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This rosemary garlic lamb shoulder is a perfect weekend project that yields tender, flavorful meat with rich gravy. It is a comforting dish for family dinners or special occasions when you want to make something impressive without too much fuss.
I first made this after a friend recommended trying a slow roast with fresh rosemary. It quickly became our go-to for Sunday dinners, and every time the house fills with the scent of garlic and herbs, it feels like home.
Ingredients
- Lamb shoulder bone-in: ensures great flavor and moisture throughout the meat
- Fresh garlic minced: brings a punch of aroma and depth
- Chopped fresh rosemary: adds piney herbal notes pairing beautifully with lamb
- Salt and pepper: to season perfectly, enhancing all the flavors
- Beef or lamb broth: creates the base for a savory gravy, so choose a good quality store-bought or homemade broth
- Olive oil: for searing helps develop a golden crust and prevents sticking
Instructions
- Build The Flavor Mix:
- Combine minced garlic, chopped rosemary, salt, and pepper fully to create a fragrant rub. This step infuses the lamb with fresh herb goodness that will penetrate during roasting.
- Sear The Lamb:
- Heat olive oil in a large pan over medium-high heat. Sear the rubbed lamb shoulder on all sides until it develops a rich brown crust. This caramelization locks in juices and builds flavor layers.
- Add Broth And Roast:
- Transfer the lamb to a roasting dish and pour in the broth. Cover tightly with foil or a lid. Roast in a preheated oven at 325°F (165°C) for three to four hours until the meat is falling-off-the-bone tender.
- Rest And Make Gravy:
- Remove the lamb and let it rest covered for at least 15 minutes. Meanwhile, place the roasting pan over medium heat on the stove and reduce the cooking liquids until thickened, stirring occasionally. Season the gravy to taste.
The rosemary really stands out here with its pine and citrus hints that balance the richness of the lamb. I remember my first experience making this for a family gathering when everyone kept asking for seconds and a recipe copy to take home.
Storage Tips
Let any leftovers cool completely before storing in airtight containers. It keeps well in the refrigerator for up to three days. The gravy thickens when reheated& add a splash of broth or water to loosen it. For longer storage, freeze the meat and gravy separately in freezer-safe bags for up to three months.
Ingredient Swaps
If fresh rosemary is unavailable, use dried but reduce the amount by half since dried is more potent. Garlic can be replaced with garlic powder in a pinch, but fresh is best for that vibrant aroma. Broth can be swapped with red wine or vegetable broth for a different flavor profile.
Serving Ideas
This lamb pairs beautifully with creamy mashed potatoes to soak up the gravy or roasted root vegetables for a wholesome meal. A simple green salad with vinaigrette cuts through the richness nicely. Leftovers also make excellent lamb sandwiches with a spread of horseradish mayo.
This lamb shoulder recipe offers a delicious, tender result with minimal fuss. Perfect for gatherings or a comforting family meal.
Frequently Asked Recipe Questions
- → What cut of lamb is best for this dish?
A bone-in lamb shoulder works best for slow roasting due to its marbling and connective tissue, which break down to create tender meat.
- → Can I use dried rosemary instead of fresh?
Fresh rosemary offers brighter flavor, but dried can be used. Reduce the amount by about half to avoid overpowering the lamb.
- → How do I know when the lamb is done roasting?
The lamb is tender when a fork slides in easily, usually after 3 to 4 hours at 325°F. Resting before serving is key for juiciness.
- → What is the purpose of searing the lamb before roasting?
Searing helps develop a caramelized crust that enhances flavor and seals in juices during roasting.
- → How is the gravy made from the lamb juices?
After roasting, the pan juices are simmered and reduced to concentrate flavors, forming a rich gravy to accompany the lamb.