Let's Make This: Bellisari's Balsamic Roasted Lamb

Posted by Annette Bellisari on

Bellisari's Balsamic Roasted Lamb next to sauce, knives, and pears on wooden table.


1 (2-lb.) boneless lamb shoulder roast, tied with butcher's twine

4 cloves garlic, minced

1 Jar of Bellisari’s Balsamic Shallot & Black Garlic Spread

3 tbsp. extra-virgin olive oil, divided

Kosher salt

Freshly ground black pepper

2 lb. baby potatoes, halved if large


Preheat oven to 450º and place oven rack in lower third of oven. 

In a small bowl, mix together garlic, 1 Jar of Bellisari’s Balsamic Shallot & Black Garlic Spread, and 1 tablespoon oil. Season mixture generously with salt and pepper. Rub all over lamb.

In a 9"-x-13" baking dish, toss potatoes with remaining oil and season with more salt and pepper. Place lamb on top of potatoes and roast until internal temperature reaches 145º, about 1 hour.

Let rest 15 minutes, remove twine, then slice roast and serve.

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