Introduction
Cooking a perfect lamb shoulder is a culinary delight that transforms a special occasion into a feast. This recipe highlights the rich flavors of marinated lamb shoulder, slow-roasted for optimal tenderness. With the right ingredients and proper cooking techniques, you can serve a succulent, fall-apart tender roast that will impress your guests.
Detailed Ingredients with measures
Lamb Shoulder
1.6–2.2 kg (3.2–4.4 lb) bone-in lamb shoulder
Marinade
2½ teaspoons fresh rosemary, finely chopped
1 tablespoon dried oregano
2 large garlic cloves, finely chopped
1 teaspoon kosher or cooking salt (or ¾ teaspoon table salt)
½ teaspoon black pepper
¼ cup extra virgin olive oil
For Roasting
1 unpeeled brown onion, cut into 6 wedges
2 cups water
Jus (Gravy)
1 teaspoon cornflour (cornstarch)
¼ cup water
Salt and pepper to taste
Prep Time
Preparation Time
2 hours (or up to 24 hours for marinating)
Cook Time, Total Time, Yield
Cook Time
12 hours (slow roasting)
Total Time
Approximately 14 hours (including preparation and resting)
Yield
Serves 6-8 people
This slow-roasted lamb shoulder is a burst of flavor and tenderness, making it a perfect centerpiece for family gatherings or festive celebrations. Enjoy the rich, aromatic jus that complements the lamb beautifully, and consider serving it with sides like Greek Lemon Roasted Potatoes or a fresh vegetable medley.
Detailed Directions and Instructions
1. Preparation
– Preheat the oven to 230°C (450°F) or 210°C (410°F) if using a fan-forced oven.
2. Marinade
– In a small bowl, combine the rosemary, oregano, garlic, salt, pepper, and olive oil.
– Rub this mixture thoroughly over the lamb shoulder, ensuring it gets into all crevices.
– If time allows, let the lamb marinate for 2 hours at room temperature or up to 24 hours in the refrigerator.
3. Roasting Setup
– Place the onion wedges in the base of a roasting pan.
– Position the marinated lamb shoulder on top of the onions.
– Pour 2 cups of water into the pan.
4. Initial Roasting
– Roast the lamb uncovered for 45 minutes.
5. Slow Roasting
– Reduce the oven temperature to 100°C (210°F).
– Cover the lamb with baking paper, then seal tightly with a double layer of foil to prevent moisture loss.
– Slow-roast for 12 hours.
6. Checking Doneness
– After 12 hours, test the lamb’s tenderness by pulling the meat apart with two forks; it should be fall-apart tender.
– If not tender enough, continue roasting until it reaches this consistency.
7. Resting
– Remove the lamb from the oven and transfer it to a large dish.
– Cover loosely with foil to keep it warm while preparing the jus.
8. Preparing the Jus
– Strain the cooking juices from the roasting pan into a saucepan.
– Bring the juices to a boil, then simmer over medium-high heat until reduced to about 1 cup (250 ml).
– In a small bowl, mix the cornflour with ¼ cup of water to create a slurry.
– Gradually pour the slurry into the reduced cooking juices, stirring continuously.
– Cook for a minute or two over medium heat until the sauce thickens to a syrup-like consistency.
– Season with salt and pepper to taste.
9. Serving
– Serve the slow-roasted lamb shoulder hot, accompanied by the prepared jus.
– Use tongs to pull apart the meat; no carving knife is needed.
– This dish pairs well with Greek Lemon Roasted Potatoes or roasted vegetables.
Notes
Marinade Timing
– Allowing the lamb to marinate for a longer time will enhance the flavor.
Oven Temperatures
– Ensure the oven is properly preheated for even cooking.
Juiciness
– The slow-roasting technique helps keep the lamb moist and flavorful.
Resting Period
– Resting the meat allows juices to redistribute, making it more tender and juicy.
Accompaniments
– Consider serving with sides that complement the rich flavors of the lamb.
Cook techniques
Marinating
Marinating is essential for enhancing the flavor of the lamb. A mixture of fresh rosemary, dried oregano, garlic, olive oil, salt, and pepper should be rubbed thoroughly over the lamb shoulder. Allowing it to marinate for 2 hours at room temperature or up to 24 hours in the refrigerator will deepen the flavors.
Roasting
Roasting involves a two-step process. Start with an initial high heat roast at 230°C (450°F) for 45 minutes to develop a flavorful crust. Then, reduce the temperature to 100°C (210°F) for slow roasting. Covering the lamb with baking paper and foil prevents moisture loss, resulting in tender, juicy meat.
Checking Doneness
The tenderness of the lamb is key. After 12 hours of slow roasting, check doneness by pulling apart the meat with two forks. If it doesn’t easily fall apart, continue roasting until it reaches the desired tenderness.
Preparing Jus
Making the jus involves straining the cooking juices and reducing them in a saucepan. Mixing cornflour with water creates a slurry that thickens the jus to a syrup-like consistency, enhancing the overall flavor of the dish.
Serving
Serving the slow-roasted lamb shoulder requires using tongs to pull apart the meat, making it easy to enjoy without needing a carving knife. Pairing with side dishes like Greek Lemon Roasted Potatoes or roasted vegetables complements the rich flavors of the lamb.
FAQ
Can I use a boneless lamb shoulder instead?
Yes, you can use a boneless lamb shoulder. The cooking time may vary slightly, so be sure to check for tenderness.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain moisture and tenderness.
What can I substitute for cornflour in the jus?
You can use all-purpose flour or arrowroot flour as substitutes for cornflour to thicken the jus.
Can I cook the lamb shoulder in a slow cooker?
Yes, you can adapt the recipe for a slow cooker by following the marinade steps and cooking the lamb on low for 8-10 hours.
What side dishes pair well with lamb shoulder?
Lamb shoulder pairs well with Greek Lemon Roasted Potatoes, roasted vegetables, or a fresh salad for a balanced meal.
Conclusion
Slow-roasting the lamb shoulder allows the flavors of the marinade to fully penetrate the meat, resulting in a dish that is incredibly tender and bursting with aroma. The slow cooking process ensures that the lamb becomes fall-apart tender, making it perfect for special occasions or a hearty family meal. Paired with a rich jus, this lamb dish is sure to impress any guest.
More recipes suggestions and combination
Greek Lemon Roasted Potatoes
Crispy roasted potatoes tossed in lemon juice, garlic, and herbs make a delightful side dish that complements the flavors of the lamb.
Roasted Root Vegetables
A medley of seasonal root vegetables such as carrots, parsnips, and sweet potatoes, roasted until caramelized, offers a sweet and savory pairing.
Mint Yogurt Sauce
A refreshing mint yogurt sauce can add a cool contrast to the rich lamb, enhancing the overall flavor profile.
Herbed Couscous
Fluffy couscous with fresh herbs and lemon zest provides a light and fragrant accompaniment, balancing the richness of the lamb.
Garlic Bread
Serving with warm garlic bread allows for the perfect way to savor the jus, making for an enjoyable meal experience.
Grilled Asparagus
Lightly grilled asparagus drizzled with olive oil and seasoned with sea salt offers a crisp and healthy side that pairs well with the lamb.
Classic Tabbouleh Salad
A fresh tabbouleh salad with parsley, tomatoes, bulgur, and a lemony dressing adds brightness and freshness to the meal.
Red Wine Reduction Sauce
For a deeper flavor, a red wine reduction sauce can be made from the roasting juices, enhancing the lamb’s savory qualities.
