Description
Succulent oven-roasted lamb shoulder celebrates Mediterranean flavors with a fragrant herb sauce that dances across tender meat. Delicate rosemary and garlic infuse this classic dish, promising a memorable culinary journey that will transport diners to sun-drenched coastal landscapes.
Ingredients
Scale
Main Ingredients:
- 3.5–4 pounds (1.6–1.8 kilograms) bone-in lamb shoulder
- 1 cup (240 milliliters) dry white wine
- 1.5 cups (360 milliliters) low-sodium chicken broth
Aromatics and Herbs:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 medium red onions, peeled, halved, and cut into wedges
- 4 medium shallots, peeled and halved
- 2 heads of garlic, halved
- 2 medium lemons, halved
- 10–12 oregano sprigs
- 6 rosemary sprigs
Herb Sauce Ingredients:
- ⅔ cup (160 milliliters) extra virgin olive oil
- 3 tablespoons red wine vinegar
- ½ medium lemon, zested and juiced (about 1 teaspoon zest and 2 tablespoons lemon juice)
- 1 small shallot, peeled and thinly sliced
- ½ cup fresh mint leaves
- ½ cup fresh parsley
- 1 small garlic clove, peeled
- ½ teaspoon kosher salt
- Optional: 1 medium fresno chile, thinly sliced
Instructions
- Prepare the lamb by removing it from refrigeration and allowing it to reach ambient temperature, patting the surface dry with paper towels to ensure optimal roasting conditions.
- Preheat the oven to a high temperature of 425°F. Arrange aromatics including red onion, shallots, garlic, lemons, oregano, and rosemary across the bottom of a roasting pan, creating a fragrant base for the lamb.
- Position the lamb shoulder skin-side down over the herbs, drizzling generously with olive oil and seasoning thoroughly with kosher salt and black pepper. Carefully flip the meat to expose the skin side, repeating the oil and seasoning process.
- Initiate roasting at the high temperature for 30 minutes, then reduce the oven to 350°F. Pour white wine and chicken broth around the lamb, covering the pan tightly with aluminum foil to create a moist cooking environment.
- Continue roasting for 3½-4 hours until the meat becomes incredibly tender and easily pulls apart with a fork. Remove the foil during the final 30 minutes to crisp the skin and concentrate flavors.
- After removing from the oven, allow the lamb to rest under a loose foil tent for 20-30 minutes, which helps redistribute internal juices and ensures maximum tenderness.
- For the herb sauce, blend shallot, mint, parsley, garlic, and salt until finely chopped. Incorporate red wine vinegar, lemon zest, and juice, then slowly stream in olive oil while processing.
- Finish the sauce by stirring in thinly sliced fresno chile pepper for a subtle heat. Adjust seasoning to taste and serve alongside the succulent roasted lamb, garnishing with flaky sea salt if desired.
Notes
- Ensure the lamb reaches room temperature before cooking to guarantee even cooking and tender meat.
- Pat the lamb dry completely to help achieve a crispy, golden-brown exterior during roasting.
- Choose a high-quality, fatty lamb shoulder for maximum flavor and tenderness.
- For dietary modifications, swap traditional herbs with alternative seasonings like za’atar or herbs de Provence.
- Gluten-free diets can enjoy this recipe without modifications, as it
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 100 mg