Tender roasted lamb shoulder | roast lamb with garlic and rosemary

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides a similar sweetness without alcohol.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be made cheaper.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Cilantro adds freshness and can be less expensive.

Preheat the oven to 325°F (160°C).

Season the lamb shoulder generously with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Sear the lamb shoulder on all sides until browned, about 3-4 minutes per side.

Remove the lamb from the skillet and set aside.

In the same skillet, add chopped onion, carrots, and celery; sauté until softened, about 5-7 minutes.

Add minced garlic, rosemary, and thyme; cook until fragrant, about 1 minute.

Deglaze the skillet with red wine, scraping up any browned bits; simmer for 2-3 minutes.

Add chicken broth and bay leaves; bring to a boil.

Transfer the vegetable mixture to a roasting pan and place the lamb shoulder on top.

Cover the pan with foil and roast in the preheated oven for 3-4 hours, until the meat is tender and pulls apart easily.

Remove the foil for the last 30 minutes to allow the lamb to brown.

Baste the lamb with the pan juices halfway through roasting.

Once done, remove from the oven and let rest for 15-20 minutes before carving.

Serve with chopped parsley and lemon wedges.

Cooking Techniques

Spice Level:

Allergens