Description
This slow roasted lamb shoulder recipe features tender, juicy lamb cooked to perfection with a flavorful mint and sun-dried tomato sauce. The lamb is seasoned, slow roasted with onions and garlic, then finished at a high temperature to develop a beautiful crust, making it an ideal main course for a special dinner or gathering.
Ingredients
Scale
For the Sauce
- 2 tablespoons worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 tablespoon low sodium soy sauce
- 4 large garlic cloves, roughly chopped
- ½ cup chopped, oil-packed sun dried tomatoes
- ⅓ cup fresh mint leaves
- ⅓ 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 (can substitute red wine or broth)
Instructions
- Prep the Lamb: Take the lamb shoulder out of the fridge 1 hour before cooking to bring it to room temperature.
- Preheat Oven: Heat the oven to 450˚F to prepare for the initial roasting.
- Make the Mint Sauce: In a food processor or blender, combine worcestershire sauce, apple cider vinegar, sugar, soy sauce, garlic, sun dried tomatoes, mint leaves, parsley, lemon juice, and hot water. Pulse until chunky and set aside half for serving and half to coat the lamb.
- Season the Lamb: Place the lamb on a cutting board, fatty side up. Make several slashes across the top, rub it with olive oil, and season with salt and pepper. Coat the lamb with half of the prepared mint sauce.
- Prepare Roasting Pan: Arrange onion rings and smashed garlic cloves in the bottom of a roasting pan. Place the lamb shoulder on top, fatty side up.
- Start Roasting: Pour 1 cup of water into the roasting pan and cover with aluminum foil. Place in the oven and reduce the temperature to 350˚F. Roast for 3 hours covered.
- Finish Roasting: Remove foil and increase oven temperature to 425˚F. Check for liquid in the pan; add 1 cup water if necessary. Roast uncovered for 25 minutes or until the lamb is browned on top and reaches an internal temperature of 145˚F. Begin checking temperature at 15 minutes.
- Rest the Lamb: Take the lamb out of the oven, transfer to a cutting board, and loosely cover with foil. Let it rest for 20 minutes to allow juices to redistribute.
- Serve: Drizzle the reserved mint sauce over the lamb and serve.
Notes
- For lamb shoulders under 3 pounds, reduce roasting time by 20 minutes (roughly 2 hours 40 minutes) to avoid drying out.
- Use an instant read meat thermometer to check doneness. Safe internal temperature is 145°F for medium-rare, 160°F for medium, and up to 170°F for well done.
- A 4-pound bone-in lamb shoulder yields approximately 2 pounds of cooked meat due to fat rendering and bone weight.
- Store leftovers in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 120 mg