For a meal that’s both elegant and comforting, this tender slow-roasted lamb shoulder glazed with rosemary is a perfect choice. With its melt-in-your-mouth texture and aromatic glaze, it’s ideal for special occasions, family dinners, or holiday gatherings.
Why You’ll Love This Recipe?
- Tender and Flavorful: Slow roasting ensures the lamb is incredibly tender and juicy.
- Herb-Infused: The rosemary glaze brings a wonderful aroma and earthy flavor that complements the rich lamb.
- Impressive yet Easy: While it feels like a special occasion dish, it’s surprisingly simple to make!
Ingredients
Here’s what you’ll need:
- Lamb shoulder (bone-in or boneless)
- Fresh rosemary
- Olive oil
- Garlic, minced
- Lemon juice and zest
- Honey
- Salt and pepper
Check the recipe card below for the full ingredient list and precise measurements.
Directions
Step 1: Prepare the Lamb
Preheat your oven to 300°F. Pat the lamb shoulder dry with paper towels and season generously with salt and pepper.
Step 2: Make the Rosemary Glaze
In a small bowl, whisk together olive oil, minced garlic, fresh rosemary (finely chopped), honey, lemon juice, and lemon zest. This glaze will infuse the lamb with aromatic, herbaceous flavors.
Step 3: Sear the Lamb
In a large skillet over medium-high heat, add a drizzle of olive oil. Sear the lamb shoulder on all sides for about 3-4 minutes until browned. This step helps lock in the juices and creates a flavorful crust.
Step 4: Roast the Lamb
Transfer the seared lamb shoulder to a roasting pan. Brush the rosemary glaze all over the meat. Roast in the preheated oven for 3 to 4 hours, basting with the glaze every hour, until the lamb is fork-tender and the internal temperature reaches 190°F (for fall-apart tenderness).
Step 5: Rest and Serve
Once the lamb is done, remove it from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute. Slice and serve with your favorite sides!
Expert Tips and Tricks
- Low and Slow: The key to tender lamb is slow roasting. Don’t rush the process!
- Bone-In vs Boneless: Bone-in lamb shoulder has more flavor, but boneless is easier to carve. Choose based on your preference.
- Baste Often: Basting helps keep the lamb moist and ensures the glaze is evenly applied.
Recipe Variations and Possible Substitutions
- Add garlic cloves and onions to the roasting pan for extra depth of flavor.
- If you don’t have rosemary, thyme or oregano make great substitutes.
- For a spicy kick, add a pinch of red pepper flakes to the glaze.
Serving and Pairing Suggestions
This slow-roasted lamb shoulder pairs beautifully with roasted vegetables like carrots, potatoes, or parsnips. Serve it with a side of mint yogurt sauce for a refreshing contrast. A glass of red wine, like a Cabernet Sauvignon or Shiraz, complements the rich flavors of the lamb.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 300°F or in a covered dish with a splash of broth to keep it moist.
FAQs
1. Can I cook this lamb shoulder on the grill?
While roasting gives the best results, you can also grill it over indirect heat for a similar slow-roasting effect.
2. How can I tell when the lamb is done?
Use a meat thermometer to check for an internal temperature of 190°F. At this point, the lamb should be fall-apart tender.
3. Can I prepare this ahead of time?
Yes, you can season and glaze the lamb the night before and roast it the day of. Just let it come to room temperature before putting it in the oven.
4. Can I use a different cut of lamb?
While lamb shoulder is perfect for slow roasting, you can also use lamb leg, though it might require a slightly shorter cooking time.
Conclusion
This tender slow-roasted lamb shoulder glazed with rosemary is the ultimate comfort food for any special meal. The combination of slow roasting and a rosemary-infused glaze makes it a dish you’ll be proud to serve. With minimal effort and maximum flavor, it’s the perfect centerpiece for your next family dinner or celebration.
Print
Tender Slow-Roasted Lamb Shoulder Glazed with Rosemary
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This slow-roasted lamb shoulder is succulent, tender, and full of rich flavor, enhanced by a fragrant rosemary glaze. With the perfect balance of savory and aromatic herbs, this dish makes an elegant and mouthwatering main course for any occasion.
Ingredients
For the Lamb:
- 4 lbs bone-in lamb shoulder
- 4 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup dry white wine (or chicken broth)
- 1 tbsp lemon juice
For the Glaze:
- 3 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp fresh rosemary, chopped
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat Oven:
Preheat your oven to 300°F (150°C). - Prepare the Lamb:
Pat the lamb shoulder dry with paper towels. In a small bowl, mix the minced garlic, chopped rosemary, olive oil, salt, and pepper. Rub this mixture all over the lamb shoulder. - Roast the Lamb:
Place the lamb shoulder in a roasting pan. Pour the white wine (or chicken broth) and lemon juice around the lamb. Cover with aluminum foil and roast for 3–3.5 hours, or until the lamb is fork-tender. - Prepare the Glaze:
While the lamb is roasting, whisk together the honey, Dijon mustard, rosemary, olive oil, balsamic vinegar, salt, and pepper in a small bowl to make the glaze. - Glaze the Lamb:
After the lamb has finished roasting, remove it from the oven and uncover it. Brush the glaze over the lamb and return it to the oven (uncovered) for an additional 20–30 minutes, basting occasionally, until the glaze is golden and caramelized. - Serve:
Remove the lamb from the oven and let it rest for 10 minutes before slicing. Serve warm with the pan juices drizzled over the meat.
Notes
- For extra flavor, marinate the lamb shoulder overnight in the garlic and rosemary mixture.
- Serve this dish with roasted vegetables or mashed potatoes for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 portion (6 oz)
- Calories: 420
- Sugar: 8g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg