Succulent Slow Roasted Lamb Shoulder with Garlic and Herbs Magic

Experience the incredible flavors of Succulent Slow Roasted Lamb Shoulder with Garlic and Herbs, a dish that brings warmth and comfort to any gathering.

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Course: Dinner

Cuisine: Mediterranean

Keyword: Family Gathering, Garlic, herbs, lamb, slow roasted, succulent

Prep Time: 1

Cook Time: 3

Resting Time: 20

Total Time: 4 20

Servings: slices

Calories: 350kcal

Equipment

Oven
Food processor
Roasting pan
meat thermometer

Ingredients

For the Marinade

1/4 cup Worcestershire Sauce Can replace with soy sauce for added umami.
1/4 cup Apple Cider Vinegar Balsamic vinegar works well for a deeper flavor.
2 tablespoons Sugar Brown sugar can add a complex layer.
1/4 cup Low Sodium Soy Sauce Adjust salt if using regular soy sauce.
10 cloves Garlic 4 cloves chopped + 6 cloves smashed.
1/2 cup Sun Dried Tomatoes Fresh tomatoes may be substituted for a fresh twist.
1/4 cup Fresh Mint Leaves Rosemary or thyme can be used for a different flavor profile.
1/4 cup Fresh Parsley Cilantro can offer a creative twist.
2 lemons Lemons Juiced; lime juice can be an excellent alternative.
1 cup Hot Water Warm water is best for easier mixing.

For the Lamb

4 pounds Bone-in Lamb Shoulder Substitute leg of lamb if needed.
2 tablespoons Olive Oil Avocado oil is a great substitute.
2 teaspoons Salt Adjust based on dietary needs.
1 teaspoon Freshly Ground Black Pepper White pepper can alter the flavor profile.
2 medium Yellow Onions Cut into rings; sweet onions can be used for milder flavor.
1 cup Water Broth can enhance flavor further.

Instructions

Prep the Lamb: Allow the lamb shoulder to come to room temperature for about 1 hour.
Preheat the Oven: Set your oven to 450°F (232°C).
Blend the Marinade: Combine Worcestershire sauce, apple cider vinegar, sugar, low sodium soy sauce, garlic, sun-dried tomatoes, mint, parsley, lemon juice, and hot water in a food processor. Blend until chunky.
Score and Season: Score the surface of the lamb, rub with olive oil, salt, and black pepper, then coat with half of the marinade.
Prepare the Roasting Pan: Place onion rings and smashed garlic in a roasting pan, set the lamb on top, pour in water, and cover with foil.
Slow Roast: Lower the oven temperature to 350°F (177°C) and roast for 3 hours without opening the oven door.
Final Brown: After 3 hours, remove the foil, increase the oven temperature to 425°F (218°C), and roast for an additional 20-25 minutes.
Rest and Serve: Let the lamb rest for 20 minutes before slicing and serving. Drizzle with reserved sauce.

Notes

Optional: Garnish with fresh herbs for a pop of color and flavor before serving.

Nutrition