Boneless Lamb Shoulder Roast Recipes

Slow Roasted Lamb Shoulder The Dinner Bite

WEBJan 29, 2021 · Preheat the oven to 220C/425F and prep the remaining ingredients. Cut the shallots into halves and the garlic bulb into two …

Rating: 4.9/5(13)
1. Preheat the oven to 220C/425F and prep the remaining ingredients. Cut the shallots into halves and the garlic bulb into two width-wise. You do not need to peel the garlic and shallots. Place the shallots and half of the garlic bulb in the casserole dish along with thyme and rosemary. Reserve the remaining garlic and some few springs of rosemary and thyme for later.You do not need to unroll the lamb before cooking as it can be cooked with the strings tied.
2. Place the lamb on a chopping board and rub olive oil all over it, then proceed to season generously it with salt and black pepper.
3. Place the lamb skin side up and over the aromatics, then sprinkle the remaining garlic, rosemary and thyme over the lamb. Pour the beef stock at the bottom of the pot, cover the pot with its lid and place it in the oven. Reduce the temperature to 170C/340/ gas mark 3 and roast for 3 hours for tender pull apart meat or as specified on the label of the meat packaging. 30 minutes before the end of the cooking time, remove the lid of the pan/dish and allow it to cook in the oven for the remaining time.
4. Remove the lamb from the oven, transfer the roasted lamb to a warm plate/platter and rest for at least 20 minutes covered with an aluminium foil before carving.

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Succulent Greek Lamb Shoulder Roast with Lemon …

WEBMar 17, 2020 · Prep the lamb shoulder and potatoes. Heat the grill to 450 F and prepare the potatoes and lamb shoulder as described above. …

1. FOR OVEN LAMB SHOULDER ROAST
2. 1. Bring the lamb shoulder to room temperature. Trim any excess fat, but leave a good amount of fat cap on top. Preheat the oven to 450 F.
3. 2. In a suitably sized roasting pan toss the potatoes with olive oil, half the lemon juice, oregano and a bit of salt and pepper.
4. 3. Combine 2 tbsp olive oil, remaining lemon juice, 1 tsp lemon zest, rosemary leaves, salt, pepper, garlic and shallots. Puree using a handheld or counter top blender. (Alternatively mince garlic, shallots and rosemary leaves and combine with the rest of the ingredients). Spread all over the lamb shoulder and place it over the potatoes.

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