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Slow Roasted Lamb Shoulder with Fresh Mint and Sun-Dried Tomato Sauce Recipe

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★★★★★

5 from 120 reviews

This slow roasted lamb shoulder recipe features a flavorful mint and sun-dried tomato sauce, creating a tender and aromatic centerpiece perfect for a comforting meal. The lamb is seasoned, roasted slowly at controlled temperatures to ensure juicy, fall-apart meat with a beautifully browned crust.

Ingredients

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Mint Sauce Ingredients

  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 tablespoon low sodium soy sauce
  • 4 large garlic cloves (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

Lamb and Roasting Ingredients

  • 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 (or red wine or broth)

Instructions

  1. Prep the Lamb: Remove the lamb shoulder from the refrigerator 1 hour before cooking to bring it to room temperature for even cooking.
  2. Preheat the Oven: Set your oven to 450˚F to prepare for initial roasting.
  3. Make the Mint Sauce: In a food processor or blender, combine Worcestershire sauce, apple cider vinegar, sugar, soy sauce, garlic, sun-dried tomatoes, fresh mint, parsley, lemon juice, and hot water. Pulse until you achieve a chunky sauce. Set aside half for serving.
  4. Season the Lamb: Place the lamb shoulder fatty side up on a cutting board. Score the fat with slashes, rub with olive oil, then season thoroughly with salt and freshly ground black pepper. Coat the lamb with half of the prepared mint sauce.
  5. Prepare Roasting Pan: Spread the onion rings and smashed garlic cloves on the base of a roasting pan. Place the seasoned lamb on top, fatty side up.
  6. Start Roasting: Pour 1 cup of water into the pan and cover tightly with aluminum foil. Reduce the oven temperature to 350˚F and roast the lamb for 3 hours.
  7. Finish Roasting: Remove the foil and increase the oven heat to 425˚F. Add more water if the pan is dry. Roast uncovered for an additional 20-25 minutes or until the lamb’s crust is browned and the internal temperature reaches 145˚F. Begin checking the temperature after 15 minutes to avoid overcooking.
  8. Rest and Serve: Transfer the lamb to a cutting board and loosely cover with foil. Let it rest for 20 minutes to allow juices to redistribute. Drizzle with the reserved mint sauce before serving.

Notes

  • Bringing the lamb to room temperature before cooking ensures even roasting.
  • Using a meat thermometer helps achieve perfect medium-rare doneness at 145˚F.
  • You can substitute water with red wine or broth for more depth of flavor in the roasting pan.
  • The reserved mint sauce adds fresh, vibrant flavor when served alongside the lamb.
  • Letting the meat rest after roasting is crucial to retain juices and improve tenderness.

Keywords: slow roasted lamb, lamb shoulder, mint sauce, oven-roasted lamb, holiday lamb recipe, tender lamb shoulder

Find it online: https://tastewithamy.com/slow-roasted-lamb-shoulder-with-fresh-mint-and-sun-dried-tomato-sauce-recipe/