Pot Roast Boneless Lamb Shoulder

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Pot Roast Boneless Lamb Shoulder With Blueberries

pot roast boneless lamb shoulder

pot roast Boneless lamb shoulder with rosemary and thyme, herb agria potato gnocchi, charred broccoli, Fresh blueberry, red onion, and Smoked Infused balsamic relish, Sautéed button mushrooms, Capers and stuffed green olives, pan gravy, and fresh English mint.

My Creative Thought Process

Lamb is one of those meats you either love or you hate. We are so lucky in New Zealand, to have quality ingredients right on our doorstep.

I decided to create a dish that paid respect to our farmers and growers of New Zealand and the lambs that they have painstakingly bred and raised.

My sons love lamb, I wanted to make agria potato gnocchi using fresh herbs from my garden, rosemary, thyme, parsley, and basil.

Also, I looked at what was currently in season. We still have a lot of blueberries left that we froze down from when we went blueberry picking.

Blueberries and lamb go well together. I created a fresh blueberry relish recipe. Fresh English mint grows wild in our garden, and broccoli I can get it all year round.

The pan gravy I made uses the drippings from the pot roasting and I made quick vegetable stock. I was wanting to create a dish that used all these ingredients, keeping it fresh.

My inspiration comes from the fresh ingredients available to me and my sons. My creative thought process came up with a pot roast boneless lamb shoulder.

My Garden Fresh Mint
Fresh mint in my garden
My Garden Fresh Herbs
Fresh herbs in my garden
My Garden Fresh Basil
Fresh basil in my garden

New Zealand Boneless Lamb Shoulder

Boneless lamb shoulder makes for fantastic eating one of the most underrated cuts in New Zealand.

Lamb has a subtly sweet flavor, and enough fat content so that it won’t dry out when roasted.

The lamb has come from central Otago on the South Island of New Zealand, this is where wild thyme naturally grows and the sheep and lambs feed off it.

This gives the lamb a wonderful flavor. This dish is a celebration of New Zealand summer ingredients agria potatoes, broccoli, red onions, and blueberries. 

This represents some of the foods I love to cook and my family loves to eat. That’s how this dish was created it was based on what I like to cook.

The mushrooms, capers, and green olives I used to give the dish depth through texture and a salty element.

The fresh English mint brings a cleansing fresh element and works with the sweet flavor of the lamb.

The herbs I used for the gnocchi were rosemary, thyme, parsley, and basil. I pot roasted the lamb; this is an old method of cooking that I sometimes use.

Pot-roasting is an economical method of cooking that involves roasting food in a pot either in the oven or over low heat in its own juices.

Unlike braising, which involves cooking food in a quantity of stock for a long period of time in the oven.

Netted Boneless Lamb Shoulder
Boneless lamb shoulder
Fresh Herbs Thyme Parsley And Rosemary
Fresh herbs from left to right thyme, parsley, and rosemary

Food Is Very Subjective

What I like, you might not, and vice versa. Different people have different taste buds – some overly savory flavor orientated.

Others are at the other end of the scale. Some people may want overly spicy, sour, or sweet flavor notes.

There is a cultural aspect that is sometimes overlooked, Halal and Kosher are two that come to mind.

Allergens in today’s world are trending where people make an informed or uninformed lifestyle choice to remove allergens from their diet, gluten, dairy or soy are good examples.

Then there are the people who if they eat a certain food group like peanuts or crustaceans (shellfish) both these foods can induce Anaphylaxis: A life-threatening reaction.

Adequate treatment for anaphylaxis can save lives.

If you suspect that you or anyone are experiencing a severe allergic reaction, seek medical attention as soon as possible.

Symptoms of anaphylaxis include but are not limited to hives, difficulty breathing, and sudden weakness or confusion.

Getting to the point the quantities in this recipe are only a guideline, you can add more or less of any ingredient or omit something altogether. 

However in saying that for the best flavor profile and micro-nutrients it is recommended that you follow the recipe and don’t remove too many ingredients.

Larder Stables And Must Have Kitchen Tools

  • I’ll make it easy for you. stock your kitchen with these basic ingredients – Butter, milk, Himalayan pink or quality sea salt, whole peppercorns, sugar, vinegar, virgin olive oil, and plain flour.

Essential Kitchen Tools – Must Haves

You can’t be at a professional level in the kitchen unless you own a variety of high-end tools. Genius kitchen gadgets are an essential part of any home cook’s or aspiring chef’s arsenal. From some of the best chef knives, and kitchen cookware, to wooden cutting boards. These will set you apart from others and get you ready with what you need to start making meals like a chef.

My Professional Recommendations

Seasoning Food

Maldon Sea Salt Flakes
  • As a chef the most underrated ingredient in the kitchen is salt. When my recipes call for salt and pepper I use a variety of different salts and freshly ground black pepper.

Many chefs, including myself, prefer sea salt like Maldon salt flakes or Himalayan pink salt. Both can be used for cooking and finishing. They have a refined flavor that brings out the natural taste of food.

Vegetable Stock

I make vegetable stock from scratch when I want to make a pan gravy, it is really easy to do.

I use vegetable offcuts like herb stalks, brown onion skins, garlic skins, carrot peelings, whole peppercorns, and 1-star anise.

Vegetable offcuts I don’t use are potato, sweet potato, or pumpkin peelings.

Quick Vegetable Stock
Vegetable stock excellent base for gravy

I place all the ingredients into a pot and cover it with water, bring it to a boil and simmer for 20 – 30 minutes.

Strain through a fine sieve and discard the vegetable offcuts.

I try to use everything, waste nothing, and extract flavor from everything.

  • Making your own vegetable stock is an excellent way of using up vegetable scrapes.

When you’ve extracted all the flavor out of the vegetables, they can be composted down for your garden

Pot Roast Boneless Lamb Shoulder With Blueberries

Pot Roast Boneless Lamb Shoulder

This Dish Is A Celebration Of Summer Agria Potatoes, Broccoli, Red Onions, And Blueberries. These Are The Dishes I Love Creating For You.
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Dinner, Main Course
Cuisine New Zealand
Servings 4 People
Calories 453 kcal


Pot Roast Lamb Shoulder

  • 1 kg Lamb shoulder - boneless
  • 1 each Carrot - peeled and sliced
  • 3 sprigs Rosemary
  • 8 each Allspice berries - optional
  • 3 sprigs Thyme
  • 4 cloves Garlic
  • Rice bran or vegetable oil
  • Himalayan pink salt and freshly ground black pepper

Agria Potato and Herb Gnocchi

  • 3 each Agria potatoes - evenly sized
  • 2 sprigs Rosemary
  • 2 sprigs Thyme
  • 2 sprigs Parsley
  • 6-8 leaves Basil
  • 1 each Hens egg - yolk only
  • ¼-½ cup Flour - plain

Fresh Blueberry Relish 

  • 150 grams Blueberries - fresh
  • ½ each Red onion - finely diced Brunoise
  • 80 mls Olive oil - extra virgin
  • 50 mls Smoked infused balsamic vinegar
  • Himalayan pink salt and freshly ground black pepper

Pan Gravy

  • 3 cups Vegetable stock - homemade
  • Pot roast drippings
  • 1-2 tbsp Flour - plain
  • Himalayan pink salt and freshly ground black pepper


  • ½ head Broccoli
  • 6 each Mushrooms - button
  • 10 each Olives green stuffed - sliced
  • 2 tbsp Capers
  • drizzle Olive oil - extra virgin
  • Mint leaves
  • Thyme flowers


Boneless Lamb Shoulder

  • Use a suitably sized pot with a lid that will fit the boneless lamb shoulder.
    If your lamb shoulder is wrapped in netting like mine was remove the netting and flatten out the shoulder, season well with salt.
    Heat the pot on high heat, add rice bran oil, and place in the lamb.
    Sear on all sides until well browned but not burnt.
    Reduced the heat add the herbs, crushed garlic, carrot, and allspice berries, also add about  ½ cup of water.
    Place on the lid and simmer for 1 hour 45 minutes, turning every 30 – 40 minutes and add a little more water if needed. 
    Roasting Lamb With Fresh Herbs And Garlic

Agria Potato and Herb Gnocchi

  • While the lamb is cooking, add water and salt into a suitability-sized pot that will fit the potatoes.
    Bring to the boil and add the potatoes, simmer until potatoes are soft but not falling apart.
    Finely chop the rosemary parsley and thyme, finely slice the basil leaves.
    Drain the water, leave the potatoes in the pot for 5 minutes to steam dry.
  • Carefully peel the skin off the potatoes, this needs to be done while the potatoes are still hot.
    Put the potatoes through a potato ricer or mouli and into a bowl.  
    Add the chopped herbs, egg yolk, salt, and pepper.
    Sieved Potatoes and Fresh Herbs
  • Mix until everything is incorporated, don’t overwork as the potatoes they will become gluey.
    Fold in the flour, it should now be light and airy.
    Break the gnocchi dough into 3 even pieces and roll into 1.5 – 2 cm (0.6″ – 0.8″) diameter cylinders.
    Now cut into about 0.5 – 1 cm (0.2″ – 0.6″) pieces and lightly squeeze to make a pillow shape.
    Place gnocchi onto a lightly oiled plate and rest in the fridge for 30 – 40 minutes.
    Bring a pot of salted water to a boil and place in the gnocchi, when they are cooked they will float to the top.
    Quickly remove from the water drain well and place back onto a plate or tray.
    Leave in the fridge until needed. 
    Fresh Herb Gnocchi Dough

Fresh Blueberry, Red Onion and Smoked Balsamic Relish

  • Place the blueberries, red onion, balsamic, and virgin olive oil into a bowl.
    Mix well, taste and season with salt and pepper.
    This can be done hours before, the longer the blueberries and onion sit in the balsamic and olive oil, the better it will taste. 
    Fresh Blueberry and Balsamic Relish

Mushrooms Olives and Capers

  • Heat a suitable pan add rice bran oil, sauté the mushrooms with the olives and capers, taste and season if needed.
    Place into a bowl and leave covered at room temperature. 

Charred Broccoli

  • Heat the same pan that you used to sauté the mushrooms.
    Split the broccoli florets in halve, lay in the pan, and char on both sides, this should be about 2-3 minutes per side. Season with salt and pepper. 

Browning Gnocchi

  • Heat another pan, add oil and sauté the gnocchi on all sides until evenly browned, this can be done while you are making the pan gravy.

Rest The Lamb

  • When the lamb is cooked remove it from the pot, place it onto a plate and cover it with aluminum foil to keep hot and rest for 15-20 minutes.

Pan Gravy

  • In the pot that the lamb was cooked in, there will be some fat and oil from the cooking process. (This stuff is like gold to me full of flavor).
    Add the flour to make a roux, slowly whisk in the vegetable stock until gravy is at the thickness you want it.  
    Simmer for about 5-6 minutes to cook out the flour.
    If you dip a spoon into the gravy it should evenly coat the back of the spoon.
    Season to taste with salt and pepper. Strain through a sieve and keep hot.

Plating The Pot Roast Boneless Lamb Shoulder

  • This can take up to 5 minutes, it is best to start with carving the lamb, place the vegetables and gnocchi onto the 4 plates, add the lamb, mushrooms, olives, and capers.
    Spoon over the gravy, and the blueberry and balsamic relish. Garnish with mint leaves and thyme flowers.
    Here is an example. However, you can create your own plating design.
    Pot Roast Boneless Lamb Shoulder Meal
Keywords Button Mushrooms, Fresh Blueberries, Lamb Shoulder, Potato Gnocchi, Rosemary

Serving Size: 150g Lamb, gnocchi, broccoli, gravy, and blueberry relish.
Calories 453 | Total Fat 18.2 g | Carbohydrates 35.2 g | Fiber 5.4 g | Protein 36.3 g | Iron 4 mg

Pot Roast Boneless Lamb Shoulder With Blueberries
Completed dish pot roast boneless lamb shoulder

My Enjoyment For Your Enjoyment Benefit And Value

I create these dishes for your enjoyment, I have fun doing it. After cooking in manic fast pasted environments, cooking at home is relaxing and therapeutic.

If I can add value to your life, giving you ideas for breakfast, lunch, or dinner even children’s meals I will have achieved what I set out to do.

All the ingredients in this recipe you can find at your local whole foods or grocery store.

I always try to use organic, free-range, or ethically farmed products, the traceability of the product is also important to me.

This usually has a story behind it that I can pass on to my family, friends, customers, and you.

Try this recipe and I hope you enjoy cooking and eating it as much as we did. I believe that recipes are worth nothing until you share them.

Let me know how you got on cooking my pot roast boneless lamb shoulder recipe.

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