Description
Succulent slow-roasted rosemary garlic lamb shoulder brings Mediterranean flavors straight to your dinner table. Tender meat falls apart with herbal notes, promising a luxurious dining experience you cannot resist.
Ingredients
Scale
Meat:
- 1.8 kilograms (3.5 pounds) bone-in lamb shoulder
Aromatics and Herbs:
- 3 garlic cloves, cut into slivers
- 1 head of garlic, halved horizontally
- 1 onion, quartered
- 8 sprigs of rosemary
Seasonings and Liquids:
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup water
Gravy:
- 2 tablespoons flour
- 2 cups beef broth (or 1 cup red wine + 1 cup water)
- Salt to taste
- Pepper to taste
Instructions
- Prepare oven at 240°C/465°F with high initial heat for lamb shoulder preparation.
- Massage lamb thoroughly with olive oil, ensuring complete surface coverage with seasoning.
- Create precise diagonal incisions across lamb’s surface without cutting completely through the meat.
- Delicately insert fragrant rosemary sprigs and thin garlic slivers into each carefully crafted opening.
- Arrange aromatic base layer in roasting pan using quartered onions, halved garlic bulb, and additional rosemary sprigs.
- Position seasoned lamb centrally over vegetable foundation, surrounding meat with water to maintain moisture.
- Securely wrap roasting pan with aluminum foil, preventing moisture escape during cooking.
- Reduce oven temperature to 180°C/350°F and slow roast for approximately 3 hours.
- Remove foil covering, replenish liquid if necessary, and intensify oven temperature to 220°C/425°F.
- Continue roasting for additional 20-30 minutes until exterior develops rich golden-brown caramelization.
- Allow lamb to rest undisturbed for 20 minutes, enabling internal juices to redistribute.
- Extract remaining pan drippings, reserving approximately 2 tablespoons of rendered fat.
- Position roasting pan over medium-high heat, incorporating flour and stirring briefly.
- Introduce beef broth, vigorously mashing roasted onions and garlic to enhance gravy’s depth.
- Simmer sauce for 2 minutes until desired consistency is achieved, then strain into serving vessel.
Notes
- Select a high-quality lamb shoulder with good marbling for maximum tenderness and rich flavor.
- Create deep incisions carefully to ensure garlic and rosemary penetrate throughout the meat, distributing aromatics evenly.
- Let the lamb rest at room temperature for 30 minutes before roasting to guarantee even cooking and prevent meat from becoming tough.
- Gluten-free option: Replace wheat flour with cornstarch or arrowroot powder when making gravy for sensitive diets.
- Prep Time: 20 minutes
- Cook Time: 3 hours 50 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 460
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 120 mg