Description
This Slow-Cooked Lamb Shoulder recipe delivers tender, flavorful meat infused with garlic, rosemary, and smoky paprika, finished with a honey glaze for a perfect balance of savory and sweet. Slow roasting ensures the lamb remains juicy and melts in your mouth, making it an ideal dish for a comforting family meal or special occasion.
Ingredients
Scale
Lamb and Seasoning
- 1.2-1.4 kg lamb shoulder (about 3 pounds)
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 5 sprigs rosemary, needles pulled off and chopped
- 6-8 cloves garlic, cut in halves lengthways
Liquids and Glaze
- 2/3 cup red wine
- 1 cup water
- 4 tablespoons honey
Instructions
- Preheat the oven: Preheat your oven to 180°C (356°F) to get it ready for roasting the lamb evenly.
- Prepare the lamb: Score the surface of the lamb shoulder with shallow cuts to allow the seasoning to penetrate. Rub the lamb with olive oil, then season it thoroughly with salt, pepper, smoked paprika, chopped rosemary, and halved garlic cloves.
- Cook the lamb covered: Place the seasoned lamb shoulder in a roasting pan and add the red wine and water around it. Cover the lamb tightly with foil to trap moisture and roast in the preheated oven for 2 hours. This slow cooking breaks down the connective tissue, making the meat tender.
- Glaze and finish roasting: After 2 hours, remove the foil carefully and brush the lamb all over with honey. Return the lamb uncovered to the oven and roast for an additional 30 minutes. This step creates a flavorful, caramelized glaze on the surface.
- Rest the lamb: Once roasting is complete, remove the lamb shoulder from the oven and let it rest for 10-15 minutes. Resting allows the juices to redistribute, ensuring moist and tender slices.
- Serve: Carve the lamb shoulder against the grain and serve it with pan juices or your choice of sides.
Notes
- Scoring the lamb helps flavors penetrate better.
- Use a roasting pan with a rack if possible to keep the lamb above the liquid, preventing sogginess.
- Resting the meat is crucial to retain juices and improve texture.
- Leftover lamb can be refrigerated for up to 3 days or frozen for up to 3 months.
- Adjust honey glaze quantity based on preferred sweetness level.
