Preheat the oven to 160°C (320°F).
Rinse the lamb shoulder under cold running water and pat dry with paper towels.
Using a sharp knife, make shallow incisions in the lamb. Insert pieces of minced garlic and rosemary leaves. This will allow the meat to absorb all the flavors during cooking.
Spices and Seasoning:
In a large dish, brush the lamb shoulder with olive oil, making sure to coat the entire surface.
Sprinkle generously with salt and freshly ground black pepper to season the meat. You can also add other spices to taste, such as paprika or cumin, if you want a richer flavor.
Preparing the roasting pan:
In a roasting pan, arrange the remaining rosemary sprigs, then add the carrot slices and quartered onion pieces. This will serve as a aromatic bed for the lamb, adding depth to the cooking juices.
Place the lamb shoulder on this bed of vegetables.
Pour the vegetable or lamb stock into the bottom of the roasting pan. This will help keep the meat moist and create a delicious sauce.
Cooking the lamb:
Cover the roasting pan with aluminum foil so that it is airtight. This will allow the meat to cook slowly and become tender.
Place the lamb shoulder in the oven and roast for 3 to 4 hours. For tender and juicy meat, baste it regularly with the cooking juices every 30 to 45 minutes. This will also give it a beautiful golden brown.
Finishing and Serving:
About 30 minutes before the end of cooking, remove the aluminum foil to allow the lamb to brown. You can also add honey and lemon juice at this point to lightly caramelize the exterior of the meat and give it a lovely sweet and sour flavor.
Once cooking is complete, check that the meat is cooked through. It should be tender and fall easily off the bone.
Let the lamb shoulder rest for about 15 minutes before slicing. This will allow the juices to redistribute throughout the meat.
Presentation:
Serve the sliced lamb shoulder with roasted vegetables and drizzle with a little of the cooking juices. You can accompany this dish with mashed potatoes or couscous for a complete and delicious meal. Pairing Suggestions
Wines: Serve with a full-bodied red wine, such as a Bordeaux or Châteauneuf-du-Pape, which will complement the rich flavors of the lamb.
Salad: A light green salad with a lemon vinaigrette can also balance the meal.
This roasted lamb shoulder recipe is ideal for special occasions or a family dinner and is a comforting dish that will delight everyone at your table. Enjoy!
Continue the recipe on the next page.
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