Tender and Aromatic Herb-Infused Lamb Shoulder



1 whole lamb shoulder (about 5 pounds)
2 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1/2 cup white wine
1/2 cup chicken broth

Preheat your oven to 325°F (163°C).
Rub the lamb shoulder all over with olive oil. In a small bowl, combine the minced garlic, rosemary, thyme, salt, and pepper. Rub this herb mixture thoroughly over the lamb.
Place the lamb in a roasting pan. Pour the white wine and chicken broth around the lamb in the pan.
Cover the lamb with foil and roast in the preheated oven for about 4 hours, or until the meat is very tender.
Remove the foil and increase the oven temperature to 400°F (204°C). Roast for an additional 20 minutes to brown the exterior.
Let the lamb rest for 15 minutes before slicing.
Prep Time: 10 minutes | Cooking Time: 4 hours 20 minutes | Total Time: 4 hours 30 minutes

Kcal: 390 kcal | Servings: 8 servings

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