Description
A tender and flavorful slow-roasted lamb shoulder infused with garlic, rosemary, and thyme, perfect for a comforting Mediterranean main course. This recipe delivers juicy, fall-apart meat complemented by aromatic vegetables and a rich broth.
Ingredients
Scale
Lamb and Herb Rub
- 1 bone-in lamb shoulder (about 4–5 pounds)
- 4 cloves garlic, sliced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables and Broth
- 1 cup dry white wine or chicken broth
- 2 onions, quartered
- 2 carrots, cut into large chunks
- 2 celery stalks, cut into large chunks
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for slow roasting the lamb.
- Prepare the Lamb: Using a sharp knife, score the fat on the lamb shoulder in a crisscross pattern. Insert garlic slices into the cuts to infuse flavor during cooking.
- Make Herb Paste: In a small bowl, combine chopped rosemary, thyme leaves, sea salt, black pepper, and olive oil to create a fragrant paste.
- Apply the Rub: Rub the herb and oil mixture all over the lamb shoulder, ensuring even coating to enhance taste and aroma.
- Arrange Vegetables: Place the quartered onions, carrot chunks, and celery chunks evenly in the bottom of a large roasting pan to create a vegetable bed.
- Position the Lamb: Set the herb-rubbed lamb shoulder on top of the vegetables in the roasting pan.
- Add Liquid: Pour the dry white wine or chicken broth into the bottom of the pan to keep the lamb moist and add depth of flavor during roasting.
- Cover and Roast: Cover the roasting pan tightly with foil and roast in the preheated oven for 4 hours, or until the lamb is very tender and easily pulls apart.
- Finish Roasting: Remove the foil and continue roasting the lamb for an additional 30 minutes to develop a beautiful golden-brown crust on top.
- Rest the Meat: Let the lamb rest for 15 to 20 minutes after removing it from the oven to allow juices to redistribute for maximum tenderness.
- Serve: Slice or pull apart the lamb and serve with the roasted vegetables or your favorite sides for a hearty meal.
Notes
- For extra flavor, marinate the lamb with the herb rub overnight in the refrigerator before cooking.
- Serve with roasted vegetables or mashed cauliflower to complete the meal.
- Leftover lamb makes excellent sandwiches or wraps, adding versatility to this recipe.
