American · Dinner
Rosemary Garlic Roast Lamb Shoulder
Bone-in lamb shoulder rubbed with rosemary, garlic, and olive oil, then slow-roasted until fork-tender. The garlic and herbs form a savory crust as fat renders down. Served with pan juices spooned over roasted onion and carrot for a hearty American Sunday roast.
$7
20 minsPrep
190 minsCook
210 minsTotal
MediumLevel
Nutrition per serving
688Calories
54.5gProtein
48.1gFat
9.6gCarbs
4.3gSugar
2.7gFiber
1444mgSodium
223mgChol
21gSat Fat
620mgPotassium
95mgCalcium
2.8mgIron
3.2mcgVitamin B12
6.1mgVitamin C
gluten-free
egg-free
protein-rich
low-carb
herb-salt
hidden-gems
main-event
gluten-free
Instructions
1
Prep
Pat the lamb shoulder dry and score the fat cap in a shallow crosshatch so the rub penetrates deeply into the meat.
2
Build
Mash the rosemary, garlic, olive oil, salt, and pepper into a paste, then rub it evenly over the lamb shoulder.
3
Roast
Scatter onion and carrot in a pan, set the lamb on top, add chicken stock, and roast at 300°F for 3 hours until fork-tender.
4
Roast
Raise the oven to 425°F and roast uncovered 15 minutes until the fat crust turns deep golden and crisp.
5
Rest
Let the lamb rest 20 minutes before carving.
6
Plate
Carve the lamb over the roasted onion and carrot, then spoon the strained pan juices over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in lamb shoulder
- 4 tbsp4 tbsp fresh rosemary
- 8 cloves8 cloves garlic
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp salt
- 1 tsp1 tsp black pepper
- 11 onion (120g)
- 22 carrot (140g)
- 1 cup240ml chicken stock
