Slow Roasted Rosemary Garlic Lamb Shoulder
Ingredients:
1 bone-in lamb shoulder, about 4-5 pounds
6 cloves garlic, minced
2 tablespoons fresh rosemary leaves, chopped
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon honey
Salt and black pepper to taste
Lemon wedges, for serving
Fresh rosemary sprigs, for garnish
Directions:
Preheat the oven to 325°F (160°C).
In a small bowl, combine the minced garlic, chopped rosemary, olive oil, Dijon mustard, balsamic vinegar, and honey. Stir well to create a marinade.
Place the lamb shoulder in a roasting pan or baking dish. Season generously with salt and black pepper.
Rub the marinade all over the lamb shoulder, making sure to coat it evenly.
Cover the roasting pan with aluminum foil and roast in the preheated oven for 3-4 hours, or until the lamb is tender and falling off the bone.
Remove the foil during the last 30 minutes of cooking to allow the lamb to brown.
Once cooked, remove the lamb from the oven and let it rest for 10-15 minutes before slicing.
Serve the Slow Roasted Rosemary Garlic Lamb Shoulder with lemon wedges and garnish with fresh rosemary sprigs.
Prep Time: 10 minutes | Cooking Time: 3-4 hours | Total Time: 3 hours 10 minutes - 4 hours 10 minutes