Description
Tender, slow-roasted lamb infused with Mediterranean flavors of lemon, garlic, and aromatic herbs, resulting in fall-apart meat perfect for a festive meal.
Ingredients
Scale
For the Crust:
- 1 (5-6 lb) bone-in lamb shoulder or leg
- 6 cloves garlic, minced
- 2 lemons, zested and juiced
- 1/4 cup extra virgin olive oil
- 2 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tsp 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, thyme, rosemary, salt, and pepper to form a paste.
- Rub the paste all over the lamb, covering it thoroughly. 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 very tender and falls apart easily with a fork. Uncover 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.