Roasted Lamb Shoulder with Herbs

Ingredients

• 4.5 pounds bone-in lamb shoulder
• 4 tablespoons extra-virgin olive oil
• 8 whole garlic cloves
• 6 whole fresh rosemary sprigs
• 4 whole fresh thyme sprigs
• 1 whole lemon
• 2.5 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1.5 cups low-sodium chicken or lamb broth
• 1 cup dry white wine

Instructions

1. 1

   Remove the lamb shoulder from the refrigerator 45 minutes before roasting — bringing it to room temperature ensures even cooking from edge to center. While it rests, preheat your oven to 325°F.

2. 2

   Peel 8 garlic cloves and smash them lightly with the flat side of a chef's knife to crack them open without crushing them completely. Strip the leaves from 6 fresh rosemary sprigs and 4 fresh thyme sprigs — discard the woody stems. Zest the lemon using a microplane, then cut it in half.

3. 3

   Pat the lamb shoulder completely dry with paper towels, paying special attention to any crevices or fatty areas — a dry surface allows the meat to brown instead of steam. Place it on a large cutting board.

4. 4

   In a small bowl, combine 4 tablespoons of extra-virgin olive oil, the lemon zest, stripped rosemary and thyme leaves, 2.5 teaspoons of kosher salt, and 1 teaspoon of freshly ground black pepper. Stir until you have a wet, chunky paste.

5. 5

   Rub the herb paste all over the lamb shoulder, working it into any crevices and ensuring every surface is well coated. Tuck the smashed garlic cloves into the crevices of the meat where they won't burn.

6. 6

   Place a 14-inch stainless steel roasting pan over medium-high heat. Once the pan is hot enough that a drop of water evaporates on contact, carefully transfer the lamb shoulder to the pan. Sear for 3-4 minutes per side until the surface is deep golden brown — listen for a steady sizzle, not aggressive popping. This takes about 10-12 minutes total, working in batches if needed.

7. 7

   Pour 1 cup of dry white wine and 1.5 cups of low-sodium chicken or lamb broth around (not over) the lamb shoulder. Squeeze the juice from both lemon halves into the liquid, then add the halves to the pan. The liquid should come about one-third of the way up the sides of the meat.

8. 8

   Transfer the roasting pan to the preheated 325°F oven. Roast uncovered for 2.5 to 3 hours, basting the lamb with the pan juices every 30 minutes. The meat is done when an instant-read thermometer inserted into the thickest part (away from bone) reads 160-165°F for medium, or 170-175°F for well-done. The exterior should be mahogany brown and a fork should shred the meat easily.

9. 9

   Remove the roasting pan from the oven. Transfer the lamb shoulder to a cutting board and loosely tent it with aluminum foil. Rest for 15 minutes — during this time the internal temperature will climb another 5°F and the juices will redistribute throughout the meat, ensuring tender, juicy results.

10. 10

    While the lamb rests, strain the pan juices through a fine-mesh strainer into a small saucepan, pressing on the solids to extract all liquid. Skim off excess fat from the surface using a spoon or fat separator. Bring the sauce to a gentle simmer over medium heat for 2-3 minutes to concentrate the flavors. Season with salt and pepper to taste.

11. 11

    Slice the lamb shoulder along the natural grain, pulling away meat from the bone — this is easier to do with the rested, warm meat. Arrange on a serving platter and pour some of the pan sauce over the top. Serve the remaining sauce in a small pitcher on the side.

Tools you’ll need

• 14-inch stainless steel roasting pan
• chef's knife
• cutting board
• microplane
• small bowl
• instant-read thermometer
• aluminum foil
• fine-mesh strainer
• small saucepan
• spoon or fat separator
• paper towels

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