Easter Juicy Slow-Roasted Lamb Shoulder

Juicy Slow Roasted Lamb Shoulder

INGREDIENTS  

For the Sauce

• ▢2 tablespoons Worcestershire sauce
• ▢2 tablespoons apple cider vinegar
• ▢1 tablespoon sugar
• ▢1 tablespoon low sodium soy sauce
• ▢4 large cloves garlic, roughly chopped
• ▢½ cup chopped, oil-packed sun dried tomatoes
• ▢⅓ cup fresh mint leaves
• ▢⅓ cup fresh parsley
• ▢2 lemons, juiced
• ▢¼ cup hot water

For the Lamb

• ▢4 pound bone-in lamb shoulder
• ▢2 tablespoons olive oil
• ▢2 teaspoons salt
• ▢1 teaspoon freshly ground black pepper
• ▢2 large yellow onions, peeled and cut into thick rings
• ▢6 cloves garlic, smashed
• ▢1 cup water, (you can also use red wine or broth)

INSTRUCTIONS 

• Take lamb out of the fridge 1 hour before you are ready to work with it.
• Preheat oven to 450˚F.
• In a food processor or blender, combine Worcestershire sauce, apple cider vinegar, sugar, soy sauce, garlic, sun dried tomatoes, mint leaves, parsley, lemon juice, and hot water; pulse to make a chunky sauce. Set aside.
• Lay lamb shoulder, fatty-side up, on a working surface, like a large cutting board.
• Using a sharp knife, make several slashes across the top.
• Rub the lamb with the olive oil; season with salt and pepper.
• Coat lamb with HALF of the prepared sauce. Keep the other HALF in the fridge until ready to serve the lamb.
• Arrange onion rings and smashed garlic in the base of a roasting pan.
• Place the lamb shoulder on top of the onions, fatty side up.
• Pour 1 cup of water in the roasting pan.
• Cover with aluminum foil.
• Put roasting pan in the oven and turn down the heat to 350˚F.
• Roast for 3 hours.
• Remove foil and increase heat to 425˚F. Check to see if there’s any liquid in the pan; if not, add a cup of water.
• Continue to roast for about 20 to 25 minutes, or until browned on top and internal temperature registers at 145˚F. Start checking internal temperature at around the 15-minute mark.
• When done, remove from oven.
• Transfer lamb to a cutting board and loosely cover with foil; let it rest for 20 minutes.
• Drizzle with reserved sauce.
• Serve.

NOTES

• NOTE: 4-pound bone-in lamb shoulder yields around 1.8-pounds of cooked meat. This is because the meat shrinks while cooking; lamb shoulder has a thick layer of fat that will mostly melt, and there's also a bone that runs through the middle of the shoulder.