Introduction

Slow-roasted rosemary garlic lamb shoulder is a dish that combines tender, flavorful meat with aromatic herbs, creating a delightful meal perfect for any occasion. This recipe calls for a slow cooking method, ensuring that the lamb becomes melt-in-your-mouth tender while absorbing the rich flavors of garlic and rosemary. It is ideal for family gatherings, special celebrations, or simply a cozy dinner at home.

Detailed Ingredients with measures

Lamb Shoulder – 2.5 kg (approximately 5.5 lbs)
Fresh Rosemary – 4-5 sprigs
Garlic Cloves – 6-8, peeled and smashed
Olive Oil – 2 tablespoons
Salt – 2 teaspoons, or to taste
Black Pepper – 1 teaspoon, or to taste
Vegetable Stock – 1 cup

Prep Time

Prep time for this recipe is approximately 15 minutes. This includes gathering and measuring all ingredients, as well as preparing the lamb by seasoning it with salt, pepper, garlic, and rosemary.

Cook Time, Total Time, Yield

Cook time is around 4-5 hours, allowing the lamb to slowly roast until it is tender and flavorful. The total time, including prep, is approximately 4 hours and 15 minutes to 5 hours and 15 minutes. This recipe yields about 6-8 servings, making it ideal for feeding a crowd or having leftovers for the next day.

Detailed Directions and Instructions

Preparation of Ingredients

Begin by preparing your lamb shoulder. Trim excess fat if necessary, but leave a moderate layer for flavor. Make sure the garlic cloves are peeled and ready for use.

Seasoning the Lamb

Rub the surface of the lamb shoulder generously with salt and pepper. This enhances the flavor of the meat. Prepare the rosemary by stripping the leaves from the stems and chopping them roughly.

Garlic and Herb Mixture

In a bowl, mix the chopped rosemary with the peeled garlic cloves, olive oil, and a pinch of salt. This mixture should be aromatic and should be enough to coat the lamb shoulder evenly.

Coating the Lamb

Using your hands, massage the garlic and herb mixture onto the lamb shoulder, ensuring it is well covered. This helps to infuse the meat with flavors.

Preparing the Cooking Vessel

Choose a heavy-duty roasting pan or Dutch oven. Place the lamb shoulder in the center and add any remaining garlic and herb mixture around it.

Adding Liquid

Pour in the stock or wine around the lamb. This will assist in keeping the meat moist and enhancing the flavor during the slow roasting process.

Covering the Lamb

Cover the roasting pan or Dutch oven with a tight-fitting lid or aluminum foil. This will trap moisture and allow the lamb to cook evenly.

Slow Roasting

Preheat your oven to a low temperature, around 150°C (300°F). Place the covered lamb in the oven and roast for about 4 to 5 hours, or until the meat is tender and can be pulled apart easily.

Final Browning

For a crispy exterior, uncover the lamb for the last 30 minutes of cooking. Increase the oven temperature to 220°C (430°F) to achieve a nice brown crust.

Resting the Meat

Once the lamb is cooked, remove it from the oven and allow it to rest for at least 15 minutes before carving. This helps retain the juices within the meat.

Notes

Selecting the Lamb

Choose a shoulder cut that has a good amount of marbling for the best flavor and tenderness after cooking.

Adjusting Seasoning

Feel free to adjust the amount of rosemary and garlic based on your preference. Fresh herbs provide the best flavor.

Serving Suggestions

Serve the slow-roasted lamb with sides such as mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.

Storing Leftovers

Any leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days or frozen for future use. Reheat gently to avoid drying it out.

Cook techniques

Slow Roasting

Slow roasting involves cooking meat at a low temperature for an extended period. This method allows the lamb shoulder to become incredibly tender while maintaining moisture and flavor.

Marinating

Marinating the lamb in a mixture of rosemary, garlic, and olive oil infuses the meat with rich flavors, enhancing its natural taste and tenderness.

Searing

Searing the meat before roasting creates a flavorful crust on the surface, locking in juices and adding depth to the overall flavor of the dish.

Resting

Allowing the lamb to rest after cooking helps redistribute the juices throughout the meat, ensuring each bite is succulent and flavorful.

Basting

Basting the lamb during the roasting process keeps the meat moist and adds extra flavor from the herbs and olive oil used in the marinade.

FAQ

Can I use a different cut of lamb for this recipe?

Yes, you can use other cuts such as lamb leg or rack, but adjust the cooking time accordingly.

What can I serve with slow-roasted lamb shoulder?

It pairs well with sides like roasted vegetables, mashed potatoes, or a fresh salad.

Can I prepare it ahead of time?

Yes, you can marinate the lamb the night before and refrigerate it until ready to roast.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I freeze the slow-roasted lamb?

Yes, you can freeze the cooked lamb. Make sure it is cooled completely before placing it in a freezer-safe container.

Conclusion

Slow-roasted rosemary garlic lamb shoulder is a dish that offers a perfect blend of flavors and tender meat, making it a fantastic centerpiece for any gathering. The slow cooking method ensures that the lamb remains juicy and aromatic, infused with the earthy notes of rosemary and the warmth of garlic. Paired with sides such as roasted vegetables or creamy mashed potatoes, this dish elevates any meal and leaves a lasting impression on your guests.

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