Description
Indulge in the juicy flavors of tender slow-roasted lamb shoulder glazed naturally. Discover the perfect recipe now!
Ingredients
Scale
- 4–5 pound (1.8–2.3 kg) bone-in lamb shoulder
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (18 g) kosher salt
- 1 tablespoon (9 g) freshly ground black pepper
- 6 garlic cloves, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 3 tablespoons (63 g) honey or maple syrup
- 2 tablespoons (30 ml) balsamic vinegar
- 2 tablespoons (30 ml) Dijon mustard
- 3 tablespoons (45 ml) olive oil
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon red pepper flakes (optional for heat)
Instructions
- Step 1: Prepare the Lamb Remove your lamb shoulder from the refrigerator 1-2 hours before cooking to bring it to room temperature. Preheat your oven to 275°F (135°C). Pat the lamb dry with paper towels – this is crucial for proper browning and seasoning adhesion. Using a sharp knife, score the fatty side in a diamond pattern, cutting about 1/4 inch deep. This allows the flavors to penetrate and helps the fat render beautifully during cooking.
- Step 2: Season the Meat In a small bowl, combine the salt, pepper, minced garlic, chopped rosemary, thyme leaves, oregano, cumin, and smoked paprika. Drizzle the lamb shoulder with olive oil, then massage the herb and spice mixture thoroughly into every surface, working it into the scored fat and any natural seams in the meat. Don’t rush this step – proper seasoning distribution is key to flavor development throughout your Tender Slow-Roasted Lamb Shoulder Glazed.
- Step 3: Initial Roasting Phase Place the seasoned lamb in a roasting pan, fat side up. Pour 1/2 cup of water or stock into the bottom of the pan (not over the lamb). Cover the pan tightly with heavy-duty aluminum foil, creating a seal to trap moisture. Place in the preheated oven and roast for 3-4 hours, depending on the size of your shoulder. The meat should be very tender when pierced with a fork but not falling apart yet.
- Step 4: Prepare the Glaze While the lamb is roasting, make your glaze by combining honey or maple syrup, balsamic vinegar, Dijon mustard, olive oil, minced garlic, lemon zest, lemon juice, and red pepper flakes (if using) in a small saucepan. Bring to a simmer over medium heat, stirring frequently for about 5 minutes until slightly thickened. Remove from heat and set aside.
- Step 5: Glaze and Finish After the initial slow roast, increase the oven temperature to 425°F (220°C). Carefully remove the foil (watch for hot steam) and drain most of the accumulated juices, reserving them for serving. Brush the lamb generously with a third of the glaze, then return to the oven, uncovered, for 10 minutes. Repeat the glazing process two more times, allowing each layer to caramelize before adding the next. Your Tender Slow-Roasted Lamb Shoulder Glazed is ready when the exterior is deeply caramelized and glossy.
- Step 6: Rest and Serve Remove the lamb from the oven and loosely tent with foil. Allow it to rest for 15-20 minutes, giving the juices time to redistribute throughout the meat. Transfer to a serving platter, spooning some of the reserved cooking juices over the top. Serve your beautifully Tender Slow-Roasted Lamb Shoulder Glazed with additional juices on the side.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg