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Slow Roasted Rosemary Garlic Lamb Shoulder

Slow Roasted Rosemary Garlic Lamb Shoulder for Unforgettable Dinners

This Slow Roasted Rosemary Garlic Lamb Shoulder brings incredible flavor and simplicity to any gathering, making it an unforgettable dish.
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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 15 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 276
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lamb
  • 1 piece Lamb Shoulder Look for well-marbled cuts.
  • 6 cloves Garlic Minced or sliced.
  • 3 sprigs Fresh Rosemary Dried can be used in a pinch.
For the Marinade
  • 1/4 cup Olive Oil Avocado oil is a suitable substitute.
  • 2 tablespoons Dijon Mustard Yellow mustard works well instead.
  • 2 tablespoons Honey Maple syrup can be used as an alternative.
  • to taste Salt
  • to taste Pepper
For the Roasting
  • 1 large Onion Quartered; shallots can be a fine replacement.
  • 2 cups Vegetable Broth Chicken or beef broth can also be used.
  • 1/2 cup White Wine Optional.

Equipment

  • Roasting pan
  • mixing bowl
  • Meat thermometer

Method
 

Cooking Steps
  1. Preheat your oven to 150°C (300°F). Gather your ingredients while the oven heats.
  2. Pat the lamb shoulder dry using paper towels. Place it in a roasting pan, equipped for even heat distribution.
  3. In a mixing bowl, combine minced garlic, chopped fresh rosemary, olive oil, Dijon mustard, honey, salt, and pepper to create the marinade. Rub it all over the lamb.
  4. Arrange quartered onions around the lamb in the roasting pan.
  5. Pour vegetable broth around the lamb and add white wine if using.
  6. Cover with aluminum foil and roast in the preheated oven for 3-4 hours until fork-tender.
  7. During the last 30 minutes, remove the foil to brown the lamb's crust.
  8. Once cooked, remove from the oven and let the lamb rest for 15 minutes before slicing.

Nutrition

Serving: 100gramsCalories: 276kcalCarbohydrates: 3gProtein: 30gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 98mgSodium: 320mgPotassium: 327mgSugar: 2gVitamin C: 2mgCalcium: 1mgIron: 12mg

Notes

This recipe is versatile; consider substituting the lamb with beef brisket or mixing up the herbs as desired. Great for meal prep with delicious leftovers.

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