Slow-roasted lamb shoulder is the epitome of comfort food, transforming a simple cut of meat into a tender, flavorful feast. The slow roasting process allows the lamb to absorb a medley of herbs and spices, resulting in a succulent and juicy dish that falls off the bone. Ideal for special occasions or a hearty family meal, this recipe will fill your kitchen with tantalizing aromas and delight your taste buds. With a preparation time that's largely hands-off, you can focus on other parts of your meal while your oven does the work. Let's dive into the steps for creating this mouthwatering lamb shoulder that’s sure to impress.
Ingredients for Slow-roasted lamb shoulder
- 1 (4-5 pound) lamb shoulder, bone-in
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 cup red wine
- 1 cup beef or chicken broth
- 2 large onions, quartered
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and cut into chunks
- Salt and pepper to taste
Directions
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Preheat Oven
- Preheat your oven to 325°F (165°C).
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Prepare the Lamb
- Pat the lamb shoulder dry with paper towels. Rub the lamb all over with olive oil, then season generously with salt and pepper.
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Make the Marinade
- In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, Dijon mustard, and honey. Rub this mixture all over the lamb shoulder, ensuring it's well coated.
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Sear the Lamb
- Heat a large skillet or oven-proof pan over medium-high heat. Sear the lamb shoulder on all sides until browned, about 4-5 minutes per side. This step adds depth of flavor to the meat.
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Prepare the Vegetables
- In the same pan, add the quartered onions, carrots, and potatoes. Season with a little salt and pepper and stir to coat in the remaining fat from the lamb.
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Deglaze and Roast
- Pour the red wine and beef or chicken broth into the pan, scraping up any browned bits from the bottom. Place the lamb shoulder on top of the vegetables. Cover the pan with a lid or aluminum foil.
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Slow Roast
- Transfer the pan to the preheated oven and roast for 3-4 hours, or until the lamb is fork-tender and easily pulls away from the bone. Baste the lamb with the pan juices halfway through cooking.
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Rest and Serve
- Remove the lamb from the oven and let it rest, covered loosely with foil, for 15 minutes before carving. Serve the lamb with the roasted vegetables and pan juices.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Total Time: 3 hours 20 minutes - 4 hours 20 minutes
Servings
This recipe serves 6-8 people.
FAQs for Slow-roasted lamb shoulder
Q: Can I use a boneless lamb shoulder for this recipe? A: Yes, you can use a boneless lamb shoulder. Adjust the cooking time if needed, as boneless cuts may cook slightly faster.
Q: Can I prepare the lamb shoulder in advance? A: Yes, you can prepare the lamb shoulder a day ahead and refrigerate it. Reheat in the oven at 325°F (165°C) until warmed through.
Q: What can I substitute for red wine in this recipe? A: You can use additional beef or chicken broth or a splash of balsamic vinegar as a substitute for red wine.
Q: How do I ensure the lamb is tender? A: Slow-roasting at a low temperature and basting the lamb with its own juices helps ensure tenderness. Cooking the lamb until it’s fork-tender is key.
Q: Can I add other vegetables to the roasting pan? A: Absolutely! Feel free to add other root vegetables such as parsnips or turnips to the roasting pan.
Conclusion
Slow-roasted lamb shoulder is a classic dish that combines ease of preparation with exceptional flavor. The slow cooking process ensures the lamb becomes incredibly tender and infused with the rich tastes of garlic, herbs, and savory broth. Whether you’re hosting a special dinner or simply craving a comforting meal, this recipe delivers a hearty and satisfying experience. Serve the succulent lamb with the roasted vegetables and pan juices for a complete, mouthwatering feast. Embrace the joy of slow cooking and savor the delicious results of this timeless lamb shoulder recipe.