Juicy Slow Roasted Lamb Shoulder
Crispy, tender, and dressed in a bold sundried tomato sauce, this Juicy Slow Roasted Lamb Shoulder is incredibly easy to make. Plus, it just tastes heavenly!
Servings : 8
Ingredients
For the Sauce
- 2 tablespoons worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 tablespoon low sodium soy sauce
- 4 large cloves garlic, roughly chopped
- ½ cup chopped, oil-packed sun dried tomatoes
- ⅓ cup fresh mint leaves
- ⅓ cup fresh parsley
- 2 lemons, juiced
- ¼ cup hot water
For the Lamb
- 4 pound bone-in lamb shoulder
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 large yellow onions, peeled and cut into thick rings
- 6 cloves garlic, smashed
- 1 cup water, (you can also use red wine or broth)
Instructions
- Take lamb out of the fridge 1 hour before you are ready to work with it.
- Preheat oven to 450˚F.
- In a food processor or blender, combine worcestershire sauce, apple cider vinegar, sugar, soy sauce, garlic, sun dried tomatoes, mint leaves, parsley, lemon juice, and hot water; pulse to make a chunky sauce. Set aside.
- Lay lamb shoulder, fatty-side up, on a working surface, like a large cutting board.
- Using a sharp knife, make several slashes across the top.
- Rub the lamb with the olive oil; season with salt and pepper.
- Coat lamb with HALF of the prepared sauce. Keep the other HALF in the fridge until ready to serve the lamb.
- Arrange onion rings and smashed garlic in the base of a roasting pan.
- Place the lamb shoulder on top of the onions, fatty side up.
- Pour 1 cup of water in the roasting pan.
- Cover with aluminum foil.
- Put roasting pan in the oven and turn down the heat to 350˚F.
- Roast for 3 hours.
- Remove foil and increase heat to 425˚F. Check to see if there’s any liquid in the pan; if not, add a cup of water.
- Continue to roast for about 20 to 25 minutes, or until browned on top and internal temperature registers at 145˚F. Start checking internal temperature at around the 15-minute mark.
- When done, remove from oven.
- Transfer lamb to a cutting board and loosely cover with foil; let it rest for 20 minutes.
- Drizzle with reserved sauce.
- Serve.
Equipment
- Oven
Notes
- NOTE: 4-pound bone-in lamb shoulder yields around 1.8-pounds of cooked meat. This is because the meat shrinks while cooking; lamb shoulder has a thick layer of fat that will mostly melt, and there's also a bone that runs through the middle of the shoulder.
- NET CARBS: 11 g
Nutrition
Serving: 3 ounces | Calories: 276 kcal | Carbohydrates: 13 g | Protein: 31 g | Fat: 11 g | Saturated Fat: 3 g | Cholesterol: 91 mg | Sodium: 812 mg | Potassium: 806 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 362 IU | Vitamin C: 25 mg | Calcium: 61 mg | Iron: 4 mg | Net Carbs: 11 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.