Ingredients
For the Lamb
1.5–2 kg (3–4 lbs) lamb shoulder, bone-in
3 tbsp olive oil
4 garlic cloves, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp smoked paprika
Salt & black pepper to taste
For the Herb Crust
1 cup fresh breadcrumbs
1/2 cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
1 tbsp fresh rosemary, chopped
1 tbsp olive oil
For the Rosemary Oil
1/4 cup olive oil
1–2 sprigs fresh rosemary
Directions
Preheat oven:
Preheat oven to 160°C (320°F).
Prepare the lamb:
Pat the lamb shoulder dry. Rub with olive oil, garlic, rosemary, thyme, paprika, salt, and pepper.
Let it marinate for at least 30 minutes (or overnight for more flavor).
Make the herb crust:
In a small bowl, mix breadcrumbs, Parmesan, parsley, rosemary, and olive oil until crumbly.
Roast the lamb:
Place lamb in a roasting pan. Cover loosely with foil and roast for 2–2.5 hours, until the meat is tender.
Add the crust:
Remove foil, sprinkle the herb mixture evenly over the lamb, and roast for an additional 20–25 minutes until the crust is golden and crispy.
Prepare rosemary oil:
In a small saucepan, gently heat olive oil with rosemary sprigs for 5 minutes. Remove from heat and let cool slightly. Strain if desired.
Serve:
Drizzle rosemary oil over the lamb before serving. Carve and serve with roasted vegetables or potatoes for a festive meal.
Nutritional Info (per 200g serving, approx.)
Calories: 450
Protein: 35g
Carbs: 4g
Fat: 33g
Fiber: 1g
Sugar: 0g