Greek Roasted Lamb Shoulder Roast

I've gotten several questions lately along the lines of "how do you cook lamb?" To be honest it's not super different from cooking beef. The main thing is just to not overcook it & cook it low and slow. Don't rush it! And don't leave it sitting in it's own juices once it's done cooking.

​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
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​Greek Roasted Lamb Shoulder Roast (~3lbs) (adapted from: recipetineats)

Ingredients

• 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)

 
 
Directions

1. Preheat oven to 465F
2. Rub the lamb with the olive oil, paprika, garlic powder, salt and pepper.
3. Use a thin, sharp knife to make 12 incisions in the lamb
4. Stuff garlic slivers into the holes
5. Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.
6. Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 350F
7. 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.
8. 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.
9. 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

Enjoy!
Emily

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