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Slow-Roasted Lamb Shoulder

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  • Serves 6
  • Cooks in 19.5 mins (15m prep + 4.5m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Lamb shoulder

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat your oven to 325°F (163°C).
  2. 2.Rub the lamb shoulder with 1 tablespoon of olive oil and season generously with salt and black pepper.
  3. 3.Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add the remaining tablespoon of olive oil.
  4. 4.Sear the lamb shoulder on all sides until browned, about 3-4 minutes per side.
  5. 5.Remove the lamb shoulder from the skillet and set aside.
  6. 6.Add the minced garlic, chopped rosemary, and thyme to the skillet. Cook for 1-2 minutes until fragrant.
  7. 7.Pour in the chicken broth and scrape the bottom of the skillet to release any browned bits.
  8. 8.Return the lamb shoulder to the skillet, cover with a lid or aluminum foil, and transfer to the preheated oven.
  9. 9.Roast for 3.5-4 hours, or until the lamb is fork-tender and easily pulls apart.
  10. 10.Remove the lamb shoulder from the oven and let it rest for 10 minutes before serving.
  11. 11.Slice or shred the lamb and serve it with the pan juices.
  12. 12.Enjoy your tender and flavorful slow-roasted lamb shoulder!

lightbulb_outline Tips

  • chevron_rightFor even more flavor, marinate the lamb shoulder overnight in a mixture of olive oil, garlic, rosemary, thyme, salt, and black pepper.
  • chevron_rightServe the lamb shoulder with roasted vegetables or creamy mashed potatoes for a complete meal.
  • chevron_rightLeftovers can be used in sandwiches, wraps, or salads for a tasty lunch the next day.