Description
Slow Roasted Lamb Shoulder offers a delectable taste journey through the rich flavors of the Mediterranean. The succulent lamb, marinated in a blend of aromatic herbs, Worcestershire sauce, and tangy lemon juice, provides a tender and flavorful feast perfect for any family gathering or special occasion.
Ingredients
For the Sauce:
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 tablespoon low sodium soy sauce
4 large cloves garlic, roughly chopped
½ cup chopped, oil-packed sun-dried tomatoes
1/3 cup fresh mint leaves
1/3 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
Instructions
Remove the lamb shoulder from the fridge 1 hour before cooking.
Preheat the oven to 450 F.
In a food processor, blend Worcestershire sauce, apple cider vinegar, sugar, soy sauce, garlic, sun-dried tomatoes, mint leaves, parsley, lemon juice, and hot water to create a chunky sauce. Set aside.
Place the lamb shoulder on a large cutting board, fat side up. Make several slashes across the top and rub with olive oil, then season with salt and pepper.
Coat the lamb with half of the sauce, reserving the rest in the fridge.
Arrange the onion rings and smashed garlic in a roasting pan and place the lamb on top, fat side up.
Pour 1 cup of water into the pan and cover with aluminum foil.
Reduce the oven temperature to 350 F and roast for 3 hours.
Remove the foil, increase the oven temperature to 425 F, and roast for an additional 20-25 minutes until the lamb is browned on top and reaches an internal temperature of 145 F.
Let the lamb rest for 20 minutes before drizzling with the reserved sauce and serving.
- Prep Time: 1 hour 10 minutes
- Cook Time: 3 hours 25 minutes
Nutrition
- Calories: 890