Roasted Lamb Shoulder

Ingredients

• 5 lbs bone-in lamb shoulder
• ⅓ cup extra-virgin olive oil
• 8 cloves fresh garlic cloves
• 4 sprigs fresh rosemary sprigs
• 4 sprigs fresh thyme sprigs
• 2 whole lemon
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 cup dry white wine
• 1 cup beef or chicken stock

Instructions

1. 1

   Remove the lamb shoulder from the refrigerator 1 hour before cooking — bringing it to room temperature ensures even roasting throughout the meat, not just the outside.

2. 2

   Preheat your oven to 450°F. Position a rack in the lower-middle of the oven.

3. 3

   Pat the lamb shoulder completely dry on all sides with paper towels. Place it on a large cutting board. Peel 8 garlic cloves and leave them whole.

4. 4

   Use a sharp paring knife to make small incisions all over the lamb — about 12–15 slits, each roughly 1 inch deep. Poke one whole garlic clove into each slit, pushing it all the way in. This flavors the meat from the inside and creates a beautiful aroma as it roasts.

5. 5

   Strip the leaves from 4 fresh rosemary sprigs and 4 fresh thyme sprigs. Finely chop the leaves until you have about 3 tablespoons of mixed fresh herbs.

6. 6

   In a small bowl, combine 0.33 cup extra-virgin olive oil, the chopped rosemary and thyme, 2 tablespoons of kosher salt, and 1 tablespoon of black pepper. Stir until you have a coarse paste.

7. 7

   Rub the herb paste all over the lamb shoulder — top, bottom, sides, and into any crevices. Make sure every surface is coated. Cut 1 lemon in half and place both halves in the roasting pan.

8. 8

   Set the herb-coated lamb on the rack of a large roasting pan, skin-side up. Pour 1 cup of dry white wine and 1 cup of beef or chicken stock into the bottom of the pan — the liquid will braise the bottom and keep it moist while the top gets deeply caramelized.

9. 9

   Roast at 450°F for 20 minutes until the exterior is deeply browned and smells incredible. The surface should be dark golden-brown, almost mahogany in color.

10. 10

    Lower the oven temperature to 325°F and continue roasting for 1 hour 20 minutes to 1 hour 40 minutes. The lamb is done when an instant-read thermometer inserted into the thickest part (not touching bone) reads 160–165°F for medium, or 170°F for well-done. The meat should be fork-tender and pull apart easily when tested.

11. 11

    Every 30 minutes during roasting, baste the lamb with the pan juices using a large spoon — this keeps the surface moist and builds deeper flavor.

12. 12

    When the lamb reaches your target temperature, remove it from the oven. Transfer the lamb to a cutting board and tent loosely with foil. Let it rest for 15 minutes — carryover cooking will continue to gently warm the interior, and the resting time allows juices to redistribute through the meat so each bite stays juicy, not dry.

13. 13

    While the lamb rests, make a pan sauce: Set the roasting pan on the stove top over medium heat. Squeeze the juice from 1 lemon half into the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom — these are pure flavor. Simmer for 2–3 minutes until slightly reduced, then taste and adjust salt and pepper.

14. 14

    Carve the lamb by pulling the meat away from the bone in large chunks, then slicing against the grain into generous pieces. Arrange on a large platter, pour the pan sauce over the top, and serve immediately while still warm.

Tools you’ll need

• large cutting board
• sharp paring knife
• small bowl
• large roasting pan
• instant-read thermometer
• large spoon
• aluminum foil
• wooden spoon

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