Description
Tender and flavorful slow-cooked lamb shoulder, seasoned with aromatic herbs and spices, then roasted to perfection. This recipe yields juicy and succulent meat that is perfect for a special dinner or gathering.
Ingredients
Units
Scale
- 1.2-1.4 kg lamb shoulder (about 3 pounds)
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 5 sprigs rosemary, needles pulled off and chopped
- 6-8 cloves garlic, cut in halves lengthways
- 2/3 cup red wine
- 1 cup water
- 4 tablespoons honey
Lamb Shoulder:
Roasting:
Instructions
- Preheat the oven: Preheat the oven to 180 C / 356 F.
- Prepare the lamb: Score the lamb shoulder, season with olive oil, salt, pepper, smoked paprika, rosemary, and garlic.
- Roast the lamb: Place lamb in a roasting pan with water and wine, cover with foil, roast for 2 hours. Uncover, drizzle with honey, and roast for another 30 minutes.
Notes
- Cooking time may vary based on the size of the lamb shoulder.
- Adjust covered cooking time for boneless lamb shoulders.
- You can add vegetables like potatoes or carrots during the final stage of cooking.
- Make-ahead and storage tips provided for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
