Fit Christmas Slow-Roasted Lamb Shoulder with Garlic-Herb Greek Yogurt and Green Winter Vegetables Recipe

Way to Cook: 

Preheat oven to 300°F (150°C). Pat lamb shoulder dry and season generously with salt and pepper.
Mix olive oil, garlic, rosemary, thyme, and lemon zest. Rub over lamb.
Place lamb in a roasting pan, cover tightly with foil, and roast for 3.5–4 hours until tender.
Uncover for last 20 minutes to lightly brown the exterior. Rest lamb 15 minutes before slicing.
Stir together Greek yogurt, garlic, herbs, and salt. Chill until serving.
Toss Brussels sprouts with olive oil, rosemary, salt, and pepper. Roast at 425°F (220°C) for 25–30 minutes.
Sauté broccolini in olive oil over medium heat for 5–7 minutes until tender-crisp.
Blanch green beans, then toss with olive oil, lemon juice, rosemary, salt, and pepper.
Serve lamb sliced with a dollop of garlic-herb yogurt, vegetables on the side, and garnish with herbs and cranberries.
Prep Time: 25 minutes | Cooking Time: 4 hours | Total Time: 4 hours 25 minutes
Kcal: 540 kcal | Servings: 6 servings