Ingredients:

• 1 lamb shoulder (about 4-5 pounds)
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
• 1 teaspoon paprika
• 1 tablespoon kosher salt
• 1/2 teaspoon black pepper
• 4 medium potatoes, cut into quarters
• 2 large onions, sliced into thick rings
• 1/4 cup water or broth (optional for basting)
• Juice of half a lemon (optional)

Instructions:

1. Prepare the Lamb: Preheat your oven to 160°C (325°F). Rinse and pat dry the lamb shoulder with paper towels.

2. Prepare Vegetables: In a large roasting pan, arrange the quartered potatoes and sliced onions at the bottom. Drizzle them with a bit of olive oil and sprinkle with salt and pepper. These will serve as a flavorful base for the lamb and absorb the drippings.

3. Season the Lamb: In a small bowl, mix the garlic, olive oil, rosemary, thyme, paprika, salt, and pepper. Rub this mixture all over the lamb shoulder, ensuring it is evenly coated.

4. Roasting: Place the seasoned lamb shoulder on top of the potatoes and onions in the roasting pan. Pour a bit of water or broth into the bottom of the pan to keep the lamb moist. Cover the lamb with foil.

5. Cook Low and Slow: Roast the lamb for 3 to 4 hours, occasionally basting the lamb and vegetables with the pan juices. Remove the foil during the last 30 minutes of cooking to allow the lamb to brown.

6. Check for Doneness: The lamb is ready when the internal temperature reaches 75°C (165°F) and the meat is tender and falls off the bone. Optionally, squeeze some lemon juice over the lamb before serving.

7. Rest and Serve: Let the lamb rest for 10 minutes before carving. Serve the lamb alongside the roasted potatoes and onions, which will be full of flavor from the lamb drippings.