Roasted Lamb Shoulder Herbs (Printable Version)
Succulent lamb shoulder slow-roasted with garlic, rosemary, thyme, and lemon, served over a bed of roasted vegetables.
# What You Need:
→ Lamb and Seasoning
01 - 1 bone-in lamb shoulder (4.5-5.5 lb)
02 - 2 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ Herb Marinade
04 - 4 cloves garlic, minced
05 - 2 tbsp fresh rosemary, finely chopped
06 - 2 tbsp fresh thyme leaves
07 - 1 tbsp fresh oregano, finely chopped (or 1 tsp dried)
08 - Zest of 1 lemon
09 - Juice of 1 lemon
→ Roasting Bed Vegetables
10 - 2 large onions, sliced
11 - 2 carrots, cut into chunks
12 - 2 celery stalks, cut into chunks
→ Liquids
13 - 1 cup dry white wine or low-sodium chicken broth
# Directions:
01 - Preheat the oven to 320°F.
02 - Pat the lamb shoulder dry and score the fatty side with a sharp knife in a diamond pattern. Rub all over with olive oil, salt, and pepper.
03 - In a small bowl, combine minced garlic, rosemary, thyme, oregano, lemon zest, and lemon juice. Mix thoroughly to form a cohesive paste.
04 - Massage the herb paste into the lamb, working it deeply into the scored cuts for maximum flavor penetration.
05 - Arrange the sliced onions, carrot chunks, and celery pieces evenly across the bottom of a large roasting pan to create a vegetable bed.
06 - Place the seasoned lamb shoulder on top of the vegetables, fatty side facing upward.
07 - Pour the wine or chicken broth around the base of the lamb, avoiding direct pouring over the meat. Cover the roasting pan tightly with aluminum foil.
08 - Roast covered for 2.5 hours at 320°F until the meat begins to tenderize.
09 - Remove the foil and increase oven temperature to 400°F. Roast uncovered for an additional 30 minutes until the surface develops a golden-brown crust and the meat is fork-tender.
10 - Transfer the lamb to a cutting board and let rest, loosely covered with foil, for 15 minutes to allow juices to redistribute. Carve and serve with roasted vegetables and pan juices.
# Expert Advice:
01 -
- The meat becomes so tender it practically falls apart at the mere suggestion of a fork
- Your kitchen will smell like a Mediterranean grandmother has moved in for the day
02 -
- Foil must be tight during the initial cooking or the steam will escape and you'll lose the braising effect that makes the meat tender
- The resting period is not optional, no matter how hungry everyone is getting
03 -
- The herb paste can be made the night before and kept refrigerated, which actually helps the flavors meld
- If the fat hasn't crisped enough during the final 30 minutes, turn on the broiler for just a couple of minutes but watch it like a hawk