Delicious Lamb Shoulder Recipe | Slow Cooked Oven Lamb Roast
This succulent lamb shoulder recipe is slow-cooked in the oven and full of flavor from garlic, shallot and white wine. The finished meat is incredibly tender and juicy with a deliciously crisp exterior. It's an easy main dish that will make a lamb-lover out of almost anyone!
Servings: 8 people
Calories: 262kcal
Equipment
Ingredients
- 1 bone-in lamb shoulder roast approx 4- 5½ lb | 2-2.3 kg
- 1 tablespoon salt or more if roast is large
- 2 teaspoon black pepper
- 2 teaspoon paprika or Piment d' ville
- 4-5 shallots halved lengthwise
- 1 head garlic or the amount of cloves your heart feels is appropriate
- 2 large red bell peppers seeded and cut into thirds/wide strips
- 2 cups white wine such as California Chardonnay or Sauvignon Blanc, room temperature (or warmer)
- parsley for serving
Instructions
- Preheat the oven to: 325 F (160 C) for a 5 hour+ cook time, or to 275 F (135 C) for a 12 hour+ cook time
- Coat all sides of the lamb roast evenly with the salt, pepper and paprika (we do this right inside the roasting pan to make it simple) and place in a heavy roasting pan, fat side down.
- Place the roasting pan over the largest burner on the stove top at medium-high heat. Remove from heat when the middle of the roast is nicely browned (you won't get a full browning of all the fat, and you don't need to try.)
- Remove the pan from the stove and place on a heat-safe surface, and carefully flip the roast over, so it is fat side up (large tongs work well.) Add the shallots, garlic and peppers to the pan, allowing them to sizzle a bit in the rendered fat if possible.
- Pour the wine in the pan, then tent the roasting pan with foil, sealing the edges. Place the pan in the preheated oven.
- Cook for 5-6 hours or 12-13 hours, depending on the cook time/temperature you've chosen.
- Remove from the oven and allow to rest for about 10 minutes (although up to 30 minutes is just fine).
- Transfer to lamb to a large serving platter or cutting board and pull apart with two forks, and discard the bone. Transfer to a serving vessel if needed, then pour the pan juices and veggies over the meat. Sprinkle with fresh parsley if desired, and serve warm.
Notes
To Make Pan Sauce:
While the meat is resting, pour the pan juices into a saucepan over medium or medium high heat with 1 cup (240 ml) of wine and bring to a high simmer. Scoop a few of the garlic cloves into the pan as well. Reduce by half. To Use Boneless Lamb Shoulder:
As long as you have 4 pounds (1.8 kg) of meat, follow cook times as written here. For under 4 pounds, reduce cook times to 4.5 hours (higher heat) or 11 hours (lower temp).
While the meat is resting, pour the pan juices into a saucepan over medium or medium high heat with 1 cup (240 ml) of wine and bring to a high simmer. Scoop a few of the garlic cloves into the pan as well. Reduce by half. To Use Boneless Lamb Shoulder:
As long as you have 4 pounds (1.8 kg) of meat, follow cook times as written here. For under 4 pounds, reduce cook times to 4.5 hours (higher heat) or 11 hours (lower temp).
Nutrition
Calories: 262kcal | Carbohydrates: 7g | Protein: 30g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 91mg | Sodium: 977mg | Potassium: 589mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1181IU | Vitamin C: 40mg | Calcium: 39mg | Iron: 3mg