Description
Mediterranean lamb shoulder offers succulent, melt-in-your-mouth tenderness with robust rosemary and garlic notes. Herb-infused meat promises a comforting dinner that connects you to traditional Greek culinary traditions.
Ingredients
Scale
- 4 lbs / 1.8 kg bone-in lamb shoulder
- 2 large yellow onions, peeled and cut into thick rings
- 10 cloves garlic (4 roughly chopped, 6 smashed)
- ⅓ cup fresh mint leaves
- ⅓ cup fresh parsley
- 2 lemons, juiced
- ½ cup chopped, oil-packed sun-dried tomatoes
- 2 tsps salt
- 1 tsp freshly ground black pepper
- 2 tbsps olive oil
- 2 tbsps Worcestershire sauce
- 2 tbsps apple cider vinegar
- 1 tbsp low sodium soy sauce
- 1 tbsp sugar
- ¼ cup hot water
- 1 cup water
Instructions
- Temperature Preparation: Remove lamb shoulder from refrigerator 1 hour before cooking to equalize temperature, ensuring even roasting.
- Sauce Creation: Blend Worcestershire sauce, apple cider vinegar, sugar, soy sauce, garlic, sun-dried tomatoes, mint leaves, parsley, lemon juice, and warm water into a cohesive marinade using food processor.
- Meat Preparation: Score lamb’s fat layer diagonally, massage with olive oil, season generously with salt and pepper, then coat thoroughly with half the prepared sauce.
- Roasting Setup: Arrange sliced onions and crushed garlic in roasting pan, place lamb on top, pour water into pan base, and cover completely with aluminum foil.
- Initial Roasting: Preheat oven to 350 degrees Fahrenheit, roast lamb for 3 hours, creating tender, succulent meat through slow cooking process.
- Caramelization Stage: Uncover lamb, increase oven temperature to 425 degrees Fahrenheit, roast additional 20-25 minutes to develop rich, golden exterior.
- Resting and Serving: Confirm internal temperature reaches 145 degrees Fahrenheit, rest meat for 20 minutes, then drizzle reserved sauce before presenting to enhance flavor profile.
Notes
- Temper Meat Wisely: Remove lamb from refrigerator 1 hour before cooking to ensure even cooking and tender texture.
- Score Fat Strategically: Create diagonal cuts in fat layer to help render fat, enhance flavor absorption, and promote crispy exterior.
- Monitor Internal Temperature: Use meat thermometer to check doneness, aiming for 145°F to guarantee succulent, perfectly cooked lamb.
- Rest Meat Patiently: Let lamb rest 20 minutes after roasting to allow juices to redistribute, ensuring maximum tenderness and flavor retention.
- Prep Time: 1 hour 10 minutes
- Cook Time: 3 hours 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 7
- Calories: 436
- Sugar: 1 g
- Sodium: 707 mg
- Fat: 31 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 97 mg