Description
A tender, flavorful lamb shoulder slowly roasted with lemon, garlic, and rosemary — perfect for cozy dinners or special occasions.
Ingredients
For the Marinade:
- 1 kg lamb shoulder (bone-in or boneless)
- ¼ cup olive oil (or substitute grapeseed or avocado oil)
- 4 cloves garlic, minced
- ¼ cup fresh lemon juice (or use lime or vinegar)
- 1 tbsp Dijon mustard (or honey mustard, or omit)
- 2 sprigs fresh rosemary (or substitute thyme)
- 1 cup water
Optional Additions:
-
2 cups root vegetables (carrots, potatoes, or parsnips), chopped
Instructions
- In a bowl, whisk together olive oil, lemon juice, garlic, mustard, chopped rosemary, salt, and pepper.
- Place lamb in a dish or bag and coat with marinade. Marinate for at least 2 hours or overnight.
- Preheat oven to 160°C (320°F). Place lamb in roasting pan with marinade and 1 cup water.
- Add root vegetables around the lamb if using. Cover tightly with foil.
- Roast for 3½ to 4 hours, basting every hour.
- Uncover, raise oven to 200°C (400°F), and roast another 30 minutes until golden.
- Rest for 15–20 minutes before slicing or shredding.
Notes
- For maximum flavor, marinate overnight.
- Use bone-in lamb for richer taste and tenderness.
- Add vegetables in the last 2 hours to prevent overcooking.
- Prep Time: 15 minutes
- Cook Time: 4 hours