Slow-Roasted Lamb Shoulder with Rosemary & Garlic

Ingredients:

1 (4-5 lbs) bone-in lamb shoulder

3 tablespoons olive oil

5 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

1 tablespoon fresh thyme leaves

2 teaspoons sea salt

1 teaspoon black pepper

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

Juice of 1 lemon

1 cup chicken or beef broth

1/2 cup red wine (optional)

2 tablespoons balsamic vinegar

3 large carrots, cut into chunks

1 onion, quartered

3 sprigs fresh rosemary (for roasting)

Preheat oven to 300°F (150°C).

In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, pepper, smoked paprika, cumin, and lemon juice to form a paste.

Rub the herb mixture generously all over the lamb shoulder, ensuring even coverage.

Place the lamb in a large roasting dish, fat side up, and pour in the broth, red wine (if using), and balsamic vinegar.

Scatter carrots, onion, and rosemary sprigs around the lamb.

Cover tightly with foil and slow-roast for 4-5 hours, basting occasionally with the pan juices.

Remove foil and increase oven temperature to 400°F (200°C). Roast uncovered for an additional 20-30 minutes until golden brown and crispy on top.

Let rest for 15 minutes before shredding or slicing. Serve with roasted vegetables and pan juices.

Prep Time: 20 minutes | Cooking Time: 5 hours | Total Time: 5 hours 20 minutes

Kcal: 520 kcal | Servings: 6 servings