180 minutes
A rich and aromatic lamb shoulder roast infused with herbs and served with a flavorful sauce.
Bone-in Lamb Shoulder Roast, seasoned
0 lb
to taste
to taste
Tomatoes (organic Whole Peeled), cored and coarsely chopped
0 oz
Onions, peeled and coarsely chopped
each
Carrots, peeled and coarsely chopped
each
each
Savory Branches
each
Thyme Branches
each
Black Peppercorns
each
Chile Pepper
each
cups
cups
1. Season the Lamb
Season the lamb shoulder roast generously with salt and fresh-ground black pepper. Ideally, do this the night before to allow the flavors to penetrate deeply into the meat. If not, seasoning it just before cooking will still work.
2. Preheat the Oven
When you're ready to cook, preheat your oven to 375°F (190°C).
3. Prepare the Vegetable Mixture
In a heavy earthenware dish or a sturdy roasting pan, combine the cored and coarsely chopped tomatoes, peeled and coarsely chopped onions, peeled and coarsely chopped carrots, and whole garlic cloves. Add in the savory and thyme branches, black peppercorns, and a whole chile pepper.
4. Nestle the Lamb
Nestle the seasoned lamb shoulder roast on top of the vegetable mixture.
5. Add Liquids
Pour 2 cups of chicken broth or water and ¾ cup of white wine into the pan. The liquids will keep the meat moist and contribute to a flavorful sauce as they reduce during cooking.
6. Roast the Lamb
Place the pan, uncovered, in the preheated oven. Roast the lamb for about 2½ hours. After the first 1½ hours, turn the shoulder over to ensure even cooking and color. Continue to cook for an additional 30 minutes, then turn the roast once more for the final 20 minutes.
7. Check for Tenderness
Check the lamb for tenderness after the total cooking time. It should be almost falling off the bone, indicating it is perfectly cooked.
8. Prepare the Sauce
Remove the lamb from the roasting pan and set it aside. Skim the fat from the liquid left in the pan to achieve a clear, fat-free sauce. Pass the cooked vegetables through a food mill and return them to the liquid, creating a smooth and flavorful sauce.
9. Serve
Carefully cut or pull the meat off the bones. If needed, reheat the meat in the sauce to ensure everything is warm and ready to serve.
. Instead of the traditional rosemary and thyme, try using fresh oregano and marjoram for a Mediterranean twist. . For a North African flavor, use a combination of mint, cilantro, and a pinch of dried harissa. . Go for a Provençal vibe with herbes de Provence, which typically includes savory, marjoram, rosemary, thyme, oregano, and sometimes lavender.
. Introduce a warming spice mix such as garam masala, cumin, coriander, and a touch of cinnamon for an Indian-inspired version. . For a subtle smokey flavor, add a little smoked paprika to the herb rub. . Try a Sichuan twist with a hint of five-spice powder and replace olive oil with toasted sesame oil.
. Brush the lamb with a balsamic reduction before serving for a glossy and tangy finish. . Serve with a mint chimichurri or yogurt-based tzatziki for a refreshing contrast to the rich meat. . Drizzle with a rosemary-infused honey glaze in the last few minutes of roasting for a sweet and aromatic crust.
. Add citrus zest (lemon, orange, or lime) to the marinade to give a fresh, zesty kick. . Incorporate pomegranate molasses for a sweet and tangy glaze that caramelizes beautifully. . Mix in a spoonful of Dijon mustard or replace some of the oil with anchovy paste for a deeper umami flavor.
. Replace some of the stock with red wine or a dark beer for a richer, more complex flavor. . Use chicken or vegetable broth instead of lamb or beef stock for a lighter taste. . Try cooking the lamb in a tagine with preserved lemons and olives for a Moroccan flair.
Comments (0)