Introduction
Roasting a lamb shoulder is a classic dish that brings warmth and joy to any gathering. The combination of tender meat infused with garlic and rosemary, along with a rich, flavorful gravy, makes it perfect for special occasions or family dinners. This recipe guides you through achieving perfectly roasted lamb with a delicious gravy to elevate your meal.
Detailed Ingredients with measures
1.8 kg (3.5 lb) bone-in lamb shoulder
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 onion, quartered (no need to peel)
1 head garlic, halved horizontally
3 garlic cloves, cut into slivers
8 sprigs rosemary
1 cup water
Gravy:
2 tablespoons flour
2 cups beef broth (or 1 cup red wine + 1 cup water)
Salt and pepper to taste
Prep Time
Preparation for this lamb shoulder roast takes about 20 minutes. This includes the time to season the lamb, make incisions, and prepare the roasting pan.
Cook Time, Total Time, Yield
Cook Time: 3 hours and 30 minutes
Total Time: 3 hours and 50 minutes
Yield: Serves approximately 6-8 people
Enjoy this delectable roasted lamb shoulder with accompanying gravy, perfect for family gatherings or a festive feast!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 240°C (465°F). If using a fan-forced oven, set the temperature to 220°C (430°F).
Step 2: Prepare the Lamb
Rub the bone-in lamb shoulder thoroughly with 2 tablespoons of olive oil, then season it with 2 teaspoons of salt and 1 teaspoon of black pepper.
Step 3: Make Incisions
Using a sharp knife, carefully make 12 deep incisions into the lamb shoulder. Be sure not to pierce through the bottom. Insert sprigs of rosemary and slivers of garlic into each incision.
Step 4: Prepare the Roasting Pan
In the bottom of a roasting pan, place the quartered onion, the halved head of garlic, and the remaining rosemary sprigs. Position the seasoned lamb on top of these ingredients and pour 1 cup of water around it.
Step 5: Cover the Pan
Cover the roasting pan tightly with a lid or a double layer of foil. Place the pan in the preheated oven and immediately reduce the temperature to 180°C (350°F) or 160°C (320°F) for fan-forced ovens.
Step 6: Roast the Lamb
Roast the covered lamb for 3 hours.
Step 7: Uncover and Increase Temperature
After 3 hours, remove the cover from the pan and check the liquid. If necessary, add ¾ cup of water. Increase the oven temperature to 220°C (425°F) and roast the lamb uncovered for an additional 20 to 30 minutes, or until the skin is browned and crisp.
Step 8: Check Tenderness
Test the tenderness of the lamb by trying to pull the meat apart with two forks; the meat should come apart easily. If it doesn’t, cover the lamb and return to the oven at 180°C (350°F) until it becomes tender.
Step 9: Let the Lamb Rest
Once cooked, transfer the lamb to a plate. Cover it loosely with foil and a tea towel, and let it rest for at least 20 minutes.
Step 10: Make the Gravy
Tilt the roasting pan to drain away all but about 2 tablespoons of fat. Set the pan over medium-high heat, add 2 tablespoons of flour, and mix it with the fat. Cook for about 30 seconds.
Step 11: Add Liquid
Gradually pour in 2 cups of beef broth (or 1 cup of red wine combined with 1 cup of water), stirring constantly. Use a potato masher to mash the onion and garlic, squeezing out all the garlic from its skin.
Step 12: Simmer the Gravy
Let the gravy simmer for 1 to 2 minutes until it reaches your desired consistency. Season it with salt and pepper to taste. Strain the gravy into a bowl and transfer it to a gravy jug.
Step 13: Serve
Serve the lamb with the prepared gravy.
Notes
Note 1:
Monitor the liquid level in the roasting pan during cooking; maintaining some moisture is crucial for the lamb’s tenderness.
Note 2:
Resting the lamb is important to redistribute the juices for a more succulent result.
Note 3:
Feel free to adjust the seasoning of the gravy according to your preference and the flavors of the lamb.
Cook techniques
Preparing the Lamb
Rub the lamb shoulder with olive oil, salt, and black pepper to enhance its flavor. This initial seasoning is crucial for a well-rounded taste.
Inserting Aromatics
Make deep incisions in the lamb and insert rosemary sprigs and slivers of garlic. This allows the flavors to penetrate the meat during cooking, resulting in a more aromatic dish.
Creating a Flavor Base
Place quartered onion, halved garlic, and rosemary at the bottom of the roasting pan. This forms a flavorful base that infuses the lamb as it roasts.
Covering and Slow Roasting
Cover the roasting pan tightly to trap moisture. Slow roasting at a lower temperature helps the lamb become tender and juicy.
Achieving Crispiness
Uncover the lamb towards the end of cooking and increase the oven temperature. This step is vital for achieving a beautifully browned and crisp skin.
Resting the Lamb
Allow the lamb to rest after roasting. This lets the juices redistribute, ensuring moist and tender meat when served.
Making the Gravy
Use the drippings and fat from the roasting pan to create a flavorful gravy. Incorporating flour and broth helps thicken the sauce, and mashing the aromatics enhances its richness.
FAQ
Can I use a boneless lamb shoulder instead of bone-in?
Yes, a boneless lamb shoulder can be used, but the cooking time may vary slightly.
What if I don’t have rosemary?
If rosemary is unavailable, other herbs like thyme or oregano can be used as substitutes for a different flavor profile.
How do I know when the lamb is done?
The lamb is done when it easily pulls apart with two forks and reaches a target internal temperature of at least 71°C (160°F).
Can I make this dish ahead of time?
Yes, the lamb can be prepared ahead and reheated, but for the best texture, it’s recommended to serve it freshly roasted.
What can I use as a substitute for beef broth in the gravy?
You can substitute chicken broth or vegetable broth if you prefer a lighter flavor. Red wine mixed with water is also a good option.
Conclusion
The roasted lamb shoulder, tender and infused with the rich flavors of garlic and rosemary, makes for a delightful centerpiece for any gathering. The accompanying gravy adds a luxurious touch, elevating the dish to a new level of deliciousness. Allowing the meat to rest ensures it retains its juices, resulting in a succulent meal that’s perfect for savoring with family and friends.
More recipes suggestions and combination
Herb-Crusted Roast Chicken
Try a similar preparation by rubbing a whole chicken with olive oil, salt, pepper, and fresh herbs like thyme or parsley, and roasting it with lemon and garlic for a fragrant and juicy dish.
Slow-Cooked Beef Brisket
Substitute lamb with beef brisket, using the same method. Cook it slowly with onions, garlic, and your favorite herbs for a tender, hearty meal.
Vegetable-Stuffed Eggplant
For a vegetarian option, hollow out eggplants and fill them with a mixture of quinoa, tomatoes, garlic, and herbs. Roast them until tender and serve with a drizzle of olive oil.
Oven-Braised Pork Shoulder
Experiment with pork shoulder by seasoning it with spices and braising it in apple cider and broth for a sweet and savory combination.
Roasted Root Vegetables
As a side dish, combine potatoes, carrots, and parsnips with olive oil, salt, and rosemary. Roast them until tender for a perfect accompaniment to any meat dish.
