How to Cook Lamb Shoulder
The most delicious, melt in your mouth lamb shoulder recipe made in just over an hour!
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Equipment
- Sharp Knife
- Small Mixing Bowl
- Roasting pan or baking dish
- Tin Foil
- Meat Thermometer
Ingredients
- 2-2.5 lbs boneless lamb shoulder
- 2 tbsp olive oil
- 4-5 garlic cloves minced
- 2 sprigs fresh rosemary chopped
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp lemon zest
- 1 cup red wine or white wine
Instructions
Prep the Lamb Shoulder
- Cut off excess fat and pat dry with a paper towel.
Make the Marinade
- In a small bowl, mix olive oil, minced garlic cloves, lemon zest, salt, and black pepper. Rub this mixture generously over the lamb
- Insert sprigs of fresh rosemary and a thyme sprig into the meat
Sear the Lamb
- Heat a cast iron skillet or heavy-bottomed pan over medium-high heat with a little bit of olive oil.
- Sear the lamb on all sides until it develops a golden crust.
Roast the Lamb
- Preheat your oven to 450°F
- Transfer the lamb to a roasting pan or baking dish. Add red wine, white wine, or even water to the pan to keep the meat moist. Cover loosely with tin foil.
- Place the lamb in the oven and immediately reduce the oven temperature to 350°F fan. Roast for 50-75 minutes. Remove from oven.
Rest the Lamb
- Once the lamb reaches your desired internal temperature, remove it from the oven and tent it with tin foil.
- Let it rest for 15 minutes before carving.
- Serve & Enjoy!
Notes
Do not forget to rest your roast : This step is crucial to keep the juices intact and ensure a moist lamb shoulder roast.
When searing: It's really easy to over sear. The goal here is to just seal up the raw exterior but not to cook the interior.
If you would like to slow roast this recipe: For a slow-cooked lamb shoulder, reduce the oven to 280-300°F and roast for 3-4 hours. This low temperature allows the connective tissue to break down fully, creating an incredibly tender roast.
Servings: 4 people