Description
A succulent, tender lamb shoulder slow-roasted with aromatic garlic, fresh herbs, and zesty citrus until it falls off the bone.
Ingredients
Scale
For the Crust:
- 1 (4-5 lb) bone-in lamb shoulder
- 6 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- 3 tbsp olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 onion, sliced
- 1 cup chicken or vegetable broth
Instructions
1. Prepare the Crust:
- Preheat oven to 300°F (150°C). Pat the lamb shoulder dry with paper towels.
- In a small bowl, mix minced garlic, rosemary, thyme, lemon zest, orange zest, olive oil, salt, and pepper to form a paste.
- Rub the paste all over the lamb shoulder, covering it evenly.
- Place sliced onions in a roasting pan and set the lamb shoulder on top. Pour citrus juices and broth around the lamb.
- Cover the pan tightly with foil and roast for 4-5 hours, until the lamb is fork-tender and falling apart.
- Remove foil, increase oven to 425°F (220°C), and roast uncovered for 15-20 minutes to crisp the exterior. Let rest 15 minutes before shredding.
Notes
You can customize the seasonings to taste.