Description
Rosemary-infused lamb shoulder promises a culinary journey through Mediterranean flavors, melting hearts with its rich, succulent profile. Herb-crusted and slow-roasted to perfection, you’ll savor each tender bite of this elegant dish that whispers comfort and tradition.
Ingredients
Scale
Lamb Ingredients:
- 4 pounds (1.8 kilograms) bone-in lamb shoulder
- 1 cup (240 milliliters) dry white wine (or chicken broth)
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
Glaze Ingredients:
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Carefully pat the lamb shoulder completely dry using clean paper towels to ensure optimal seasoning adherence and crisp exterior development.
- Create a robust herb-infused rub by blending minced garlic, freshly chopped rosemary, olive oil, sea salt, and cracked black pepper into a fragrant paste.
- Massage the aromatic herb mixture thoroughly into every crevice of the lamb shoulder, ensuring comprehensive flavor penetration.
- Position the seasoned lamb shoulder inside a deep roasting pan, then gently pour white wine and fresh lemon juice around the meat to create a flavorful braising liquid.
- Completely seal the roasting pan with aluminum foil, creating a tight moisture-trapping environment for slow, gentle cooking.
- Roast the lamb in a preheated 300°F (150°C) oven for approximately 3-3.5 hours, allowing the meat to become exceptionally tender and succulent.
- Midway through roasting, whisk together a luxurious glaze combining honey, Dijon mustard, additional rosemary, olive oil, balsamic vinegar, salt, and pepper.
- After initial roasting, uncover the lamb and generously brush the prepared glaze across the entire surface, creating a beautiful caramelized coating.
- Return the glazed lamb to the oven uncovered, basting periodically to enhance color and develop a rich, glistening exterior.
- Once the glaze transforms into a golden, slightly crisp layer, remove the lamb from the oven and allow it to rest for 10 minutes.
- Slice the lamb against the grain and serve immediately, drizzling remaining pan juices over the meat for added moisture and flavor complexity.
Notes
- Choose a high-quality, well-marbled lamb shoulder for maximum tenderness and rich flavor.
- Marinate the lamb overnight in the herb mixture to enhance depth of flavor and ensure more intense seasoning.
- Consider trimming excess fat, leaving a thin layer to keep the meat moist during slow roasting.
- For gluten-free adaptation, replace Dijon mustard with a certified gluten-free version or use whole grain mustard.
- Low and slow cooking guarantees melt-in-your-mouth texture, so avoid rushing the roasting process.
- Use a meat thermometer to check internal temperature, aiming for 145°F for medium-rare or 160°F for medium doneness.
- Fresh rosemary delivers superior flavor compared to dried herbs, so invest in quality sprigs.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 490
- Sugar: 7 g
- Sodium: 640 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 37 g
- Cholesterol: 105 mg