Description
Tender, slow-roasted lamb infused with Mediterranean flavors of lemon, garlic, and fresh herbs, resulting in meat that falls off the bone.
Ingredients
Scale
For the Crust:
- 1 (4-5 lb) bone-in lamb shoulder or leg
- 6 cloves garlic, minced
- 2 lemons, juiced and zested
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh oregano, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tsp dried thyme
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 cup chicken or vegetable broth
- 1 large onion, sliced
Instructions
1. Prepare the Crust:
- Preheat oven to 300°F (150°C). Pat the lamb dry with paper towels and place in a roasting pan.
- In a bowl, mix olive oil, lemon juice, lemon zest, minced garlic, oregano, rosemary, thyme, salt, and pepper to form a paste.
- Rub the herb paste all over the lamb, covering it completely. Arrange sliced onions around the lamb in the pan.
- Pour broth into the bottom of the pan. Cover tightly with foil or a lid.
- Roast for 4-5 hours, until the lamb is fork-tender and falling apart. Remove foil for the last 30 minutes to brown if desired.
- Let rest for 15 minutes before shredding or slicing. Serve with pan juices.
Notes
You can customize the seasonings to taste.