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Slow Roasted Rosemary Garlic Lamb Shoulder Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 78 reviews
  • Author: Mariam
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 4 to 4.5 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Halal

Description

This Slow Roasted Rosemary Garlic Lamb Shoulder is a tender, flavorful dish featuring a bone-in lamb shoulder slow-roasted with fresh rosemary and garlic. The meat is infused with aromatic herbs, then cooked low and slow until it is fall-apart tender and finished with a crispy, golden-brown crust. Served with a rich pan gravy, this classic roast is perfect for a comforting family dinner or special occasion.

Ingredients

Scale

Lamb and Seasoning

  • 1.8kg / 3.5 lb lamb shoulder (bone in)
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 garlic cloves, cut into slivers
  • 8 sprigs rosemary

Vegetables and Aromatics

  • 1 onion, quartered (no need to peel)
  • 1 head garlic, cut in half horizontally

Roasting Liquid and Sauce

  • 1 cup water
  • 2 tbsp flour
  • 2 cups beef broth (or 1 cup red wine + 1 cup water)
  • Salt and pepper, to taste

Instructions

  1. Preheat Oven: Preheat your oven to 240°C/465°F (220°C fan forced) to prepare for the initial high heat roast.
  2. Season the Lamb: Rub the lamb shoulder all over with olive oil, then sprinkle evenly with salt and black pepper.
  3. Score the Meat: Using a thin, sharp knife, make 12 deep incisions into the lamb without cutting through to the other side, to help infuse flavor.
  4. Stuff with Rosemary and Garlic: Insert rosemary sprigs and garlic slivers into each incision to infuse the lamb with their aroma.
  5. Arrange Aromatics in Pan: Place the quartered onion, halved garlic bulb, and remaining rosemary sprigs into the base of a roasting pan.
  6. Position Lamb and Add Water: Place the lamb on top of the aromatics and pour 1 cup water around it to keep the environment moist during cooking.
  7. Cover and Reduce Oven Temperature: Cover the pan with a lid or a double layer of foil and reduce oven temperature to 180°C/350°F (160°C fan forced) for slow roasting.
  8. Slow Roast Lamb: Roast the lamb covered for 3 hours, allowing the meat to become tender and infused with flavor.
  9. Brown the Lamb: Remove the cover, check the liquid in the pan and add 3/4 cup water if necessary to prevent burning. Increase oven temperature to 220°C/425°F and roast uncovered for 20–30 minutes until the skin is crisply browned.
  10. Check Doneness: Use two forks to test if the meat can be easily pulled apart. If not tender enough, cover and continue roasting at 180°C/350°F (160°C fan) until fork-tender.
  11. Rest the Lamb: Transfer the lamb to a plate, cover loosely with foil and tea towels, and rest for at least 20 minutes to redistribute juices.
  12. Make and Serve with Gravy: Use the pan juices to make gravy (see gravy recipe below). Serve the lamb sliced with the gravy and optionally alongside crispy roasted potatoes.

Notes

  • Note 1: Cooking times may vary slightly depending on the exact size of the lamb shoulder; use fork tenderness to judge doneness.
  • Keep some water handy during roasting to add if the liquid evaporates and the aromatics start to burn.
  • Resting the meat is crucial for juicy, tender results.
  • For an extra delicious side, try making Duck Fat Potatoes or Super Crispy Roasted Potatoes.

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Find it online: https://quickcookingmagic.com/slow-roasted-rosemary-garlic-lamb-shoulder-recipe/