Description
A slow-roasted lamb shoulder that becomes incredibly tender, infused with garlic and fresh herbs, and served with rich pan juices for a comforting, flavorful meal.
Ingredients
Scale
For the Crust:
- 1 (4-5 lb) bone-in lamb shoulder
- 8 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup chicken or beef broth
- 1 onion, quartered
- 2 carrots, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Pat the lamb shoulder dry with paper towels.
- In a small bowl, mix minced garlic, rosemary, thyme, olive oil, salt, and pepper to form a paste. Rub the paste all over the lamb shoulder.
- Place the onion and carrots in a roasting pan. Set the lamb shoulder on top of the vegetables.
- Pour broth into the bottom of the pan. Cover the pan tightly with foil.
- Roast for 3-4 hours, until the lamb is fork-tender and falling apart. Remove foil and roast for an additional 20 minutes to brown the top.
- Transfer lamb to a platter. Skim excess fat from the pan juices, then strain and serve alongside the lamb.
Notes
You can customize the seasonings to taste.