Description
This slow-cooked lamb shoulder recipe features tender, flavorful meat infused with rosemary, garlic, and smoked paprika, finished with a sweet honey glaze. Perfect for a comforting meal, the lamb is roasted slowly to achieve succulent results with a delicious pan sauce.
Ingredients
Scale
Meat
- 1.2-1.4 kg lamb shoulder (about 3 pounds)
Seasoning and Marinade
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 5 sprigs rosemary, needles pulled off and chopped
- 6-8 cloves garlic, cut in halves lengthways
Liquids and Glaze
- 2/3 cup red wine
- 1 cup water
- 4 tablespoons honey
Instructions
- Preheat Oven: Preheat your oven to 180°C (356°F) to prepare for roasting the lamb shoulder.
- Prepare the Lamb: Score the surface of the lamb shoulder with shallow cuts. This helps the seasoning penetrate and the fat render better during cooking.
- Season the Lamb: Rub the lamb with olive oil, then season it evenly with salt, pepper, smoked paprika, chopped rosemary, and halved garlic cloves, ensuring the spices coat the entire surface for maximum flavor.
- Roast Covered: Place the lamb in a roasting pan, pour in the red wine and water around it, and cover tightly with foil. Roast in the preheated oven for 2 hours to slowly cook the meat until tender.
- Glaze and Finish Roasting: Remove the foil covering and brush the lamb with honey to add a sweet glaze. Continue roasting uncovered for an additional 30 minutes to caramelize the honey and develop a beautiful crust.
- Rest the Meat: Once cooked, remove the lamb from the oven and let it rest for about 10-15 minutes. Resting allows the juices to redistribute, keeping the meat moist and flavorful.
- Carve and Serve: Carve the lamb shoulder into slices and serve with the pan sauce made from the roasting juices for a rich accompaniment.
Notes
- Scoring the lamb helps the seasoning penetrate deeper and the meat to cook more evenly.
- Using red wine in the roasting pan adds depth of flavor and helps create a delicious pan sauce.
- Resting the lamb before carving is crucial for juicy, tender slices.
- Honey glaze adds a lovely caramelized crust; you can adjust sweetness as desired.
- Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days.
