Description
A tender and flavorful slow-roasted lamb shoulder infused with aromatic rosemary and a touch of honey for a perfect balance of savory and sweet.
Ingredients
Scale
For the Crust:
- 1 (4-5 lb) lamb shoulder, bone-in
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tsp sea salt
- 1 tsp black pepper
- 1 lemon, juiced
- 1 cup chicken or vegetable stock
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (160°C). Pat the lamb shoulder dry with paper towels.
- In a small bowl, mix garlic, rosemary, olive oil, honey, salt, pepper, and lemon juice to form a paste.
- Rub the paste all over the lamb shoulder, ensuring it is evenly coated. Place the lamb in a roasting pan and pour stock into the bottom.
- Cover the pan tightly with foil and roast for 3.5 to 4 hours, or until the meat is fork-tender.
- Remove the foil, increase the oven temperature to 425°F (220°C), and roast for another 15-20 minutes to crisp the exterior.
- Let the lamb rest for 15 minutes before carving. Serve with pan juices.
Notes
You can customize the seasonings to taste.