Finally, coat the lamb with half of your prepared sauce. Rub with olive oil and season liberally with salt and pepper. Make slashes across the top, using a sharp knife. Prep Lamb: When the lamb has come to room temperature, lay it on a large cutting board (make sure it’s one for working with raw meat) or other work surface, fatty side up.To make the sauce, combine all of the sauce ingredients in a food processor or blender and pulse until you have a chunky sauce. Prep Sauce & Oven: Preheat your oven to 450˚F.Leave it in its wrappings, and place it on a large plate or tray if you think it might leak on the counter. Bring Meat to Room Temperature: Take your lamb shoulder out of the fridge 1 hour before you’re ready to start this recipe.Then, we’ll remove the foil and finish up with high heat to brown and crisp the outside. To get a tender roast with a good crispy exterior, we’re going to start off roasting low and slow with a covering of aluminum foil. Other places to look might be larger or more specialized grocery stores, such as Whole Foods local, international grocery stores and markets farmer’s markets and local farms and butchers. Grocery store personnel are usually motivated to stock what they think customers will actually buy, so if you reach out, it’s very likely that they’ll begin to carry the items you ask for. If you don’t usually see lamb shoulder for sale where you shop, try asking the manager of the meat department, or send an email. Water: A cup of water goes in the roasting pan.Garlic: Smash about six cloves of garlic with the side of your knife by laying the knife flat across the cloves and hitting it with the heel of your hand.Onions: Cut up two large yellow onions into thick rings.Lamb Shoulder: I usually buy a bone-in lamb shoulder, about 4 pounds in weight.Hot Water: Add hot water to the sauce to get a good consistency.Lemon: You’ll need the juice of two lemons for this sauce.Sun-dried Tomatoes: Get the kind packed in oil.Fresh Parsley: You’ll need one-third of a cup of fresh parsley.Mint and lamb are a classic combo, so don’t leave this out! Fresh Mint Leaves: Lamb without mint? Not in my kitchen! Or at least, not in this recipe.Soy Sauce: A tablespoon of low-sodium soy sauce really adds dimension to the sauce.Sugar: You’ll need a tablespoon of your favorite sugar I often use raw sugar.
Fresh Garlic: For this recipe, I just give a rough chop to about 4 garlic cloves.It has a great depth of flavor, like wine, and works well for lots of dishes! Apple Cider Vinegar: I often use ACV in place of white vinegar.Worcestershire Sauce: This savory condiment works so well in all kinds of meat dishes.The sauce, as you’ll notice, has a bit more going on, but it’s still really easy to make: just dump it all in a blender or food processor and go! The ingredients for the lamb in this recipe are really simple just lamb, aromatic veggies and some seasonings. All of that yumminess melts down as the meat slowly cooks, creating a tender, juicy result. You might be more familiar with lamb chops and leg of lamb, but if you’re not on the shoulder bandwagon yet, you should be! Lamb shoulder is a cut that’s perfect for slow-roasting, because of its rich connective tissue and higher fat content. Whatever the occasion, I’ll be cooking up a hearty bone-in lamb shoulder low and slow in the oven.įor this recipe, I’m also taking a classic mint sauce and giving it a major overhaul: sun-dried tomatoes, Worcestershire sauce, soy sauce and other goodies pack a flavor punch that works really well with the hearty flavor of lamb. As we head toward spring, my thoughts naturally turn to one of my favorite main courses: roast lamb! It’s so lovely for a Sunday dinner, and it’s a classic choice for Easter, especially.
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