Description
A succulent slow roasted lamb shoulder cooked to tender perfection and served with a vibrant, chunky mint sauce bursting with fresh herbs and sun-dried tomatoes, ideal for a flavorful main course.
Ingredients
Scale
For the Sauce
- 2 tablespoons worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 tablespoon low sodium soy sauce
- 4 large garlic cloves, roughly chopped
- ½ cup chopped, oil-packed sun dried tomatoes
- ⅓ cup fresh mint leaves
- ⅓ cup fresh parsley
- 2 lemons, juiced
- ¼ cup hot water
For the Lamb
- 4 pound bone-in lamb shoulder
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 large yellow onions, peeled and cut into thick rings
- 6 cloves garlic, smashed
- 1 cup water (or red wine or broth)
Instructions
- Prep the Lamb: Take the lamb shoulder out of the fridge 1 hour before cooking to bring it to room temperature.
- Preheat Oven: Preheat the oven to 450˚F, preparing for initial roasting.
- Make the Mint Sauce: In a food processor or blender, combine worcestershire sauce, apple cider vinegar, sugar, soy sauce, garlic, sun dried tomatoes, mint leaves, parsley, lemon juice, and hot water. Pulse until chunky. Set aside half for basting and reserve the other half for serving.
- Season the Lamb: Place the lamb shoulder fatty side up on a board; make several slashes across the top. Rub with olive oil, then season with salt and pepper. Coat the lamb with half of the prepared mint sauce.
- Prepare Roasting Pan: Arrange onion rings and smashed garlic cloves on the base of a roasting pan, then place the lamb shoulder on top, fatty side up.
- Roast Covered: Pour 1 cup of water into the pan and cover with aluminum foil. Place in the oven, reduce heat to 350˚F, and roast for 3 hours.
- Uncover and Brown: Remove the foil, increase heat to 425˚F. Check if liquid remains in the pan; add 1 cup water if dry. Roast uncovered for 25 minutes or until browned and the internal temperature reaches 145˚F, checking from around 15 minutes.
- Rest and Serve: Remove lamb from oven and transfer to a cutting board. Loosely cover with foil and let rest for 20 minutes. Drizzle with reserved sauce before serving.
Notes
- For lamb shoulders under 3 pounds, reduce roasting time by 20 minutes with foil to prevent drying out, aiming for about 2 hours and 40 minutes.
- Use a meat thermometer to reach your desired internal temperature: 145°F for medium rare, 160°F for medium, or 170°F for well done.
- A 4-pound bone-in lamb shoulder yields roughly 2 pounds of cooked meat due to fat melting and bone weight.
- Store leftovers in an airtight container; refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg