Description
This Slow Roasted Lamb Shoulder recipe features a tender and flavorful lamb shoulder cooked low and slow to perfection. It is accompanied by a zesty, chunky mint sauce made with fresh herbs, garlic, sun-dried tomatoes, and lemon juice. Perfect for a comforting dinner, this dish offers a beautifully roasted lamb with a crispy top and juicy interior.
Ingredients
Scale
For the Sauce
- 2 tablespoons worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 tablespoon low sodium soy sauce
- 4 large garlic cloves, roughly chopped
- ½ cup chopped, oil-packed sun dried tomatoes
- ⅓ cup fresh mint leaves
- ⅓ cup fresh parsley
- 2 lemons, juiced
- ¼ cup hot water
For the Lamb
- 4 pound bone-in lamb shoulder
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 large yellow onions, peeled and cut into thick rings
- 6 cloves garlic, smashed
- 1 cup water (or red wine or broth)
Instructions
- Prep Lamb: Take the lamb shoulder out of the fridge 1 hour before cooking to bring it to room temperature. This ensures even cooking and better flavor absorption.
- Preheat Oven: Set your oven to 450˚F to get it nice and hot for the initial roasting phase.
- Make Mint Sauce: Using a food processor or blender, combine worcestershire sauce, apple cider vinegar, sugar, soy sauce, garlic, sun dried tomatoes, fresh mint leaves, parsley, lemon juice, and hot water. Pulse until chunky and set the sauce aside.
- Season Lamb: Place the lamb shoulder fatty-side up on a cutting board. Make several slashes across the top, rub it all over with olive oil, then season with salt and pepper. Coat the top half of the lamb with half of the prepared mint sauce, reserving the rest for serving.
- Prepare Roasting Pan: Arrange onion rings and smashed garlic cloves on the base of a roasting pan. Place the lamb shoulder on top, fat side up.
- Initial Roast: Pour 1 cup of water into the roasting pan and cover the entire pan with aluminum foil. Place it in the oven and immediately reduce heat to 350˚F. Roast for 3 hours covered.
- Finish Roasting: Remove the foil, increase oven heat to 425˚F. Check the pan for cooking liquid and add another cup of water if necessary. Continue roasting uncovered for 25 minutes or until the lamb is browned on top and reaches an internal temperature of 145˚F. Begin checking temperature at 15 minutes to avoid overcooking.
- Rest and Serve: Remove the lamb from the oven and transfer it to a cutting board. Loosely cover with foil and let it rest for 20 minutes to allow juices to redistribute. Drizzle the reserved mint sauce over the lamb before serving.
Notes
- For lamb shoulders under 3 pounds, reduce roasting time by 20 minutes to about 2 hours and 40 minutes to prevent drying out the meat.
- Remove lamb at an internal temperature of 145°F for medium-rare, 160°F for medium, or up to 170°F for well done. Use an instant-read thermometer for accuracy.
- A 4-pound bone-in lamb shoulder typically yields about 2 pounds of cooked meat due to shrinkage and bone weight.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
