Super Tender Lamb Shoulder Roast
Indulge in the ultimate comfort food with this Super Tender Lamb Shoulder Roast, a show-stopping dish that’s as hearty as it is elegant. Perfectly seasoned and slow-roasted, the boneless lamb shoulder becomes irresistibly soft and fork-tender, practically melting in your mouth after cooking low and slow for hours. Infused with the earthy, aromatic flavors of fresh rosemary, thyme, and garlic, and nestled alongside caramelized onions and sweet carrots, this roast is elevated with a luxurious red wine and stock base transformed into a velvety homemade gravy. Ideal for holiday gatherings or a cozy weekend dinner, this lamb roast is easy to prepare yet sophisticated enough to impress. Serve with creamy mashed potatoes or roasted veggies for a comforting, crowd-pleasing meal.
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Recipe Information
Ingredients
- 4 pounds boneless lamb shoulder
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 6 cloves garlic cloves
- 1 large yellow onion
- 3 medium carrots
- 2 cups chicken or beef stock
- 1 cup red wine (optional)
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Instructions
Preheat your oven to 325°F (163°C).
Pat the lamb shoulder dry with paper towels and rub it all over with olive oil, salt, and black pepper.
Heat a large, oven-safe roasting pan or Dutch oven over medium-high heat. Sear the lamb shoulder on all sides until golden brown, about 4-5 minutes per side. Remove the lamb and set it aside.
Peel and smash the garlic cloves, roughly chop the onion, and cut the carrots into large chunks.
In the same pan, add the garlic, onion, and carrots. Sauté for 2-3 minutes until fragrant and slightly softened.
Pour in the chicken or beef stock and red wine, if using, and stir to deglaze the pan, scraping up any brown bits from the bottom.
Add the fresh rosemary and thyme sprigs to the pan, then place the seared lamb shoulder on top of the vegetables and liquid.
Cover the pan with a lid or foil, and transfer it to the preheated oven.
Roast the lamb for 3.5-4 hours, basting it with the pan juices every hour. The lamb should be fork-tender and easily pull apart when done.
Carefully remove the lamb from the pan and let it rest on a cutting board, loosely covered with foil, for about 15 minutes.
Strain the pan juices into a small saucepan, discarding the vegetables and herbs. You should have a rich, flavorful liquid.
To make the gravy, melt the butter in the saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually add the strained pan juices to the roux, whisking constantly to prevent lumps. Simmer the gravy until thickened, about 5 minutes. Season with salt and pepper to taste.
Serve the lamb shoulder shredded or sliced with the gravy on the side. Pair with your favorite sides, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
5372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 414.6 g | 532% | |
| Saturated Fat | 162.4 g | 812% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1427 mg | 476% | |
| Sodium | 1576 mg | 69% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 17.6 g | ||
| Protein | 332.0 g | 664% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 358 mg | 28% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 5808 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
