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
Units
Scale
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