Mediterranean 300 min

Slow Roasted Lamb Shoulder

Name: Slow Roasted Lamb Shoulder
Total time: 300 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 4.5 lbs bone-in lamb shoulder; 6 cloves garlic, cut into slivers; 2 tablespoons olive oil; 1 tablespoon dried rosemary; 1 tablespoon dried oregano; 1 teaspoon cumin; Zest of 1 lemon; 1 cup white wine; 1 cup lamb or chicken broth; Salt and black pepper; Roasted vegetables and flatbread for serving

high-proteingluten-freedairy-freecomfort-food

Ingredientsfor 2

520

Cal

50g

Protein

Carbs

32g

Fat

14.5 lbs bone-in lamb shoulder
26 cloves garlic, cut into slivers
32 tablespoons olive oil
41 tablespoon dried rosemary
51 tablespoon dried oregano
61 teaspoon cumin
7Zest of 1 lemon
81 cup white wine
91 cup lamb or chicken broth
10Salt and black pepper
11Roasted vegetables and flatbread for serving

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Instructions

1
Preheat oven to 450°F. Pierce the lamb all over with a sharp knife and insert a garlic sliver into each hole. Combine olive oil, rosemary, oregano, cumin, lemon zest, salt, and pepper. Rub all over the lamb.
2
Roast uncovered at 450°F for 20 minutes until browned. Pour wine and broth into the pan. Reduce oven temperature to 300°F. Cover tightly with foil.
3
Continue roasting for 4–5 hours until the meat is completely tender and falling off the bone. Uncover for the last 30 minutes to caramelize. Rest 20 minutes. Pull the meat apart with two forks. Serve with the pan juices spooned over, with roasted vegetables and flatbread.