Imagine a dish so tender it literally falls off the bone, so aromatic that it fills your kitchen with an irresistible herbal fragrance, and so impressive that your dinner guests will be begging for your culinary secrets. This Slow Roasted Rosemary Garlic Lamb Shoulder isn't just a meal—it's a gastronomic experience that transforms a humble cut of meat into a restaurant-worthy delicacy. With just a few simple ingredients and a touch of patience, you'll create a show-stopping centerpiece that promises to become your new go-to recipe for special occasions or luxurious weekend dinners.
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 lamb shoulder (about 4-5 lbs)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup chicken broth
Instructions
- Preheat your oven to 300°F (150°C). This low temperature is essential for slow roasting, allowing the lamb to become tender and flavorful.
- Prepare the lamb shoulder by trimming any excess fat if desired. This will help reduce grease during cooking while still allowing for flavor and moisture.
- In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, and pepper. Mix well to create a fragrant marinade.
- Rub the garlic and rosemary mixture all over the lamb shoulder, ensuring that it is evenly coated. For more intense flavor, you can make small incisions in the meat and insert some of the mixture directly into these cuts.
- Place the lamb shoulder in a large roasting pan or Dutch oven. Pour the chicken broth into the bottom of the pan, which will help keep the meat moist during the long cooking process.
- Cover the roasting pan tightly with aluminum foil or a lid. This will trap steam and help the lamb cook evenly.
- Transfer the covered lamb shoulder to the preheated oven and roast for about 4 hours. The low and slow cooking will break down the tough fibers of the meat, resulting in a tender and juicy dish.
- After 4 hours, carefully remove the lamb from the oven. Remove the foil or lid, and check the tenderness of the meat. It should be falling off the bone. If it is not tender enough, cover it again and roast for an additional 30 minutes.
- Once the lamb is fully cooked and tender, remove it from the oven and let it rest for about 15-20 minutes before carving. This resting period allows the juices to redistribute throughout the meat.
- Slice the lamb shoulder and serve it warm, drizzled with the pan juices for added flavor. This dish pairs beautifully with roasted vegetables or creamy mashed potatoes.
Tips
- • Choose a high-quality lamb shoulder with good marbling for maximum flavor and tenderness. • Don't rush the cooking process—low and slow is the key to breaking down tough muscle fibers. • Make small incisions in the meat to allow the marinade to penetrate deeper for more intense flavor. • Use a meat thermometer to ensure the internal temperature reaches 145°F for medium-rare. • Let the meat rest after cooking to allow juices to redistribute, ensuring a moist and succulent result. • If the lamb isn't tender after 4 hours, don't panic—simply continue cooking in 30-minute increments. • Save the pan drippings—they make an incredible sauce or gravy to serve alongside the lamb.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 2g
Protein: 45g
Fat: 32g
Saturated Fat: 14g
Cholesterol: 140mg
