Description
This slow-cooked lamb shoulder recipe yields tender, flavorful meat infused with garlic, rosemary, and thyme. Perfect for a comforting and satisfying meal.
Ingredients
Scale
Lamb Shoulder:
- 1 bone-in lamb shoulder (about 4–5 pounds)
Garlic-Herb Rub:
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
Vegetables and Broth:
- 1 cup chicken or beef broth
- 1 cup dry red wine
- 2 medium onions, quartered
- 3 carrots, cut into large chunks
- 3 celery stalks, cut into large chunks
- 2 bay leaves
Instructions
- Preheat and Prepare: Preheat oven to 325°F (160°C). Pat dry the lamb shoulder. Prepare a garlic-herb rub by mixing olive oil, garlic, rosemary, thyme, salt, and pepper.
- Season Lamb: Rub the herb mixture all over the lamb.
- Layer Vegetables: Place onions, carrots, celery, and bay leaves in a roasting pan. Set the lamb on top.
- Add Liquids: Pour in broth and red wine.
- Cover and Roast: Cover and roast for 3 1/2 to 4 hours, basting occasionally, until tender.
- Brown Lamb: Uncover for the last 30 minutes to brown.
- Rest and Serve: Rest for 15 minutes before carving. Serve with pan juices and vegetables.
Notes
- Marinate the lamb overnight for enhanced flavor.
- Add potatoes or parsnips to the roasting pan for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6 ounces cooked lamb with vegetables
- Calories: 510
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 33 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 135 mg
