When it comes to cooking something new, I prefer to have a recipe that I know is tried and true. SO I am going to share a couple of lamb recipes that I personally have had good success with! Make sure to check out the Lamb & Rosemary Koftas recipe that I've posted previously and be watching for Lamb & Broccoli pasta recipe that I adapted from my from friend Amber's lamb broccolini orecchiette! I will work on getting a grilled lamb chop recipe up as well!
For today, please enjoy a favorite of mine: Greek Roasted Lamb Shoulder Roast. I adapted this recipe from https://www.recipetineats.com/slow-roasted-rosemary-garlic-lamb-shoulder/. If you want a more in depth description of the steps, please visit her original recipe. And then get lost in all of the other great lamb recipes she has too! <3
- 3lb lamb shoulder roast
- 3 cloves of garlic, peeled
- Salt and pepper
- 2 tsp paprika powder
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 large onions, quartered (any color is fine, I used red)
- 5 sprigs of thyme
- 1 Tbsp dried rosemary
- 2 tsp dried oregano
- 1 dried bay leaf
- 1/4 cup lemon juice (1-2 lemons), plus more to taste
- 2 cups chicken broth (I like to use chicken bouillon)
- Preheat oven to 465F
- Rub the lamb with the olive oil, paprika, garlic powder, salt and pepper.
- Use a thin, sharp knife to make 12 incisions in the lamb
- Stuff garlic slivers into the holes
- Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.
- Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 350F
- Roast, covered, for 3 hours. Remove foil, turn up the oven to 425F and roast for a further 20 to 30 minutes, until the skin is browned and crisp. By now, you should be able to part the meat with two forks.
- Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes, up to a couple of hours (after this, you may want to reheat). Serve with sauce.
- Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off. Adjust the remaining sauce with salt, pepper and lemon to taste.
Serve lamb with the Sauce on the side
**NOTE: if you have a larger roast, add about 30 minutes of cooking time for every additional 2lbs of lamb