Imagine a succulent, tender lamb shoulder that melts in your mouth, infused with aromatic herbs and spices, and served with your favorite sides. This Slow Roasted Lamb Shoulder is not just a meal; it’s an experience that will transport you straight to the heart of Middle Eastern cuisine. Perfect for family gatherings or special occasions, this recipe promises to impress your guests and leave them craving more. Ready to unlock the secrets of this delectable dish? Let’s dive into the details and elevate your cooking game!
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: Middle Eastern
Serves: 6 servings
Ingredients
- 1 (4-5 lb) lamb shoulder
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp rosemary, chopped
- Salt and pepper to taste
- 1 lemon, juiced
Instructions
- Preheat your oven to 300°F (150°C). This low temperature will help the lamb shoulder become tender and flavorful during the slow roasting process.
- Prepare the lamb shoulder by trimming any excess fat, if desired. This will help reduce greasiness in the final dish while still keeping the meat juicy.
- In a small bowl, combine the minced garlic, chopped rosemary, olive oil, lemon juice, salt, and pepper. Mix well to create a marinade for the lamb.
- Rub the garlic-rosemary mixture all over the lamb shoulder, ensuring it is well-coated on all sides. You can also make small incisions in the meat and insert some of the garlic and rosemary mixture for added flavor.
- Place the seasoned lamb shoulder in a large roasting pan or Dutch oven, bone side down. This will allow the meat to cook evenly and retain its moisture.
- Cover the roasting pan tightly with aluminum foil or a lid to trap the moisture and steam during cooking. This is crucial for achieving tender meat.
- Transfer the roasting pan to the preheated oven and roast the lamb shoulder for approximately 4 hours. The low and slow cooking method will break down the connective tissues in the meat, making it incredibly tender.
- After 4 hours, carefully remove the foil or lid from the roasting pan. At this point, the lamb should be fork-tender and easily pull apart.
- If you prefer a crispy exterior, increase the oven temperature to 425°F (220°C) and roast the lamb for an additional 15-20 minutes, uncovered, until the surface is nicely browned and crispy.
- Once done, remove the lamb shoulder from the oven and let it rest for about 15-20 minutes before carving. This resting period allows the juices to redistribute throughout the meat.
- Serve the slow-roasted lamb shoulder with your choice of sides, such as roasted vegetables, rice, or flatbreads, and enjoy the rich, savory flavors of this Middle Eastern-inspired dish.
Tips
- Choose the Right Cut: Opt for a well-marbled lamb shoulder, as the fat will render down during cooking, keeping the meat juicy and flavorful.
- Marinate Overnight: For an even deeper flavor, consider marinating the lamb shoulder overnight in the garlic-rosemary mixture. This allows the flavors to penetrate the meat more thoroughly.
- Use a Meat Thermometer: To ensure perfect doneness, use a meat thermometer. The internal temperature should reach about 195°F (90°C) for the most tender results.
- Resting is Key: Don’t rush the resting period after cooking. Allowing the lamb to rest for 15-20 minutes helps retain its juices, ensuring every bite is deliciously moist.
- Experiment with Sides: Serve your lamb with a variety of sides like couscous, tabbouleh, or roasted potatoes to complement the rich flavors of the meat.
- Leftover Magic: If you have leftovers, shred the meat and use it in sandwiches, salads, or as a filling for wraps. The flavors only get better with time!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 2g
Protein: 38g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 125mg
