A slow-cooked lamb shoulder that’s tender, juicy, and bursting with flavor, enhanced with garlic, fresh herbs, lemon, and rich pan juices. Perfect for a cozy family dinner or a special occasion!
Ingredients
1 large lamb shoulder (bone-in, about 4–5 lb / 2–2.5 kg)
4 tablespoons olive oil
6 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
Zest and juice of 1 lemon
1 teaspoon sea salt
1 teaspoon cracked black pepper
1 cup dry red wine
1 cup chicken or beef stock
1 large onion, sliced
Optional: carrots and potatoes for roasting alongside
Directions
Preheat the Oven:
Preheat your oven to 300°F (150°C).
Prepare the Marinade:
In a small bowl, mix the olive oil, minced garlic, chopped rosemary, thyme leaves, lemon zest, lemon juice, sea salt, and cracked black pepper.
Marinate the Lamb:
Rub the marinade all over the lamb shoulder, making sure it’s well-coated. Let it marinate for at least 10 minutes to absorb the flavors.
Sear the Lamb:
Heat a large oven-safe pan over medium-high heat. Sear the lamb shoulder on all sides until deeply golden and caramelized, about 3-4 minutes per side.
Add the Aromatics:
Remove the lamb from the pan and set it aside briefly. Add the sliced onion to the pan and sauté for 2-3 minutes until softened.
Deglaze the Pan:
Return the lamb to the pan, placing it on top of the onions. Pour in the red wine and chicken or beef stock around the lamb, scraping up any browned bits from the bottom of the pan for extra flavor.
Slow Cook:
Cover the pan tightly with foil or a lid and transfer it to the preheated oven. Slow cook for 4 to 4½ hours, basting once or twice, until the meat is fall-apart tender and easily pulls apart with a fork.
Rest and Serve:
Remove the lamb from the oven and let it rest for 10–15 minutes. Shred or carve the lamb and spoon the delicious pan juices over the meat before serving.
Time
Prep Time: 20 minutes
Cooking Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6
Calories: 520 kcal per serving (approximate)
Pro Tip: To make it a complete meal, roast carrots and potatoes in the same pan alongside the lamb for a comforting one-pot dish!