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Slow Roasted Lamb Shoulder

Slow Roasted Lamb Shoulder

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If you’re in search of a crowd-pleasing dish that delivers on flavor without demanding hours of intensive cooking, this Slow Roasted Lamb Shoulder is the answer. With its tender, succulent meat enveloped in a vibrant sundried tomato and herb marinade, it’s perfect for family gatherings or cozy dinners at home. The slow roasting process ensures every bite is bursting with flavor while creating a crispy exterior that’s simply irresistible. Plus, this recipe is straightforward, making you feel like a culinary master with minimal effort.

Ingredients

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  • 4 lb bone-in lamb shoulder
  • 2 tablespoons apple cider vinegar
  • ½ cup chopped oil-packed sundried tomatoes
  • ⅓ cup fresh mint leaves
  • 2 tablespoons olive oil
  • 6 cloves garlic
  • 2 large yellow onions
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 450°F.
  2. In a food processor, blend apple cider vinegar, sundried tomatoes, garlic, mint leaves, and olive oil to create the marinade.
  3. Score the lamb shoulder, apply salt and pepper, then coat with half of the marinade.
  4. Place onion rings and smashed garlic in a roasting pan; place the lamb on top.
  5. Add water and cover with foil; reduce heat to 350°F and roast for 3 hours.
  6. Uncover and increase temperature to 425°F; roast for an additional 20-25 minutes until browned (internal temp should reach 145°F).
  7. Rest for 20 minutes before serving with reserved sauce.

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