Description
Mediterranean lamb shoulder promises a rich culinary journey through robust flavors and tender meat. Marinated with rosemary, garlic, and olive oil, this succulent dish invites you to savor a hearty meal that celebrates traditional Greek cooking techniques.
Ingredients
Scale
Meat:
- 4 pounds bone-in lamb shoulder
Seasonings:
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
Aromatics and Base Ingredients:
- 2 large yellow onions, peeled and cut into thick rings
- 10 cloves garlic (4 roughly chopped, 6 smashed)
- ⅓ cup fresh mint leaves
- ⅓ cup fresh parsley
- 2 lemons, juiced
Sauce and Liquid Ingredients:
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon sugar
- ½ cup chopped, oil-packed sun-dried tomatoes
- ¼ cup hot water
- 1 cup water
Instructions
- Liberate the lamb shoulder from refrigeration approximately 60 minutes prior to culinary preparation, allowing it to reach ambient temperature.
- Calibrate the oven to 450 degrees Fahrenheit (232 degrees Celsius).
- Utilize a food processor to amalgamate Worcestershire sauce, apple cider vinegar, granulated sugar, soy sauce, minced garlic, sun-dried tomatoes, fresh mint leaves, chopped parsley, freshly squeezed lemon juice, and warm water, creating a textured sauce mixture.
- Position the lamb shoulder on a spacious cutting surface with fat layer facing upward, then meticulously score multiple diagonal incisions across the surface.
- Massage the meat with extra virgin olive oil, then generously season with kosher salt and freshly cracked black pepper.
- Lavishly coat the lamb with approximately half of the prepared sauce, strategically preserving the remaining portion in refrigeration.
- Distribute sliced onion rings and crushed garlic cloves within a robust roasting pan, then carefully nestle the lamb atop the aromatic bed.
- Gently pour of water into the pan’s base and completely encase the roasting pan with aluminum foil.
- Reduce oven temperature to 350 degrees Fahrenheit (177 degrees Celsius) and roast for approximately 3 hours.
- Cautiously remove the foil covering, escalate oven temperature to 425 degrees Fahrenheit (218 degrees Celsius), and continue roasting for an additional 20-25 minutes until the exterior develops a rich, caramelized appearance.
- Verify the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius) using a meat thermometer.
- Allow the lamb to rest undisturbed for 20 minutes, enabling internal juices to redistribute.
- Before serving, delicately drizzle the reserved sauce over the succulent lamb shoulder.
Notes
- Perfectly timed lamb requires removing it from the refrigerator one hour before cooking to ensure even temperature and tender results.
- Create a vibrant, chunky sauce by blending fresh herbs, tangy vinegar, and umami-rich ingredients for a flavor-packed marinade.
- Strategic slashing of fat allows better sauce penetration and helps develop a crispy, caramelized exterior during roasting.
- Low and slow cooking method breaks down tough muscle fibers, transforming the lamb shoulder into melt-in-your-mouth tender meat.
- Resting the meat after roasting allows juices to redistribute, guaranteeing a succulent and juicy final dish.
- Finish with a high-temperature blast to achieve a beautiful golden-brown crust that adds depth and visual appeal.
- Prep Time: 1 hour 10 minutes
- Cook Time: 3 hours 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 6
- Calories: 450 cal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 135 mg