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Slow Roasted Rosemary Garlic Lamb Shoulder

Melt-in-Your-Mouth Slow Roasted Rosemary Garlic Lamb Shoulder

Experience the melt-in-your-mouth tenderness of Slow Roasted Rosemary Garlic Lamb Shoulder, a savory dish that is perfect for any occasion.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Resting Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lamb
  • 1 large Lamb Shoulder choose well-marbled cuts for maximum tenderness
  • 4 cloves Garlic minced or sliced based on preference
  • 3 sprigs Fresh Rosemary or use dried if fresh is unavailable
For the Rub
  • 2 tablespoons Olive Oil or substitute with avocado oil
  • 2 tablespoons Dijon Mustard yellow mustard is a suitable alternative if needed
  • 1 tablespoon Honey maple syrup can be used for a different taste
  • to taste Salt essential for flavor enhancement
  • to taste Black Pepper essential for flavor enhancement
For Roasting
  • 1 large Onion quartered
  • 2 cups Vegetable Broth or chicken/beef broth
  • 1 cup White Wine optional, can replace with extra broth for alcohol-free

Equipment

  • roasting pan
  • Mixing Bowl
  • Meat Thermometer

Method
 

Preparation Steps
  1. Preheat your oven to 150°C (300°F).
  2. Pat the lamb shoulder dry using paper towels and place it in a roasting pan.
  3. In a bowl, mix garlic, rosemary, olive oil, mustard, honey, salt, and pepper to make a rub.
  4. Apply the rub generously to the lamb shoulder.
  5. Add quartered onions around the lamb in the roasting pan.
  6. Pour vegetable broth and optional white wine around the lamb.
  7. Cover the pan tightly with aluminum foil and roast for 3 to 4 hours.
  8. Remove the foil 30 minutes before cooking time ends to create a golden crust.
  9. Let the lamb rest for about 15 minutes before slicing.
  10. Garnish with fresh rosemary and serve with your favorite sides.

Nutrition

Serving: 200gramsCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

Ensure to pat the lamb dry for a better crust. Use pan drippings to make a rich gravy.

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