Rosemary and Garlic Roasted Lamb

After more than 3 months of no kitchen I am slowly getting up to speed.  Today I took a lamb shoulder roast out of my freezer and made this.  It was sooooo good to have something roasted rather than a crockpot or microwaved meal.

I am also doing research on what type of cooking classes might be of interest in my little city.  Today, as I was having my hair shampooed, I picked the gal's brain.  She would love to know how to season meat and use more spices.  It confounded me at the time.  Perhaps because it is second nature to me but after I threw this little roast in the oven, I got it!  It was an 'aha!' moment.

There is nothing complicated about doing a simple roast lamb.  I studded this with a few pieces of garlic.  Then I seasoned the top of the roast with sea salt, coarsely ground black pepper and dried rosemary.  Before seasoning, I rubbed the meat with a little olive oil so the seasonings would stick.

I cut a russet potato into wedges, drizzled with olive oil and fresh lemon juice, and seasoned with salt and pepper.  Part way through the roasting time, I added the potato wedges to the pan.

The result...heavenly.  I roasted at 350F for about 1 1/2 hours for this little 2 pound roast.  I think this is the type of thing that others would love to know how to make.