Description
A tender and flavorful slow-roasted lamb shoulder using a 48-hour method.
Ingredients
Scale
- 1 lamb shoulder (4–5 pounds)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 lemon, zested and juiced
- 1 cup vegetable or chicken broth
Instructions
- Preheat your oven to 200°F (93°C).
- In a bowl, mix garlic, olive oil, salt, pepper, rosemary, thyme, lemon zest, and lemon juice.
- Rub the mixture all over the lamb shoulder.
- Place the lamb in a roasting pan and pour the broth around it.
- Cover the pan tightly with foil.
- Roast in the oven for 48 hours.
- After 48 hours, remove the foil and increase the temperature to 400°F (204°C).
- Roast for an additional 30 minutes to brown the top.
- Let the lamb rest for 15 minutes before slicing.
Notes
- Adjust herbs according to your taste.
- Cooking time may vary based on the size of the lamb.
- Serve with roasted vegetables or potatoes.
- Prep Time: 15 minutes
- Cook Time: 48 hours
- Category: Main Course
- Method: Slow Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (about 6 oz)
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Slow-Roasted Lamb Shoulder, Lamb Recipe, Slow Cooking