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Herb-Rubbed Slow-Roasted Lamb Shoulder

This lamb shoulder is rubbed with garlic, rosemary, salt, and pepper, then roasted slowly at a low temperature to achieve tender, juicy meat with crispy edges. The process involves searing at high heat initially, followed by a gentle roast that allows flavors to deepen and the meat to become melt-in-your-mouth tender. Roasting alongside root vegetables completes this hearty, fragrant dish perfect for festive occasions.
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Prep Time 20 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 8
Course: Main Course
Cuisine: festive
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large lamb shoulder bone-in preferred for flavor
  • 6 cloves garlic fresh, crushed
  • 2 tablespoons fresh rosemary chopped
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil good quality
  • 1 tablespoon balsamic vinegar optional
  • 3 cups root vegetables carrots, parsnips, potatoes, chopped

Equipment

  • Roasting Pan with Rack
  • Meat thermometer
  • Basting brush
  • Sharp Carving Knife

Method
 

  1. Preheat your oven to 220°C (430°F). Place the lamb shoulder on a cutting board and pat dry.
  2. In a small bowl, mix crushed garlic, chopped rosemary, salt, pepper, and olive oil to create a fragrant herb paste.
  3. Rub the herb mixture generously all over the lamb, pressing it into the meat. Let it sit at room temperature for at least 30 minutes to absorb the flavors.
  4. Place the lamb on a roasting rack set inside a roasting pan. Roast in the preheated oven for 20 minutes, until the surface begins to brown and develop a crispy crust.
  5. Reduce the oven temperature to 160°C (320°F). Add chopped root vegetables around the lamb in the pan, and drizzle balsamic vinegar over everything for added flavor.
  6. Continue roasting the lamb for approximately 1.5 to 2 hours, or until a meat thermometer inserted into the thickest part reads 60°C (140°F) for medium rare. The meat should be tender and juicy.
  7. Remove the lamb from the oven and transfer it to a cutting board. Cover loosely with foil and let rest for at least 15 minutes. This helps juices redistribute, ensuring moist slices.
  8. While the lamb rests, check the roasted vegetables—they should be caramelized and tender, soaking up flavorful pan juices.
  9. Carve the rested lamb with a sharp knife, slicing against the grain for tender portions. Serve with the roasted vegetables and pan juices or a simple gravy.

Notes

Ensure to monitor the internal temperature for perfect doneness. Resting the meat is crucial for juicy slices. Feel free to add a splash of extra balsamic vinegar or herbs before serving for added flavor.