Total Time:
4 hr 5 min
5 min
4 hr

6 servings

  • 4 pound lamb shoulder
  • Garlic cloves, sliced
  • Rosemary sprigs
  • Sea salt
  • Olive oil
  • 1 tablespoon flour
  • 1/2 bottle red wine or vegetable stock
  • 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.

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4.5 2
Okay, lamb is expensive enought without cooking it to death!. I checked my lamb after 2 1/2 hrs. Good stuff, any more and I think you will have over done it. Excellent texture, moist, tender, great flavor. Done. Depending on how thick your cut is, start checking after 2 hrs, and go from there. item not reviewed by moderator and published
Very easy to prepare and delicious!!! I wish there had been instructions on cutting it. But it is very delicious and easy. item not reviewed by moderator and published

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