Slow-Roasted Lamb Shoulder
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- Serves 6
- Cooks in 19.5 mins (15m prep + 4.5m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
Lamb shoulder
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat your oven to 325°F (163°C).
- 2.Rub the lamb shoulder with 1 tablespoon of olive oil and season generously with salt and black pepper.
- 3.Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add the remaining tablespoon of olive oil.
- 4.Sear the lamb shoulder on all sides until browned, about 3-4 minutes per side.
- 5.Remove the lamb shoulder from the skillet and set aside.
- 6.Add the minced garlic, chopped rosemary, and thyme to the skillet. Cook for 1-2 minutes until fragrant.
- 7.Pour in the chicken broth and scrape the bottom of the skillet to release any browned bits.
- 8.Return the lamb shoulder to the skillet, cover with a lid or aluminum foil, and transfer to the preheated oven.
- 9.Roast for 3.5-4 hours, or until the lamb is fork-tender and easily pulls apart.
- 10.Remove the lamb shoulder from the oven and let it rest for 10 minutes before serving.
- 11.Slice or shred the lamb and serve it with the pan juices.
- 12.Enjoy your tender and flavorful slow-roasted lamb shoulder!
lightbulb_outline Tips
- For even more flavor, marinate the lamb shoulder overnight in a mixture of olive oil, garlic, rosemary, thyme, salt, and black pepper.
- Serve the lamb shoulder with roasted vegetables or creamy mashed potatoes for a complete meal.
- Leftovers can be used in sandwiches, wraps, or salads for a tasty lunch the next day.