Description
A tender, slow-roasted lamb shoulder infused with aromatic garlic and fresh herbs, served with rich pan juices for the ultimate comfort meal.
Ingredients
Scale
For the Crust:
- 1 (4-5 lb) bone-in lamb shoulder
- 8 cloves garlic, thinly sliced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 3 tbsp olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 cup dry white wine
- 2 cups chicken or vegetable broth
- 1 large onion, quartered
- 2 carrots, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Pat the lamb shoulder dry and make small slits all over the surface.
- Insert garlic slices into the slits. Rub the lamb with olive oil, then season generously with salt, pepper, rosemary, and thyme.
- Place the onion and carrots in a roasting pan. Set the lamb on top and pour wine and broth around it.
- Cover tightly with foil and roast for 3-4 hours, until the meat is fork-tender and falling off the bone.
- Remove foil, increase oven to 400°F (200°C), and roast uncovered for 20-30 minutes to brown the top.
- Transfer lamb to a platter. Skim fat from pan juices, then simmer on the stovetop until slightly reduced. Serve lamb with pan juices.
Notes
You can customize the seasonings to taste.