Description
Slow roasted lamb shoulder cooked to tender perfection with a flavorful mint sauce, featuring a crispy browned crust and juicy interior. This comforting main course is ideal for family dinners or special occasions.
Ingredients
Scale
For the Sauce
- 2 tablespoons worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 tablespoon low sodium soy sauce
- 4 large garlic cloves, 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 (or red wine or broth)
Instructions
- Prep the Lamb: Take the lamb shoulder out of the fridge 1 hour before cooking to allow it to come to room temperature for even cooking.
- Preheat Oven: Set your oven to 450˚F to begin the cooking process.
- Make Mint Sauce: 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 until you have a chunky sauce. Set aside half for serving.
- Season Lamb: Place lamb fatty-side up on a board, make several slashes across the top, rub with olive oil, salt, and pepper. Coat with half of the mint sauce.
- Prepare Roasting Pan: Arrange onion rings and smashed garlic on the bottom of the pan, then place lamb shoulder on top.
- Roast Covered: Pour 1 cup water into pan, cover with foil, reduce oven temperature to 350˚F and roast for 3 hours.
- Roast Uncovered: Remove foil, increase oven to 425˚F. Add water if pan is dry. Roast uncovered for 25 minutes or until browned and internal temperature reads 145˚F, checking temperature starting at 15 minutes.
- Rest and Serve: Transfer lamb to a cutting board, loosely cover with foil and rest for 20 minutes. Drizzle with the reserved mint sauce and serve.
Notes
- For lamb shoulders under 3 pounds, reduce roasting time by 20 minutes to avoid drying out.
- Use an instant-read thermometer to ensure lamb is cooked safely to preferred doneness: 145°F minimum, 160°F medium, 170°F well done.
- Expectation: a 4-pound bone-in lamb shoulder yields about 2 pounds of cooked meat after shrinkage.
- Store leftovers in airtight containers refrigerated up to 4 days or freeze for 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
