Slow-Roasted Shoulder of Lamb Recipe

There’s something exceptionally comforting about gathering around the table for a Sunday meal, especially when you can share a hearty, flavorful dish with your loved ones. Our Slow-Roasted Shoulder of Lamb is just that—it’s the epitome of tender, melt-in-your-mouth meat, infused with the fragrant notes of rosemary and garlic. Perfect for any family gathering or special occasion, this recipe is a true celebration of flavors and togetherness. Let’s dive in and create a meal that transforms your Sunday dinners into cherished memories.

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Servings: 6-8
• Skill Level: Intermediate

• 1 shoulder of lamb (approximately 2.5 kg/5 lbs)
• 4 cloves of garlic, thinly sliced
• 4 sprigs of fresh rosemary
• 3 tablespoons olive oil
• Salt and black pepper to taste
• 1 onion, roughly chopped
• 3 large carrots, cut into chunks
• 4 medium potatoes, quartered
• 2 cups chicken or vegetable broth

1. Preheat your oven to 160°C (320°F).
2. Using a sharp knife, make small incisions all over the lamb shoulder. Insert a slice of garlic and a few rosemary leaves into each incision.
3. Rub the lamb with olive oil, and generously season with salt and black pepper.
4. Place the chopped onions, carrots, and potatoes in a large roasting pan. Arrange the seasoned lamb shoulder on top of the vegetables.
5. Pour the broth around the lamb and cover the roasting pan tightly with aluminum foil.
6. Roast in the preheated oven for 3.5 to 4 hours, or until the meat is fork-tender and falls off the bone easily.
7. Remove the foil for the last 30 minutes of roasting to allow the lamb to brown and the vegetables to caramelize.
8. Once cooked, let the lamb rest for about 15 minutes before serving.
9. Serve the slow-roasted lamb on a large platter, surrounded by the roasted vegetables. Enjoy!

• Quick Marination: If you’re short on time, marinate the lamb for at least an hour before cooking. It will still be delicious.
• Vegetable Variation: Feel free to add other root vegetables like parsnips or turnips for added texture and flavor.
• Resting is Key: Don’t skip resting the lamb. It allows the juices to redistribute, ensuring moist and flavorful meat.

• Refrigerate any leftovers in an airtight container for up to 3 days.
• Reheat gently in the oven at 150°C (300°F) or in the microwave to avoid drying out.

Ingredient Substitutions

• If fresh rosemary isn’t available, dried rosemary works as a substitute. Use about 1 tablespoon.
• For a smokier flavor, consider using smoked paprika in the seasoning.

• Side Dishes: Pair this slow-roasted lamb with a fresh green salad or steamed green beans for a balanced meal.
• Beverages: Serve with pomegranate juice or a light, fruity red wine to complement the rich flavors.

At Zynahz, we believe that every meal is an opportunity to bring joy and creativity into your kitchen. Our Slow-Roasted Shoulder of Lamb Recipe is a testament to the magic that happens when love and passion for cooking come together. We hope you’ll try this recipe and share your delightful experiences with us.

Don’t forget to share this recipe with your friends and family, and encourage them to create their own culinary traditions. For more mouthwatering recipes and cooking tips, follow us on social media, and sign up for our newsletter at Zynahz. Let’s continue to create delicious moments together!