Whole Slow-Roasted Lamb Shoulder with Mint Sauce
colin lee
over 1 year ago
This recipe for whole slow-roasted lamb shoulder with mint sauce is a delicious and impressive dish that is perfect for special occasions. The lamb is cooked low and slow, resulting in tender and flavorful meat that falls off the bone. The mint sauce adds a refreshing and tangy flavor that complements the richness of the lamb. Serve this dish with roasted vegetables and crusty bread for a complete meal.
Cooking Time
4-5 hours
Serving Size
4-6 servings
Nutrition Per Serving
Cal
500
Protein
60g
Fat
25g
Sat Fat
8g
Carbs
5g
Chole
150mg
Fiber
1g
Sugar
2g
Sodium
400mg
Ingredients
- 1 whole lamb shoulder, bone-in
- 4 cloves of garlic, minced
- 2 tablespoons of fresh rosemary, chopped
- 2 tablespoons of fresh thyme, chopped
- 2 tablespoons of olive oil
- Salt and pepper to taste
- For the mint sauce:
- 1 cup of fresh mint leaves
- 1/4 cup of white wine vinegar
- 1/4 cup of olive oil
- 1 tablespoon of honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 275°F (135°C).
- In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper.
- Rub the mixture all over the lamb shoulder, making sure to coat it evenly.
- Place the lamb shoulder in a roasting pan and cover tightly with aluminum foil.
- Roast the lamb in the preheated oven for 4-5 hours, or until the meat is tender and easily pulls apart with a fork.
- While the lamb is roasting, prepare the mint sauce. In a blender or food processor, combine the fresh mint leaves, white wine vinegar, olive oil, honey, salt, and pepper. Blend until smooth.
- Once the lamb is done roasting, remove it from the oven and let it rest for 10-15 minutes.
- Slice or shred the lamb shoulder, and serve it with the mint sauce on the side.
- Enjoy!
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