By Franco Namani
Oven Roasted Lamb Shoulder
11 steps
Prep:10minCook:3h
Lamb shoulder is a classic Lebanese dish, marinated and slow roasted in the oven with braising liquid at a low temperature until the meat falls apart and served with Lebanese spiced rice (Hashweh) and sauce on the side.
This is an excellent recipe for special occasions or family gatherings, as you can make 2 shoulders at the same time in one pan, or 4 shoulders in two pans, and it can be easily reheated if you cook it in the morning or the night before.
Updated at: Mon, 27 Nov 2023 20:55:55 GMT
Nutrition balance score
Unbalanced
Glycemic Index
23
Low
Glycemic Load
1
Low
Nutrition per serving
Calories634.6 kcal (32%)
Total Fat51.9 g (74%)
Carbs4.9 g (2%)
Sugars1.5 g (2%)
Protein35.2 g (70%)
Sodium434.1 mg (22%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2kglamb shoulder
bone-in
2 cupswater
2brown onion
unpeeled, cut into 6 wedges
1 headgarlic
cut in half horizontally
4 springsrosemary
Marination Ingredients
3 tspfresh thyme
chopped, finely
1 Tbspdried oregano
4garlic cloves
finely chopped
1 tspkosher salt
½ tspallspice
¼ cupextra virgin olive oil
Gravy Ingredients
Instructions
Step 1
Mix the marinade ingredients in a small bowl. Rub the entire surface of the lamb, marinate in room temperature for 2 hrs, or overnight in the fridge.
Step 2
In a roasting pan, scatter onion, the halved garlic bulb and the rosemary springs in the base of the roasting pan, place the lamb shoulder on top, pour water and bay leaves into pan, Cover with baking paper, then a double layer of foil and seal tightly to avoid water evaporation.
Step 3
Bake in a preheated oven at 180°C for 3 hours, remove the lid, increase the heat to 220°C and continue baking for another 20 to 30 minutes until the skin is brown and crispy. (The meat should be fall-apart tender).
Step 4
Remove the lamb shoulder to a large dish. (There should be 1 to 2 cups of liquid pooled in the roasting pan). Cover with foil to keep warm. It will stay warm for 2 to 3 hours.
Step 5
To prepare the sauce; Strain all the liquid in the roasting pan into a saucepan, bring to a boil then simmer on medium-high until it reduced by half.
Step 6
Mix cornflour with water, pour into the sauce while stirring continuously, continue cooking & stirring for 2 minutes over medium heat, until it thickens to a preferred consistency, add salt and pepper to taste.
Step 7
To serve the slow roasted lamb with the sauce, place the lamb shoulder in a serving plate, place the sauce in a saucer on the side and serve with Lebanese seasoned rice (Hashweh), as a perfect match for this flavored lamb, (Recipe as follows):
Hashweh or Lebanese Spiced Rice Ingredients:
Step 8
- 60 ml neutral oil.
- 60 g pine nuts.
- 60 g blanched almond halves.
- 500 g minced lamb or beef.
- 1 teaspoon salt.
- ½ teaspoon cinnamon.
- ¼ teaspoon seven spices.
- ¼ teaspoon allspice.
- 400 g Basmati Rice rinsed and soaked for 30 minutes in cold water, drained.
- 500 ml beef or chicken stock.
- 400 ml hot water.
Preparing and cooking method in 30 mins:
Step 9
1- Heat the oil in the large pot over medium heat heat and fry the pine nuts, stirring all the time, for about 3 minutes or until golden in color. Remove onto a plate for later use. Subsequently fry the almond halves for 3 minutes and remove onto a plate for later use.
Step 10
2- Add the meat and the spices to the pot and cook over medium-high heat for about 10 minutes until the meat is done, stirring constantly. Mix in the drained rice and pour in the 500 ml of the chicken stock and the 400 ml hot water. Adjust the seasoning to taste if necessary. Bring to a boil and cook, covered, over low heat for about 20 minutes until the water is absorbed. Turn off the heat and let it rest for 5 minutes.
Step 11
3- Spread the “Hashweh” over a wide serving platter, garnish with the nuts then serve immediately alongside Lamb Shoulder and Sauce.
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