Slow Roast Lamb Shoulder
by Christina Valagao
This is the perfect recipe to ‘set it and forget it’. You can put it in the oven and let it do its thing for 3-4 hours and voila you have a dinner to impress. The perfect main that is fall off the bone delicious. I like to serve it alongside crispy fries or creamy mashed potatoes and a salad.
Ingredients:
- 5-6lb bone-in lamb shoulder
- 3 garlic cloves, sliced
- 3 garlic cloves, minced
- 5 sprigs of rosemary, 2 reserved (1 for roasting, 1 for inserting in the meat)
- 8 sprigs of thyme, 1 reserved for roasting
- 1 tsp kosher salt
- 1 tsp whole peppercorns
- Zest of 2 lemons
- 1/3 cup olive oil
- 2 cups dry white wine
Method:
1. 12-24 hours before roasting, cut slits 1-1.5” apart and score the fat cap. Cut deep enough to open the meat but not all the way to the bone. Insert 1 rosemary sprig and sliced garlic in the slits.
2. Season the shoulder liberally with kosher salt and pepper.
3. In a mortar and pestle, combine 3 rosemary sprigs, 7 sprigs of thyme, minced garlic, salt, peppercorns, and lemon zest, crushing into a paste. Transfer paste to a small bowl and add olive oil as needed. Stir to combine.
4. Rub this paste all over the lamb making sure it is evenly coated. Transfer meat to a plastic bag that is well sealed and marinate for 12-24 hours, or up to 48 hours.
5. Bring lamb to room temperature before cooking (about an hour or so). Preheat oven to 350F.
6. Place lamb and reserved thyme and rosemary sprigs in a Dutch oven or oven safe dish with a tight-fitting lid. Pour wine around the meat.
7. Place lamb in the oven with the lid on for 3-4 hours or until tender and falling off the bone.
8. Remove from oven and check the cooking progress. If the meat is tender and falling off the bone, it’s time to crisp the fat. Turn up the heat to 450F and place the lamb back in the oven uncovered for 10-15 minutes or until the fat has crisped.
9. Remove from oven, transfer to serving dish or board, and spoon the jus overtop.
Serves 4-6
Copyright (c) Christina Valagao 12/2021
2. Season the shoulder liberally with kosher salt and pepper.
3. In a mortar and pestle, combine 3 rosemary sprigs, 7 sprigs of thyme, minced garlic, salt, peppercorns, and lemon zest, crushing into a paste. Transfer paste to a small bowl and add olive oil as needed. Stir to combine.
4. Rub this paste all over the lamb making sure it is evenly coated. Transfer meat to a plastic bag that is well sealed and marinate for 12-24 hours, or up to 48 hours.
5. Bring lamb to room temperature before cooking (about an hour or so). Preheat oven to 350F.
6. Place lamb and reserved thyme and rosemary sprigs in a Dutch oven or oven safe dish with a tight-fitting lid. Pour wine around the meat.
7. Place lamb in the oven with the lid on for 3-4 hours or until tender and falling off the bone.
8. Remove from oven and check the cooking progress. If the meat is tender and falling off the bone, it’s time to crisp the fat. Turn up the heat to 450F and place the lamb back in the oven uncovered for 10-15 minutes or until the fat has crisped.
9. Remove from oven, transfer to serving dish or board, and spoon the jus overtop.
Serves 4-6
Copyright (c) Christina Valagao 12/2021
