Roasted Lamb Shoulder

Roasted Lamb Shoulder

Ingredients

• 1 (3-4 lb) Palmer Farms lamb shoulder

• 4 cloves garlic, minced

• 2 tablespoons fresh rosemary, chopped

• 2 tablespoons fresh thyme, chopped

• 2 teaspoons sea salt

• 1 teaspoon black pepper

• 1/4 cup olive oil

• 1 lemon, zested and juiced

• 2 cups vegetable or chicken broth

• 1 onion, quartered

• 3 carrots, cut into large pieces

• 3 parsnips, cut into large pieces

Instructions

1. Preheat the Oven: Preheat your oven to 325°F (160°C).

2. Prepare the Marinade: In a small bowl, combine the minced garlic, rosemary, thyme, sea salt, black pepper, olive oil, lemon zest, and lemon juice. Mix well to form a paste.

3. Season the Lamb: Pat the lamb shoulder dry with paper towels. Rub the herb marinade all over the lamb, ensuring even coverage on all sides. Let it marinate for at least 30 minutes at room temperature, or ideally, overnight in the refrigerator.

4. Prepare the Vegetables: In a large roasting pan, scatter the quartered onion, carrots, and parsnips evenly across the bottom.

5. Add Broth: Pour the broth into the roasting pan to surround the vegetables.

6. Roast the Lamb: Place the marinated lamb shoulder on top of the vegetables. Cover the roasting pan tightly with aluminum foil.

7. Cook in the Oven: Roast in the preheated oven for approximately 3 to 4 hours, or until the meat is tender and falling off the bone. Remove the foil for the last 30 minutes of cooking to allow the lamb to brown beautifully.

8. Rest the Meat: Once done, remove the pan from the oven and let the lamb shoulder rest for 15-20 minutes before carving. This will help retain its juices.

9. Serve: Serve the lamb shoulder with the roasted vegetables and drizzle with some of the broth for added flavor. Pair with a rich red wine for a truly sophisticated meal.

Enjoy your exquisite meal crafted with Palmer Farms premium lamb.