Why You’ll Love This Recipe
This recipe is a game-changer when it comes to roasting lamb. The combination of fresh rosemary, garlic, and honey creates a flavorful glaze that enhances the natural richness of the lamb. The slow-roasting technique ensures maximum tenderness, while the caramelized glaze adds a mouthwatering finish. It’s easy to prepare, requires minimal active cooking time, and the result is a showstopper that will leave your guests raving. Whether for a holiday feast or a special dinner, this lamb dish is sure to impress.
Ingredients
- 1 (4-5 lb) bone-in lamb shoulder
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
- 1/4 cup honey
- 1/4 cup olive oil
- 1 cup dry red wine
- 1 cup water
- Salt and freshly ground black pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 300°F (150°C).
- In a small bowl, combine the minced garlic, rosemary, honey, and olive oil. Season with salt and pepper.
- Pat the lamb shoulder dry with paper towels, then rub the garlic-rosemary mixture all over the lamb, ensuring it’s evenly coated.
- Place the lamb shoulder in a large roasting pan. Pour the red wine and water around the lamb, adding a pinch of salt and pepper to the liquid.
- Cover the pan with aluminum foil and place it in the preheated oven. Roast for 3.5 to 4 hours, or until the lamb is tender and falls apart easily when pierced with a fork.
- During the last 30 minutes of roasting, remove the foil to allow the lamb to brown and the glaze to caramelize.
- Once done, remove the lamb from the oven and let it rest for 10-15 minutes before slicing.
- Garnish with fresh rosemary and serve.
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Cook Time: 3.5 to 4 hours
- Resting Time: 10-15 minutes
- Total Time: 4 hours 15 minutes
Variations
- Add Vegetables: Toss some root vegetables like carrots, potatoes, or parsnips into the roasting pan during the last hour of cooking for a complete one-pan meal.
- Spicy Version: Add a pinch of red pepper flakes or a dash of chili powder to the glaze for a touch of heat.
- Herb Variations: Feel free to experiment with other herbs such as thyme or oregano in place of rosemary for a different flavor profile.
Storage/Reheating
- Storage: Store leftover lamb in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, wrap the lamb in foil and place it in a 300°F (150°C) oven for 15-20 minutes, or until heated through. Alternatively, reheat the lamb in a skillet with a splash of broth or wine to keep it moist.
FAQs
1. Can I use a boneless lamb shoulder instead of bone-in?
Yes, you can use boneless lamb shoulder. The cooking time may be slightly shorter, so keep an eye on it.
2. Can I make this recipe in a slow cooker?
Yes, you can slow cook the lamb on low for 6-8 hours for even more tender results.
3. How do I know when the lamb is done?
The lamb is done when it’s fork-tender and easily pulls apart. You can also use a meat thermometer; it should read 190°F (88°C) for the best tenderness.
4. Can I prepare this recipe ahead of time?
You can marinate the lamb overnight with the garlic-rosemary glaze and then roast it the next day.
5. What can I serve with this lamb dish?
This lamb pairs beautifully with mashed potatoes, roasted vegetables, or a simple green salad.
6. Can I use fresh garlic instead of minced garlic?
Yes, fresh garlic works perfectly in this recipe. Just mince or crush the garlic cloves to release the flavor.
7. Can I use honey substitutes like maple syrup or agave nectar?
Yes, maple syrup or agave nectar can be used in place of honey, but the flavor will differ slightly.
8. Can I use a different wine for this recipe?
While dry red wine is recommended, you can substitute with white wine, chicken broth, or vegetable broth for a non-alcoholic option.
9. How can I make the glaze thicker?
If you prefer a thicker glaze, you can simmer the pan juices on the stove after roasting to reduce and thicken the sauce.
10. Is this recipe suitable for a holiday dinner?
Yes, this lamb shoulder recipe is perfect for holiday dinners or any special occasion. It’s impressive yet easy to prepare, making it a fantastic centerpiece.
Conclusion
This Tender Slow-Roasted Lamb Shoulder Glazed with Rosemary, Garlic, and Honey is a showstopper dish that brings comfort and elegance to your table. The slow-roasting method ensures the lamb is incredibly tender, and the rosemary, garlic, and honey glaze creates a mouthwatering flavor profile. Whether for a holiday feast or a special Sunday dinner, this recipe is a must-try for any lamb lover. With minimal effort and maximum flavor, it’s the perfect dish to impress your family and friends.
Tender Slow-Roasted Lamb Shoulder Glazed
This Slow-Roasted Lamb Shoulder with Rosemary, Garlic, and Honey recipe creates a tender, flavorful lamb that’s perfectly seasoned with aromatic rosemary, garlic, and a touch of honey for sweetness. Slow roasting ensures the lamb becomes melt-in-your-mouth tender, making it the ideal dish for special occasions or family meals.
- Prep Time: 15 minutes
- Cook Time: 4 to 5 hours
- Total Time: 3.5 to 4.5 hours
- Yield: 6-8 servings
- Category: Main Course
- Method: Slow-Roasted
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- 1 lamb shoulder (bone-in or boneless)
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 2 tablespoons fresh rosemary (finely chopped)
- 1 tablespoon honey
- 1 tablespoon Dijon mustard (optional)
- Salt and pepper, to taste
- 1 cup chicken or vegetable stock (for roasting)
- 1 tablespoon lemon zest (optional)
Instructions
- Preheat the oven: Preheat your oven to 300°F (150°C).
- Season the lamb: Pat the lamb shoulder dry with paper towels, then season generously with salt and pepper. Rub the lamb with olive oil, minced garlic, and chopped rosemary. Drizzle with honey for a sweet glaze.
- Optional mustard addition: If using Dijon mustard, rub it on top of the lamb for extra flavor.
- Roast the lamb: Place the lamb in a roasting pan and pour in the chicken or vegetable stock. Cover the lamb with aluminum foil and roast for 3 to 4 hours, or until the meat is very tender.
- Finish roasting: Once the lamb is tender, remove the foil and continue roasting for an additional 30-45 minutes to develop a crispy, golden-brown crust on top.
- Rest and carve: Once the lamb is done, allow it to rest for 10 minutes before carving. Serve with the pan juices or additional sides of your choice.
Notes
- Slow roasting helps break down the meat fibers, making the lamb incredibly tender.
- If you prefer extra sweetness, you can add a little more honey or even drizzle it over the lamb just before serving.
- You can add vegetables like carrots and potatoes to the roasting pan for a complete meal.
- The lamb can be served with a side of mint yogurt sauce or roasted vegetables.
