145 minutes
A savory and aromatic lamb shoulder roasted with a turmeric rub, served alongside roasted carrots.
Boneless Lamb Shoulder, untied
0 lb
tablespoons
to taste
Fresh Turmeric, peeled
0 oz
each
cups
tablespoons
tablespoons
Small Carrots, scrubbed, tops trimmed
0 lb
1. Season and Marinate Lamb
Generously season the lamb shoulder with kosher salt and freshly ground black pepper. Prepare the turmeric rub by blending fresh turmeric, garlic cloves, olive oil, ground cumin, and kosher salt until a coarse paste forms. Evenly coat the lamb with the rub, tie it with butcher's twine, and refrigerate to marinate for at least one hour or up to a day.
2. Sear Lamb
Preheat the oven to 325°F. Heat vegetable oil in an ovenproof skillet over medium-high heat. Sear the marinated lamb shoulder for 4 to 6 minutes on each side until golden.
3. Roast Lamb and Carrots
Add the small carrots to the skillet, season with a pinch of kosher salt and black pepper, and transfer to the oven. Roast until the lamb's internal temperature reaches the desired doneness (145°F for rare or 160°F for medium). Let the lamb rest for 20 to 30 minutes after roasting, then slice and serve with roasted carrots.
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