Oven-roasted lamb shoulder is a classic dish that shines during special occasions, particularly during the festive season. This recipe will guide you through the process of creating a tender and juicy lamb shoulder with a crispy exterior, making it an ideal centerpiece for your holiday celebrations.
Ingredients
- Lamb shoulder
- Salt
- Freshly ground black pepper
- Lard (or extra virgin olive oil)
- Dried rosemary
- Dried thyme
- Garlic cloves (with skin)
- Fresh rosemary sprigs
- 400 ml of hot water
- Shallots (or one large onion)
- Small potatoes (about eight)
- Fresh parsley
- Additional 100 ml of hot water for later
Preparation Steps
Preheat the Oven
Begin by preheating your oven to 170°C (340°F). This temperature is crucial for ensuring the lamb cooks evenly and remains tender.
Season the Lamb
- Seasoning: Generously season the lamb shoulders with salt and freshly ground black pepper on both sides. Feel free to use a liberal amount of pepper if you enjoy its flavor.
- Applying Fat: Next, take room temperature lard and mix in some dried rosemary and thyme. If your lard is cold, you can microwave it for 10-15 seconds to soften it. Use a silicone spatula to coat the lamb shoulders thoroughly on both sides. If you prefer, you can substitute lard with extra virgin olive oil, although lard tends to yield a more tender and juicy result.
Prepare the Baking Tray
- Setting Up: Place the seasoned lamb shoulders in a baking tray. Scatter the garlic cloves (still in their skins) and fresh rosemary sprigs around the lamb. This will infuse the dish with aromatic flavors.
- Adding Water: Pour 400 ml of hot water into the tray, ensuring it is evenly distributed.
First Round of Roasting
- Roasting: Roast the lamb in the preheated oven for 40 minutes at 170°C.
Preparing the Garnish
While the lamb is roasting, prepare the garnish:
- Shallots: Peel the shallots and cut them in half. If you don’t have shallots, a large onion will work just fine, sliced into 1 cm thick rounds.
- Potatoes: Wash the small potatoes thoroughly without peeling them, then cut them in half.
- Seasoning the Potatoes: In a bowl, mix the halved potatoes with salt, freshly ground black pepper, finely chopped fresh parsley, and 30 ml of extra virgin olive oil. Toss everything together to ensure the potatoes are well coated.
Second Round of Roasting
- Turning the Lamb: After the initial roasting time, carefully turn the lamb shoulders over. This low-temperature cooking method helps keep the meat tender.
- Continue Roasting: Return the lamb to the oven for another 35-40 minutes at 170°C.
Final Roasting with Garnish
- Final Setup: Once the lamb is done, remove it from the oven and transfer it to a temporary dish. Remove the roasted garlic and set it aside. In the same tray, add the halved shallots and the seasoned potatoes.
- Repositioning: Place the lamb back on top of the potatoes and shallots, and pour an additional 100 ml of hot water into the tray.
- High-Temperature Roasting: Increase the oven temperature to 200°C (392°F) and roast for another 35 minutes. This step will help achieve a beautiful golden-brown crust on the lamb.
Serving
- Final Touches: After the final roasting, turn the lamb and the potatoes once more to ensure even cooking. Check the sauce in the tray; if it appears too thick, add a bit more hot water.
- Ready to Serve: Just before serving, add the roasted garlic back to the dish. Serve the lamb hot, ensuring it is tender and juicy.
Conclusion
This oven-roasted lamb shoulder is sure to impress your guests during the holiday season. With its rich flavors and tender meat, it is a dish that embodies the spirit of celebration. Enjoy this delightful recipe and make your festive gatherings memorable!
