Indulge in a culinary journey with our exceptional Boneless Lamb Shoulder Roast, a dish that exudes both elegance and rustic charm. This delectable roast is carefully crafted using premium lamb shoulder, meticulously trimmed and seasoned to perfection. As you embark on this culinary adventure, you'll discover a diverse collection of recipes that cater to every taste and skill level. From the classic and timeless Roast Lamb with Garlic and Rosemary to the tantalizing Moroccan Lamb Roast with Apricots and Honey, each recipe promises an unforgettable gastronomic experience. Whether you prefer the simplicity of a traditional roast or the vibrant flavors of exotic spices, our curated selection of recipes will guide you towards culinary success. Prepare to tantalize your taste buds and impress your dinner guests with this exceptional Boneless Lamb Shoulder Roast.
Here are our top 5 tried and tested recipes!
ROAST LAMB SHOULDER WITH SPRING VEGETABLES
Here is a simple and gorgeous main dish that both celebrates spring and tastes like it. The perfect meal for a long, lazy afternoon or a Sunday evening. Boneless shoulder of lamb is ideal because you can smear the interior with garlic and mint. Favas, peas, asparagus and artichokes sparkle alongside.
Provided by David Tanis
Categories dinner, main course
Time 2h20m
Number Of Ingredients 13
Steps:
- Season lamb inside and out with salt and pepper. Smear interior with garlic paste and 3 tablespoons chopped mint. Press meat together in a long oval shape, then tie securely with butcher's twine. Drizzle with 1 tablespoon olive oil and massage evenly over roast. Leave at room temperature for 1 hour, or refrigerate for up to several hours, even overnight. (If refrigerating, bring to room temperature before proceeding.)
- Heat oven to 375 degrees. An hour or so before you plan to eat, put lamb on a rack in a roasting pan and cook for about 40 minutes, until an instant-read thermometer registers 125 degrees for medium rare. Let meat rest for at least 20 minutes (up to 45 minutes is fine) before slicing.
- Meanwhile, cook carrots in simmering salted water until just done, 5 to 7 minutes. Rinse in cold water to cool, then drain and reserve.
- In a wide, deep skillet with a lid, heat 2 tablespoons olive oil over medium-high. Add onion and artichoke, if using, and season with salt and pepper. Let sizzle and color a bit, then reduce heat and cook for about 10 minutes, until onion and artichoke are softened. Stir in garlic. (You may prepare onions and artichoke up to this point in advance.) Turn off heat.
- About 5 minutes before serving, set heat under skillet to medium-high. Add fava beans, asparagus, carrots and snow peas. Season well with salt and stir gently to mix, then add 1/2 cup water and put on lid. Let cook for about 4 minutes more, until vegetables are done.
- Slice lamb and arrange on a large platter. Spoon vegetables around meat, sprinkle with parsley and remaining tablespoon of chopped mint.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 502 milligrams, Sugar 8 grams
OVEN-ROASTED BONELESS LEG OF LAMB
I purchased a leg of lamb roast from the store recently but had no idea on how I'd cook it. After reading ideas here on Allrecipes, I came up with my own marinade. While I made this in a conventional oven, it could also be made in a slow cooker on the slow setting for 7 to 8 hours time). Hope it's a hit! There was enough marinade left that I threw it over some chicken tenders for tomorrow's dinner.
Provided by Robertjm
Categories Meat and Poultry Recipes Lamb Leg
Time 10h50m
Yield 6
Number Of Ingredients 19
Steps:
- Whisk olive oil, lemon juice, lime juice, garlic, mint, oregano, marjoram, thyme, rosemary, nutmeg, cinnamon, ginger, white pepper, and salt together in a bowl. Cover bowl with plastic wrap; refrigerate marinade at least 1 hour.
- Pierce lamb in multiple places evenly over the lamb; place into a gallon-sized freezer bag. Pour marinade over the lamb, squeeze excess air from the bag, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
- Preheat oven to 325 degrees F (165 degrees C). Prepare a shallow roasting pan with cooking spray.
- Remove lamb from marinade; shake to remove excess liquid. Reserve 2 tablespoons marinade; discard remainder.
- Place lamb in the middle of the prepared roasting pan.
- Combine potatoes and carrots in a large bowl. Pour vegetable oil and reserved marinade over the vegetables; toss to coat. Arrange vegetables around the lamb. Cover the roasting pan with aluminum foil.
- Roast lamb in preheated oven until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 80 minutes. Remove foil and continue cooking until firm and meat is hot and slightly pink in the center, about 10 more minutes. Rest lamb 10 minutes before cutting to serve.
Nutrition Facts : Calories 557.9 calories, Carbohydrate 23.6 g, Cholesterol 69.1 mg, Fat 42.1 g, Fiber 4.1 g, Protein 21.5 g, SaturatedFat 9.4 g, Sodium 178.4 mg, Sugar 3.5 g
ROASTED SHOULDER OF LAMB
Steps:
- Preheat oven to 350 degrees. Push garlic (3 to 4 slivers) into the shoulder of lamb. Cover with sprigs of rosemary, salt and a little olive oil. Roast uncovered for 3 1/2 to 4 hours. Remove lamb and leave to rest. Drain off the excess fat. Over the heat, add the flour to the pan of juices and cook for 1 to 2 minutes. Gradually add red wine or vegetable stock, stir until thick.
BONELESS LAMB SHOULDER ROAST
Steps:
- Preheat the oven to 300°F. Mince together the parsley and garlic until quite fine (a small food processor will work for this). Add a big pinch of salt and some pepper and enough olive oil to make a slurry. Smear this on and into the lamb, being sure to get it into every nook and cranny you can reach. Put the lamb in a roasting pan (you can line the pan with foil to facilitate cleanup if you like).
- Roast for about 1 1/2 hours, basting with the pan juices every 30 minutes or so. When the internal temperature reaches 140°F, turn the heat to 400°F and roast for about 10 minutes more, or until the internal temperature is 150°F and the exterior has browned nicely.
- Let the roast sit for about 10 minutes before carving, then carve and serve, with some of the juices that come out during carving.
LAMB SHOULDER ROAST IN THE OVEN
This lamb roast shoulder is the juiciest and easiest lamb recipe you will ever make. It's seasoned with robust spices, rosemary, and thyme. This is my fool-proof method to make roast successfully and without any marinating time.
Provided by Veena Azmanov
Categories Dinner Lunch Main Course
Time 1h30m
Number Of Ingredients 15
Steps:
- Preheat the oven at 190°C / 375°F Gas Mark 5 for at least 20 minutes.
- Marinade - In a bowl, combine the spices (paprika, cumin, coriander) along with salt, pepper, garlic, and ginger. Set aside.Pro tip - The spice rub is not wet but almost dry and that is what we want. This way it will stick to the lamb all through the cooking time.
- Lamb - Trim excess fat off the lamb and pat dry on all sides.Pro tip - If the lamb is wet the marinade will slide off the meat as soon as it starts cooking. So, if the meat was frozen, ensure that it is thawed at least an hour before marinating.
- Generously rub the spice marinade all over the lamb making sure to rub the sides as well. Pro tip - You can leave this lamb to marinate in the fridge for up to 12 hours or on the counter for an hour. But, it is not necessary.
- Place the lamb in a roasting pan on the roasting rack. Generously brush with the olive oil.Pro tip - If using a thermometer, like me, add it in the center in the thickest part of the meat.
- Add one cup of water to the roasting pan to prevent the fat drippings from the lamb from smoking in the oven. Pro tip - If you find the water has evaporated and the fat is smoking, feel free to add another cup of water during the roasting time.
- Roast for about 70 to 80 minutes or until the desired doneness. Mine took about 70 minutes.- Medium rare - between 130 F to 135 F, approximately 20 minutes per pound - Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound - Medium well - between 145 F to 150 F, approximately 25 minutes per pound.- Well Done is between 155 to 165 F, or approximately 30 minutes per pound.
- When it reaches desired doneness, remove it from the oven. Move the lamb to a serving platter and cover with aluminum foil. Let it rest for at least 20 minutes to help the juices settle.
- Place the roasting rack on medium-low heat with 1/2 cup water. Add the broth and use a flat spatula to deglaze the pan scraping as much as you can, but avoid the burnt parts.
- Then, add the flour and stir well bringing it to a boil on medium-high heat. Continue to cook until it thickens. If necessary add a few tablespoons of water or broth as necessary.
- Then, pour into a sauceboat to serve with the lamb over mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, potato wedges and side salad like avocado, tomato, beet
Nutrition Facts : Calories 274 kcal, Carbohydrate 4 g, Protein 39 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 122 mg, Sodium 371 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
Tips:
- Choosing the Right Lamb Shoulder: Select a boneless lamb shoulder with a good amount of marbling for added flavor and tenderness.
- Seasoning and Marinating: Generously season the lamb shoulder with a flavorful blend of herbs, spices, and aromatics. Marinating the lamb overnight or for several hours enhances the flavors.
- Slow-Cooking Method: Use a slow cooker or a Dutch oven to braise the lamb shoulder. This low and slow cooking method allows the meat to become fall-off-the-bone tender and juicy.
- Adding Vegetables: Roast vegetables such as carrots, potatoes, and onions along with the lamb shoulder for a complete and flavorful meal.
- Wine or Stock: Incorporate red wine or flavorful stock into the braising liquid to add depth and richness to the sauce.
- Browning the Lamb: For a more intense flavor, brown the lamb shoulder in a skillet before braising. This caramelizes the meat and creates a delicious crust.
- Resting the Meat: Allow the lamb shoulder to rest for 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and succulent dish.
Conclusion:
Boneless lamb shoulder roast is a versatile and flavorful cut that can be effortlessly prepared in a slow cooker or Dutch oven. By following these tips, you'll create a tender, juicy, and aromatic dish that will impress your family and friends. Enjoy this comforting and delicious meal as a centerpiece for any special occasion or cozy dinner gathering.
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