Roasted Lamb Shoulder Recipe
This lamb shoulder recipe makes me feel like a total culinary rockstar because it’s packed with aromatic herbs and spices that explode with flavor while being ridiculously easy to prepare. Plus, the slow roast ensures the lamb is melt-in-your-mouth tender, making it the perfect dish to impress friends at a cozy dinner party.
I love preparing dishes that deliver both comfort and sophistication to the table, and my Roasted Lamb Shoulder is no exception. It’s bursting with flavor.
Accompanying it are the aromatic rosemary and thyme, and the zest and juice of lemon and olive oil that really bring it together. To keep the comforting part of the meal, I paired the lamb with roasted carrots and potatoes, which are wholesome and delicious.
Ingredients
Shoulder of lamb: A rich source of protein and essential nutrients.
Olive oil is full of healthy monounsaturated fats and antioxidants.
Garlic: Delivers strong taste and boasts possible wellness perks.
Rosemary: A fragrant herb possessing antioxidant and anti-inflammatory properties.
Thyme is fresh.
It has a delightful fragrance, and it also has a good amount of vitamins C and A.
It helps digestion, and it is an excellent flip adequate enhancer.
Lemon: Supplies vitamin C and contributes bright, tangy freshness.
Sweetness is added by carrots; they deliver fiber and beta-carotene.
Potatoes supply carbohydrates and fibers that can be digested.
Ingredient Quantities
- 1 Lamb shoulder (approximately 4-5 lbs)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon ground cumin
- Salt, to taste
- Black pepper, to taste
- 1 lemon, zested and juiced
- 1 cup white wine or chicken stock
- 2 onions, quartered
- 4 carrots, cut into large chunks
- 4 potatoes, quartered
Instructions
1. Set your oven to a temperature of 325°F (160°C).
2. Combine in a small bowl the olive oil, minced garlic, chopped rosemary, chopped thyme, ground cumin, salt, black pepper, lemon zest, and lemon juice to create a marinade.
3. Evenly coat the lamb shoulder with the marinade, making sure it is thoroughly applied everywhere all over the meat.
4. Arrange the lamb in a roasting pan. Pour the chicken stock or white wine around the lamb, taking care not to douse the meat itself.
5. Surround the lamb in the roasting pan with the quartered onions, carrot chunks, and potato quarters.
6. Tightly cover the roasting pan with a lid or aluminum foil so the lamb can maintain its moisture during the cooking process.
7. Place in the preheated oven, and roast for about 4 hours or until the lamb offers little resistance when pulled apart with a fork and is just as tender as can be.
8. Take off the foil during the last 30 minutes of cooking. Cooking “uncovered” allows the surface of the meat to brown, and deep browning adds a lot of flavor.
9. After cooking, take the lamb from the oven and allow it to rest for approximately 15 minutes before cutting it into pieces.
10. Accompany the roasted lamb with a dish of the vegetables and pan juices. Enjoy!
Equipment Needed
1. Oven
2. Small bowl
3. Roasting pan
4. Sharp knife
5. Cutting board
6. Garlic press or mincer
7. Zester or grater
8. Measuring spoons
9. Measuring cup
10. Basting brush (optional)
11. Aluminum foil or lid for the roasting pan
12. Tongs or fork (for checking tenderness)
FAQ
- Q: Can I use dried herbs instead of fresh rosemary and thyme?Indeed, you can utilize dried herbs. Use one teaspoon each of dried rosemary and thyme as substitutes.
- Q: What can I use as a substitute for white wine?If you don’t want to use wine, good substitutes are chicken stock or vegetable broth.
- Q: How long should I roast the lamb shoulder?A: The lamb shoulder requires 325°F (163°C) oven roasting for approximately 2.5 to 3 hours, until tender enough to fall off the bone.
- Q: Can I prepare this recipe in advance?Yes, the lamb can be marinated up to a day in advance with the herbs, garlic, and olive oil for a deeper flavor profile.
- Q: Is there a way to make the lamb shoulder more crispy?A: Increase the oven temperature to 450°F (232°C) for the last 20-30 minutes of roasting to achieve an extra crispy exterior.
- Q: What side dishes pair well with roasted lamb shoulder?A: The lamb is complemented beautifully by roasted vegetables such as Brussels sprouts, green beans, or a fresh salad.
- Q: Can I use a different cut of lamb for this recipe?A: This recipe pertains particularly to lamb shoulder; however, a leg of lamb can also be used, with some modifications to the cooking time.
Substitutions and Variations
Substitute for olive oil: Avocado oil or melted ghee can replace olive oil if you’re looking for something with a different flavor profile.
Rosemary that is fresh: Use 1 teaspoon of rosemary that has been dried or an equal amount of oregano that has been dried, if necessary.
Thyme, fresh: Use 1 teaspoon of dried thyme or fresh basil in its place for a slightly different herbal flavor.
Cumin powder: Substitute with coriander powder or a “unique twist” of smoked paprika.
Vegetable stock or apple cider can be used as substitutes to add depth.
Pro Tips
1. Marinate Overnight: For enhanced flavor, prepare the lamb shoulder with the marinade the day before and let it marinate in the refrigerator overnight. This allows the flavors of the garlic, herbs, and lemon to deeply penetrate the meat.
2. Room Temperature Before Roasting: Allow the lamb to come to room temperature before roasting. This ensures even cooking and helps prevent the meat from seizing when placed in the oven.
3. Use Fresh Herbs: Use fresh herbs rather than dried for the marinade. They provide a more vibrant flavor, which complements the lamb beautifully.
4. Add Vegetables Later: To prevent the vegetables from becoming too soft or overcooked, consider adding them halfway through the roasting time. This helps them retain some texture while still absorbing the juices.
5. Deglaze the Pan: After removing the lamb and vegetables, deglaze the roasting pan with additional stock or wine on the stovetop to create a rich sauce. Scrape up browned bits from the bottom, simmer, and reduce slightly before serving over the lamb and vegetables.
Roasted Lamb Shoulder Recipe
My favorite Roasted Lamb Shoulder Recipe
Equipment Needed:
1. Oven
2. Small bowl
3. Roasting pan
4. Sharp knife
5. Cutting board
6. Garlic press or mincer
7. Zester or grater
8. Measuring spoons
9. Measuring cup
10. Basting brush (optional)
11. Aluminum foil or lid for the roasting pan
12. Tongs or fork (for checking tenderness)
Ingredients:
- 1 Lamb shoulder (approximately 4-5 lbs)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon ground cumin
- Salt, to taste
- Black pepper, to taste
- 1 lemon, zested and juiced
- 1 cup white wine or chicken stock
- 2 onions, quartered
- 4 carrots, cut into large chunks
- 4 potatoes, quartered
Instructions:
1. Set your oven to a temperature of 325°F (160°C).
2. Combine in a small bowl the olive oil, minced garlic, chopped rosemary, chopped thyme, ground cumin, salt, black pepper, lemon zest, and lemon juice to create a marinade.
3. Evenly coat the lamb shoulder with the marinade, making sure it is thoroughly applied everywhere all over the meat.
4. Arrange the lamb in a roasting pan. Pour the chicken stock or white wine around the lamb, taking care not to douse the meat itself.
5. Surround the lamb in the roasting pan with the quartered onions, carrot chunks, and potato quarters.
6. Tightly cover the roasting pan with a lid or aluminum foil so the lamb can maintain its moisture during the cooking process.
7. Place in the preheated oven, and roast for about 4 hours or until the lamb offers little resistance when pulled apart with a fork and is just as tender as can be.
8. Take off the foil during the last 30 minutes of cooking. Cooking “uncovered” allows the surface of the meat to brown, and deep browning adds a lot of flavor.
9. After cooking, take the lamb from the oven and allow it to rest for approximately 15 minutes before cutting it into pieces.
10. Accompany the roasted lamb with a dish of the vegetables and pan juices. Enjoy!