A show-stopping centerpiece that melts in the mouth and fills the home with irresistible aromas.
This slow-roasted lamb shoulder is infused with garlic, lemon zest, and fresh herbs, roasted until the fat turns crispy and golden while the meat becomes unbelievably tender. The sweet glazed pearl onions add the perfect finishing touch for a luxurious, comforting meal that feels like pure celebration.
Ingredients
4–5 lbs (1.8–2.3 kg) bone-in lamb shoulder
4 cloves garlic, thinly sliced
Zest of 1 large lemon
3 tbsp olive oil
2 tsp sea salt
1 tsp black pepper
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
1 cup beef or vegetable broth
2 tbsp honey
3 tbsp butter
2 cups peeled pearl onions
Preparation Method
Step 1 — Prep the Lamb
Preheat oven to 300°F (150°C).
Pat lamb dry with paper towels.
Using a small knife, make small slits all over the lamb and insert garlic slices inside.
Rub lamb with olive oil, lemon zest, salt, pepper, rosemary, and thyme until fully coated.
Step 2 — Slow Roast
Place lamb in a roasting pan and pour broth around (not on top of) the meat.
Cover tightly with foil and roast for 3½–4 hours, until the meat is soft and nearly falling off the bone.
Step 3 — Golden Crust
Remove foil, increase temperature to 425°F (220°C).
Roast uncovered for 20–25 minutes to form a golden, crispy crust.
Step 4 — Glazed Pearl Onions
In a skillet, melt butter and add pearl onions.
Drizzle in honey and cook on medium heat until onions become caramelized and glossy, about 8–10 minutes.
Step 5 — Serve
Transfer lamb to a platter, spoon glazed onions over the top, and pour any pan juices around.
Serve with roasted potatoes, couscous, or warm bread.
Tip
For even richer flavor, season the lamb and refrigerate overnight before roasting.
enjoy