Name: Tender Slow-Roasted Lamb Shoulder Glazed
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Ingredients: Lamb Shoulder (4-5 lbs, bone-in); Fresh Rosemary (4-5 sprigs); Garlic (6 cloves, minced); Olive Oil (1/4 cup); Salt and Pepper (to taste); Lemon Juice (2 tablespoons); Vegetable Broth (1 cup); Carrots (4, chopped); Onions (2, quartered)

Spread the love

Experience the rich and savory flavors of Tender Slow-Roasted Lamb Shoulder Glazed with Rosemary, a dish that transforms a humble cut of meat into a succulent centerpiece for any meal. This recipe features a lamb shoulder that is slow-cooked to perfection, resulting in tender, melt-in-your-mouth meat infused with the aromatic essence of fresh rosemary and garlic. Ideal for family gatherings or special occasions, this dish is both impressive and comforting, promising to delight your guests with every bite. Let’s explore how to create this mouthwatering lamb shoulder that is sure to become a favorite at your dinner table.

Ingredients List

To prepare Tender Slow-Roasted Lamb Shoulder Glazed with Rosemary, you will need the following ingredients:

Lamb Shoulder (4-5 lbs, bone-in)
Fresh Rosemary (4-5 sprigs)
Garlic (6 cloves, minced)
Olive Oil (1/4 cup)
Salt and Pepper (to taste)
Lemon Juice (2 tablespoons)
Vegetable Broth (1 cup)
Carrots (4, chopped)
Onions (2, quartered)

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (160°C) to prepare for slow-roasting the lamb.

Step 2: Prepare the Marinade

In a small bowl, combine the 1/4 cup of olive oil, 6 minced garlic cloves, 2 tablespoons of lemon juice, salt, and pepper. Mix well to create a marinade.

Step 3: Season the Lamb

Place the lamb shoulder in a large roasting pan. Rub the marinade all over the meat, ensuring it is well coated. Tuck the fresh rosemary sprigs around the lamb for added flavor.

Step 4: Add Vegetables

Surround the lamb with chopped carrots and quartered onions. Pour 1 cup of vegetable broth into the roasting pan to keep the meat moist during cooking.

Step 5: Roast the Lamb

Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast the lamb for about 3-4 hours, or until the meat is tender and easily pulls away from the bone. Remove the foil during the last 30 minutes of cooking to allow the top to brown.

Step 6: Rest and Serve

Once cooked, remove the lamb from the oven and let it rest for about 15-20 minutes before carving. This allows the juices to redistribute for maximum tenderness. Serve the lamb with the roasted vegetables and drizzled with the pan juices.

Nutritional Information

Here’s a breakdown of the nutritional information per serving (based on 8 servings):

Nutrient	Amount
Calories	450
Protein	35g
Carbohydrates	15g
Fat	30g
Fiber	2g
Sodium	350mg

Note: Nutritional values may vary based on specific ingredients used.

Healthier Alternatives for the Recipe

If you want to make this dish even healthier, consider these alternatives:

Leaner Cuts: Use a leaner cut of lamb or trim excess fat from the shoulder before cooking.
Low-Sodium Broth: Opt for low-sodium vegetable broth to reduce overall sodium content.
Add More Vegetables: Incorporate additional vegetables like zucchini or bell peppers for extra nutrition.

Serving Suggestions

This Tender Slow-Roasted Lamb Shoulder Glazed with Rosemary can be served in various ways to enhance your dining experience:

With Mashed Potatoes: Serve alongside creamy mashed potatoes to soak up the flavorful juices.
On a Bed of Couscous: Garnish with fresh herbs and serve over fluffy couscous for a Mediterranean twist.
Pair with Red Wine: A robust red wine, such as Cabernet Sauvignon or Syrah, complements the rich flavors of the lamb beautifully.

Personalized Tips

For an added depth of flavor, consider adding a splash of red wine to the broth before roasting, enhancing the overall taste of the dish.

Common Mistakes to Avoid

Not Allowing the Lamb to Rest: Make sure to let the lamb rest after cooking to retain its juices and ensure tenderness.
Cooking at Too High a Temperature: Slow-roasting at a low temperature is key to achieving tender meat; avoid increasing the heat.
Overcrowding the Pan: Ensure there is enough space around the lamb and vegetables for even cooking and browning.

Storing Tips for the Recipe

To keep your Tender Slow-Roasted Lamb Shoulder Glazed with Rosemary fresh:

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: This dish can be frozen for up to 2 months. Wrap tightly in plastic wrap and aluminum foil, then thaw in the fridge before reheating.
Best Practices: To reheat, warm gently in the oven or on the stovetop with a splash of broth to maintain moisture.

Conclusion

In summary, Tender Slow-Roasted Lamb Shoulder Glazed with Rosemary is a flavorful and impressive dish that brings warmth and comfort to any table. With its tender meat and aromatic glaze, it’s sure to be a hit at your next gathering. Try this recipe today, and don’t forget to share your feedback in the comments or subscribe for more delicious updates!

FAQs

Can I use boneless lamb shoulder?

Yes, you can use boneless lamb shoulder; adjust cooking times as needed since it may cook faster.

How do I know when the lamb is done?

The lamb is done when it reaches an internal temperature of 145°F (63°C) for medium-rare, but for tender results, aim for 160°F (71°C).

Can I add other herbs?

Absolutely! Feel free to experiment with other herbs like thyme or oregano for additional flavor.