Description
This Slow-Roasted Lamb Shoulder is a succulent and flavorful dish featuring tender lamb infused with fresh herbs and roasted garlic. Paired with sweet caramelized onions and a fragrant honey herb glaze, it makes an impressive centerpiece for any occasion, serving approximately 8 guests with melt-in-your-mouth meat and perfect savory-sweet balance.
Ingredients
Scale
Lamb & Seasoning
- 1 large bone-in lamb shoulder (about 5 lbs)
- 6 cloves garlic, halved
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon coarse sea salt
- 1 teaspoon black pepper
Caramelized Onions
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
Honey Herb Glaze
- Honey herb glaze (amount to taste, prepared separately or store-bought)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) to ensure a low and slow roasting environment necessary for tender lamb.
- Season the Lamb: Pat the lamb shoulder dry with paper towels to help the seasoning stick. Generously season all sides with coarse sea salt and black pepper for basic flavor enhancement.
- Apply Herbs and Prepare Roasting Pan: Rub the chopped fresh rosemary, thyme, and oregano evenly over the entire lamb shoulder. Place the halved garlic cloves in the bottom of a roasting pan to infuse the lamb with roasted garlic aroma.
- Arrange the Lamb: Set the lamb shoulder directly on top of the garlic in the roasting pan. Cover the pan tightly with aluminum foil to retain moisture during the initial roasting phase.
- Roast the Lamb: Place the covered roasting pan in the oven and roast the lamb for approximately 4 hours, which slowly breaks down the connective tissue for tenderness. Remove the foil during the last hour to allow the lamb to brown and form a flavorful crust.
- Caramelize the Onions: While the lamb roasts, heat olive oil in a skillet over medium-low heat. Add the thinly sliced onions and cook slowly, stirring occasionally, until they turn a deep golden brown and sweetly caramelized, about 30 minutes.
- Rest and Serve: Once the lamb is cooked, remove it from the oven and let it rest, covered loosely with foil, for 15 minutes to allow the juices to redistribute. Carve the lamb and serve hot with the caramelized onions and a drizzle of honey herb glaze to taste.
Notes
- Allowing the lamb to rest after roasting is crucial for juicy slices.
- For the honey herb glaze, a mixture of honey, fresh herbs, and a bit of lemon juice or vinegar works well.
- If desired, add vegetables like potatoes or carrots to the roasting pan to cook alongside the lamb.
- Make sure to use a roasting pan large enough to hold the lamb and catch juices for basting or making a sauce.
- Caramelizing onions slowly over low heat develops the best flavor and sweetness.
