (about 2 tbsp juice)
- 4 garlic cloves, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp dried oregano (optional)
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1/2 tsp red pepper flakes (optional)
Vegetables
- 1.5 lb (680 g) baby potatoes, halved (larger ones quartered)
- 2 medium red onions, cut into 8 wedges each
- 2 cups (300 g) cherry tomatoes
Finish & Garnish
- 1/2 cup (80 g) pitted Kalamata olives
- 1 1/2 tbsp red wine vinegar, plus more to taste
- Extra rosemary sprigs and/or chopped parsley, for garnish
- Lemon wedges, for serving (optional)
Step-by-Step Instructions
Step 1: Heat the oven and pan
Place a large rimmed sheet pan (about 13×18 inches) on the middle-upper rack of your oven and preheat to 425°F (220°C). Preheating the pan helps the potatoes and lamb sear on contact, promoting browning and crisp edges.
Step 2: Make the lemon-rosemary marinade
In a large bowl, whisk together the olive oil, lemon zest and juice, garlic, chopped rosemary, dried oregano (if using), kosher salt, black pepper, and red pepper flakes. This marinade should smell bright, garlicky, and herbaceous.
Step 3: Season the lamb and prep the veg
Add the lamb chunks to the bowl and toss thoroughly to coat. Let stand at room temperature for 10 minutes while you prepare the vegetables. Halve the baby potatoes (quarter any large ones) and cut the red onions into wedges. Rinse and dry the cherry tomatoes. This brief rest flavors the lamb while the oven and pan heat fully.
Step 4: Load the hot pan
Using tongs and oven mitts, carefully remove the hot pan. Transfer the lamb to the pan, spacing pieces apart. Add the potatoes and red onion wedges to the now-empty marinade bowl and toss to pick up any remaining oil and seasonings, then spread them on the pan around the lamb in a single layer. Avoid crowding—space is key to browning. Return the pan to the oven.
Step 5: Roast until browned
Roast for 30 minutes, stirring the potatoes and flipping the lamb once halfway through, until the lamb is well-browned at the edges and the potatoes are beginning to turn golden and tender.
Step 6: Add tomatoes for a juicy burst
Scatter the cherry tomatoes over the tray and roast for 10 minutes more, just until the tomatoes blister and slump, releasing sweet juices that mingle with the lamb drippings.
Step 7: Finish with olives and vinegar
Add the Kalamata olives and drizzle the red wine vinegar over everything. Roast 5 minutes more. Remove from the oven and rest 5 minutes, then toss gently to coat with the pan juices. Taste and adjust with a pinch of salt or an extra splash of vinegar. Garnish with rosemary or parsley and serve with lemon wedges, if you like.
Pro Tips
- Use a large, preheated sheet pan so everything roasts—never steams.
- Dry the lamb well before marinating for better browning.
- Add tomatoes and olives late so they stay plump and flavorful rather than shriveled or overly salty.
- For a deeper char, broil for 1–2 minutes at the end, watching carefully.
- Preferred doneness: lamb shoulder chunks are great from 145°F (medium) up to 160°F+ (more tender and shreddy). A quick-read thermometer helps.
Variations
- Greek-style finish: Add 1 tsp dried oregano to the marinade and sprinkle 3–4 oz crumbled feta over the tray after roasting.
- Harissa heat: Swap the chili flakes for 1 tbsp harissa paste in the marinade and garnish with mint.
- Veg boost: Add 1 cup (165 g) drained chickpeas with the tomatoes for extra substance and texture.
Storage & Make-Ahead
Marinate the lamb up to 24 hours ahead; keep covered and refrigerated. Leftovers keep 3 days refrigerated in an airtight container or up to 2 months frozen. Reheat on a sheet pan at 375°F (190°C) for 12–15 minutes until hot, adding a splash of water or vinegar to reawaken the pan juices. For crisp edges, finish with 1 minute under the broiler.
Nutrition (per serving)
Approx. 640 calories; 35 g fat; 38 g carbohydrates; 5 g fiber; 34 g protein; 1080 mg sodium. Nutrition will vary based on exact ingredients and salt level.
