Slow-Roasted Herb-Crusted Lamb Shoulder
- Specialty Meats
- Feb 28
- 1 min read
Ingredients:
1 lamb shoulder (approximately 4-5 lbs)
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
1 cup red wine
1 cup beef or lamb broth
INSTRUCTIONS
Step 1
Preheat your oven to 325°F (160°C).
Step 2
In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper to create a paste.
Step 3
Rub the herb paste evenly over the lamb shoulder.
Step 4
Place the lamb in a roasting pan. Pour red wine and broth into the pan around the lamb.
Step 5
Cover the pan with foil and roast in the preheated oven for approximately 4 hours, or until the meat is tender and easily pulls apart.
Step 6
Remove the foil during the last 30 minutes of roasting to allow the exterior to brown.
Step 7
Let the lamb rest for 15 minutes before shredding or slicing. Serve with the pan juices.
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