AI GeneratedCulinary Journeys · Mediterranean
Slow-Roasted Lamb Shoulder with Garlic, Rosemary & White Wine
A tender, aromatic delight perfect for lazy Sundays
Prepare to dazzle your dinner guests with this succulent slow-roasted lamb shoulder. Infused with aromatic garlic and rosemary, and gently braised in white wine, this dish promises melt-in-the-mouth tenderness. It's the perfect centerpiece for a leisurely Sunday lunch.
Prep
20 min
Cook
4 hr
Serves
6 to 8
Difficulty
Intermediate
Ingredients
Lamb and Marinade
- 1 lamb shoulder, bone-in (about 4 lb)
- 5 cloves garlic, minced
- 2 sprigs fresh rosemary, chopped
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Braising Liquid
- 1 cup dry white wine
- 1 cup chicken stock
- 2 onions, quartered
- 2 carrots, cut into large chunks
- 2 bay leaves
Method
- 1
Marinate the Lamb
Preheat your oven to 325°F (160°C). Rub the lamb shoulder with minced garlic, rosemary, olive oil, salt, and pepper. Let it sit at room temperature for 20 minutes to absorb the flavors.
- 2
Prepare the Braising Liquid
In a large roasting pan, arrange the onions, carrots, and bay leaves. Pour in the white wine and chicken stock, mixing gently.
- 3
Roast the Lamb
Place the lamb shoulder on top of the vegetables in the roasting pan. Cover tightly with foil and roast in the preheated oven for 3.5 to 4 hours, basting occasionally, until the meat is tender and falls off the bone.
- 4
Finish and Serve
Remove the foil for the last 30 minutes of cooking to allow the top to brown slightly. Once done, let the lamb rest for 15 minutes before shredding it with forks. Serve with the braised vegetables and juices.
Origin story
Slow-roasting is a classic technique in Mediterranean cuisine, where lamb is often paired with simple yet fragrant herbs. This dish echoes the traditional Sunday family meals enjoyed across the region, where the lamb is left to gently cook, allowing the flavors to deepen and develop.
