Here’s how to make it:
Ingredients:
1.2-1.4 kg lamb shoulder
2 tablespoons olive oil
1.5 teaspoons salt
1 teaspoon black pepper
1 teaspoon smoked paprika
5 sprigs rosemary
6-8 cloves garlic
2/3 cup red wine
1 cup water
4 tablespoons honey
Instructions:
Preparation: Preheat your oven to 180C (356F). Pull the rosemary needles off the sprigs and chop finely. Slice the garlic cloves lengthwise into 2-3 pieces.
Cooking: Score the top of the lamb shoulder and rub it with olive oil. Season with salt, pepper, smoked paprika, and chopped rosemary, massaging into the cuts. Insert garlic pieces into the lamb. In a roasting pan, combine water and red wine, then place the lamb in the pan. Cover tightly with two layers of foil and roast for about 2 hours and 15 minutes. Remove the foil, drizzle honey over the lamb, and return it to the oven uncovered for an additional 30 minutes.
Final touches: Let the lamb rest covered with foil for 5-10 minutes after removing it from the oven. Spoon pan sauce over the lamb before serving.
Serving: Serve the lamb whole or carve it, drizzling with the delicious pan sauce.
Are you ready to impress your guests with this tender, flavorful dish?
Prep Time: 15 mins | Total Time: 3 hours | Servings: 4-6
