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Tender Slow-Roasted Honey-Glazed Lamb Shoulder with Rosemary and Garlic Recipe

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  • Author: admin
  • Prep Time: 0h 20m
  • Cook Time: 4h 0m
  • Total Time: 4h 20m
  • Yield: 6-8 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean

Description

This Tender Slow-Roasted Lamb Shoulder is infused with a flavorful rosemary and garlic paste, slow-cooked to perfection until the meat is tender and falling off the bone. Finished with a sticky honey and lemon glaze, this dish delivers a perfect balance of savory and sweet, ideal for a special family meal or festive occasion.

Ingredients

Scale

Lamb and Seasoning

  • 1 lamb shoulder (approximately 4-5 pounds)
  • 6 cloves garlic, peeled and minced
  • 4 sprigs fresh rosemary, leaves removed and chopped
  • 4 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Cooking Liquids and Glaze

  • 1 cup chicken or beef broth
  • 1/4 cup honey
  • Juice of 1 lemon

Instructions

  1. Preheat Oven: Set your oven to 325°F (163°C) to prepare it for slow roasting the lamb shoulder.
  2. Prepare the Lamb: Rinse the lamb shoulder under cold water and pat thoroughly dry with paper towels to help the seasoning adhere better.
  3. Make Herb Paste: In a small bowl, combine minced garlic, chopped rosemary, olive oil, salt, and black pepper to create a flavorful paste.
  4. Season the Lamb: Use a sharp knife to make small incisions all over the lamb shoulder. Rub the garlic and rosemary paste generously over the entire lamb, ensuring even coverage.
  5. Place in Roasting Pan: Put the seasoned lamb shoulder into a roasting pan, then pour the chicken or beef broth around it, being careful not to wash off the seasoning.
  6. Cover and Roast: Cover the roasting pan tightly with aluminum foil and place it in the preheated oven. Slow roast for 3.5 to 4 hours until the lamb is tender and easily pulls away from the bone. Baste occasionally with pan juices to maintain moisture.
  7. Prepare Honey Glaze: While the lamb roasts, gently heat honey and lemon juice in a small saucepan until the honey is fully diluted and combined.
  8. Glaze and Increase Oven Heat: After roasting, remove the lamb from the oven and carefully take off the foil. Increase oven temperature to 425°F (218°C).
  9. Apply Glaze: Brush the honey and lemon mixture generously over the lamb shoulder to create a sticky glaze.
  10. Caramelize the Glaze: Return the lamb to the oven, uncovered, and roast for an additional 15 to 20 minutes until the glaze is caramelized and sticky.
  11. Rest the Meat: Remove the lamb from the oven and allow it to rest for 15 minutes, helping the juices redistribute.
  12. Serve: Carve the lamb shoulder and serve it drizzled with the pan juices for enhanced flavor.

Notes

  • Making small incisions allows the herb paste to penetrate deeper into the meat for enhanced flavor.
  • Basting the lamb occasionally helps keep the meat juicy and flavorful throughout the slow cooking process.
  • Resting the lamb after roasting ensures tender, juicy slices when carved.
  • If you prefer stronger herbal notes, add additional rosemary or garlic to the paste.
  • The honey glaze can be adjusted to taste by adding more or less lemon juice for balance.

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Find it online: https://everydaykitchenmeals.com/tender-slow-roasted-honey-glazed-lamb-shoulder-with-rosemary-and-garlic-recipe/