Description
This Slow Roasted Lamb Shoulder is the epitome of comfort food, elevated by a vibrant and zesty Mint-Sun Dried Tomato Sauce. The lamb, seasoned simply with salt, pepper, and olive oil, is slow-roasted to tender perfection, rendering the fat and creating succulent, fall-off-the-bone meat. The onions and garlic beneath the lamb caramelize and infuse the meat with their sweet and savory flavors. What truly sets this dish apart is the accompanying Mint-Sun Dried Tomato Sauce, a delightful blend of fresh herbs, tangy lemon juice, and the umami-rich flavors of sun-dried tomatoes and Worcestershire sauce. This recipe is perfect for a special occasion or a comforting Sunday dinner, guaranteed to impress family and friends. The simple preparation belies the depth of flavor, making it a surprisingly easy dish to master.
Why you will love this recipe
You will absolutely adore this Slow Roasted Lamb Shoulder because it offers a symphony of flavors and textures. The tender, melt-in-your-mouth lamb contrasts beautifully with the bright, herbaceous sauce. It’s a dish that requires minimal hands-on time, allowing you to focus on other tasks while the oven works its magic. The aromas that fill your kitchen during the slow roasting process are simply intoxicating. Furthermore, the recipe is easily adaptable. You can customize the sauce to your liking, adding a touch more heat with a pinch of red pepper flakes, or using different herbs based on what’s available. Leftovers (if any!) are fantastic in sandwiches, salads, or even shepherd’s pie. But perhaps the biggest reason you’ll love this recipe is the sheer satisfaction of serving a restaurant-quality meal that you’ve effortlessly created at home.
Ingredients:
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, drained
- 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 (you can also use red wine or broth)
Preparation:
Step 1: Prep the Lamb: Remove the lamb shoulder from the refrigerator at least one hour before you plan to cook it. This allows the lamb to come closer to room temperature, which ensures more even cooking. Pat the lamb dry with paper towels; this helps the surface to brown nicely.
Step 2: Preheat the Oven: Preheat your oven to 450°F (232°C). Preheating to a high temperature initially helps to sear the lamb and lock in the juices.
Step 3: Make the Mint Sauce: Combine the Worcestershire sauce, apple cider vinegar, sugar, soy sauce, chopped garlic, drained sun-dried tomatoes, fresh mint leaves, fresh parsley, lemon juice, and hot water in a food processor or blender. Pulse the mixture until you achieve a chunky sauce consistency. You don’t want it completely smooth; a bit of texture is desirable. Taste and adjust the seasonings if needed. You might want to add a pinch of salt, a squeeze of more lemon juice, or a dash of red pepper flakes for heat. Set half the sauce aside in the refrigerator for serving.
Step 4: Season the Lamb: Place the bone-in lamb shoulder, fatty-side up, on a large cutting board. Using a sharp knife, make several deep slashes across the top of the fatty side, creating a crosshatch pattern. Be careful not to cut too deep into the meat itself. This scoring allows the rendered fat to baste the lamb during cooking and helps the seasonings penetrate. Rub the lamb with olive oil, ensuring you get it into all the crevices. Season generously with salt and freshly ground black pepper. Then, generously coat the lamb with half of the prepared mint sauce, pressing it into the slashes.
Step 5: Prep the Roasting Pan: Arrange the sliced onion rings and smashed garlic cloves on the bottom of a large roasting pan. This creates a flavorful bed for the lamb and elevates it slightly, preventing it from sitting directly in the pan juices. Place the seasoned lamb shoulder on top of the onions and garlic, fatty side up.
Step 6: Roast (First Stage): Pour 1 cup of water (or red wine or broth) into the roasting pan. The liquid will help to create steam and keep the lamb moist during the initial roasting period. Cover the pan tightly with aluminum foil, crimping the edges to seal it well. This step is crucial as it traps the moisture and allows the lamb to braise gently. Place the pan in the preheated oven and immediately reduce the heat to 350°F (175°C). Roast for 3 hours.
Step 7: Roast (Second Stage): After 3 hours, carefully remove the aluminum foil from the roasting pan. Increase the oven temperature to 425°F (220°C). Check the liquid level in the pan; if it has evaporated completely, add another cup of water (or red wine or broth). Continue to roast the lamb uncovered for approximately 20 to 25 minutes, or until the top is beautifully browned and the internal temperature of the lamb registers at 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done. Start checking the internal temperature around the 15-minute mark using an instant-read meat thermometer inserted into the thickest part of the shoulder, avoiding the bone.
Step 8: Rest and Serve: Once the lamb reaches your desired internal temperature, remove it from the oven and carefully transfer it to a cutting board. Loosely tent it with aluminum foil and let it rest for at least 20 minutes, preferably longer. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Before serving, drizzle the lamb generously with the reserved mint sauce. Shred the lamb with two forks or carve it into slices. Serve hot.
COOKING Rating:
Easy to Medium
Serving Suggestions:
- Serve alongside roasted root vegetables, such as potatoes, carrots, and parsnips.
- Creamy mashed potatoes or polenta are excellent accompaniments.
- A fresh green salad with a light vinaigrette provides a refreshing contrast to the rich lamb.
- Crusty bread for soaking up the flavorful pan juices and mint sauce.
- A glass of full-bodied red wine, such as Cabernet Sauvignon or Merlot, pairs well with the lamb.
Tips:
- Don’t skip the resting period! It’s crucial for a tender and juicy lamb shoulder.
- If the lamb starts to brown too quickly during the final roasting stage, you can loosely tent it with foil to prevent burning.
- For an even more intense flavor, marinate the lamb in the mint sauce overnight.
- If you don’t have sun-dried tomatoes, you can substitute with roasted red peppers.
- Feel free to experiment with different herbs in the sauce, such as rosemary, thyme, or oregano.
Prep Time:
25 minutes
Cook Time:
3 hours 25 minutes
Total Time:
3 hours 50 minutes
Nutritional Information: (Approximate, per 3-ounce serving)
- Calories: 276 kcal
- Protein: 31 g
- Fat: 11 g
- Sodium: 812 mg
Conclusion
This Slow Roasted Lamb Shoulder with Mint-Sun Dried Tomato Sauce is a testament to the power of simple ingredients and slow cooking. The result is a dish that’s both elegant and comforting, perfect for impressing guests or simply enjoying a special meal at home. The combination of tender lamb and vibrant sauce is an unforgettable culinary experience. So, gather your ingredients, preheat your oven, and prepare to be amazed by the ease and deliciousness of this recipe!
Questions and Answers
- Can I use a smaller lamb shoulder? A: Absolutely! The recipe is adaptable. For a shoulder under 3 pounds, reduce the roasting time while covered with foil by about 20 minutes. Adjust the final uncovered roasting time accordingly, keeping a close eye on the internal temperature. The key is to ensure the lamb is cooked through without drying out.
- I don’t have a food processor. Can I still make the mint sauce? A: Yes, you can! While a food processor or blender makes the sauce-making process easier, you can achieve similar results with a knife and a bit of elbow grease. Finely chop all the ingredients – garlic, sun-dried tomatoes, mint, and parsley – and then combine them with the remaining sauce ingredients in a bowl. Stir well to combine. The sauce might have a slightly chunkier texture, but the flavors will still be fantastic.
- Can I make the sauce ahead of time? A: Absolutely! In fact, making the sauce a day in advance allows the flavors to meld together even more beautifully. Store the sauce in an airtight container in the refrigerator. Just give it a good stir before serving. You can also marinate the lamb overnight in the sauce for a deeper flavor penetration.
- What if I don’t have apple cider vinegar? A: You can substitute apple cider vinegar with white wine vinegar or even lemon juice in a pinch. The apple cider vinegar adds a subtle sweetness and tang, so consider adding a tiny bit of honey or maple syrup if you use lemon juice to replicate that element.
- Can I use bone broth instead of water or red wine? A: Yes, you can definitely use bone broth! Bone broth will add even more richness and depth of flavor to the lamb. Chicken broth or vegetable broth would also work well, although they will have a slightly milder flavor than bone broth. If you use broth, you may want to reduce the amount of salt you add, as broths are often already salted.
