Roasted Lamb Shoulder Herbs (Print View)
Succulent lamb shoulder marinated with fresh herbs, slow-cooked to tender perfection with savory vegetables.
# What You'll Need:
→ Lamb
01 - 1 bone-in lamb shoulder (approximately 5.5 lbs)
→ Herb Marinade
02 - 4 cloves garlic, minced
03 - 2 tablespoons fresh rosemary, finely chopped
04 - 2 tablespoons fresh thyme leaves
05 - 1 tablespoon fresh oregano, chopped
06 - 1 lemon, zested and juiced
07 - 3 tablespoons olive oil
08 - 2 teaspoons sea salt
09 - 1 teaspoon freshly ground black pepper
→ Roasting Vegetables
10 - 3 large carrots, peeled and cut into chunks
11 - 2 large onions, quartered
12 - 3 celery stalks, cut into chunks
→ Liquids
13 - 1 cup dry white wine
14 - 1 cup low-sodium chicken or vegetable broth
# Method:
01 - Preheat oven to 325°F.
02 - Combine garlic, rosemary, thyme, oregano, lemon zest, lemon juice, olive oil, salt, and black pepper in a small bowl. Mix thoroughly to form a paste.
03 - Pat lamb shoulder completely dry with paper towels. Rub herb mixture over entire surface, working into crevices and fat layers.
04 - Distribute carrots, onions, and celery evenly across bottom of large roasting pan.
05 - Place seasoned lamb shoulder directly on top of vegetable bed.
06 - Pour white wine and broth around sides of pan, avoiding direct pour over meat.
07 - Cover pan tightly with aluminum foil or lid. Roast for 2.5 hours.
08 - Remove foil and increase oven temperature to 400°F. Roast uncovered for 30 minutes until golden brown and meat pulls away easily from bone.
09 - Transfer lamb to serving platter. Cover loosely with foil and rest 15 minutes before carving.
10 - Skim excess fat from pan juices. Serve lamb with roasted vegetables and strained pan sauce.
# Insider Tips:
01 -
- The house smells absolutely incredible while this roasts, like a Mediterranean restaurant in your own kitchen
- Leftovers, if you even have them, make the most phenomenal sandwiches the next day
- Lamb shoulder transforms into something that falls apart at the mere suggestion of a fork
02 -
- Lamb needs this long, slow cooking time to break down the connective tissue. Rush it and you will end up with tough, chewy meat.
- The resting period is absolutely crucial. Cutting into the meat immediately will let all those precious juices run out onto your cutting board instead of staying where they belong.
03 -
- If the pan starts to look dry during the initial roasting phase, add a splash more broth or water. You want liquid for steaming.
- The leftovers freeze beautifully. Just portion the meat into freezer bags with some of the pan sauce.