Name: Slow Roasted Lamb Shoulder with Mint Sun-Dried Tomato Sauce Recipe
Prep time: 1 h 15 min
Cook time: 3 h 25 min
Total time: 4 h 40 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons Worcestershire sauce; 2 tablespoons apple cider vinegar; 1 tablespoon sugar; 1 tablespoon low sodium soy sauce; 4 large garlic cloves (roughly chopped); ½ cup chopped, oil-packed sun dried tomatoes; ⅓ cup fresh mint leaves; ⅓ cup fresh parsley; 2 lemons (juiced); ¼ cup hot water; 4 pound bone-in lamb shoulder; 2 tablespoons olive oil; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 2 large yellow onions (peeled and cut into thick rings); 6 cloves garlic (smashed); 1 cup water (or red wine or broth)

Ingredients

Mint Sauce

2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 tablespoon low sodium soy sauce
4 large garlic cloves (roughly chopped)
½ cup chopped, oil-packed sun dried tomatoes
⅓ cup fresh mint leaves
⅓ cup fresh parsley
2 lemons (juiced)
¼ cup hot water

Lamb and Roasting

4 pound bone-in lamb shoulder
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 large yellow onions (peeled and cut into thick rings)
6 cloves garlic (smashed)
1 cup water (or red wine or broth)

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Instructions

Prep the Lamb: Remove the lamb shoulder from the refrigerator one hour before cooking to allow it to come to room temperature, ensuring even cooking throughout.
Preheat the Oven: Set your oven to 450˚F to begin the roasting process with high heat that will help develop a crisp exterior.
Make the Mint Sauce: In a food processor or blender, combine Worcestershire sauce, apple cider vinegar, sugar, soy sauce, garlic, sun dried tomatoes, mint leaves, parsley, lemon juice, and hot water. Pulse until you achieve a chunky sauce consistency. Set half of the sauce aside refrigerated for serving later.
Season the Lamb: Place the lamb on a cutting board, fatty side up. Make several slashes across the top using a sharp knife. Rub the olive oil into the lamb, then season generously with salt and freshly ground black pepper. Coat the lamb with half of the mint sauce mixture.
Prepare the Roasting Pan: Arrange the onion rings and smashed garlic cloves evenly across the base of a roasting pan. Place the lamb shoulder on top of the onions, fatty side up.
Begin Roasting: Pour 1 cup of water into the base of the roasting pan and cover it tightly with aluminum foil. Place the pan in the oven and reduce the heat to 350˚F. Roast the lamb covered for 3 hours, allowing it to cook slowly and retain moisture.
Finish Roasting Uncovered: Remove the foil and increase the oven temperature to 425˚F. Check if the pan has sufficient liquid; if dry, add an additional cup of water. Continue roasting uncovered for 20 to 25 minutes until the lamb develops a browned crust and reaches an internal temperature of 145˚F. Begin checking the temperature at around 15 minutes to prevent overcooking.
Rest and Serve: Transfer the lamb to a cutting board and loosely cover it with foil. Allow it to rest for 20 minutes to let the juices redistribute. Drizzle with the reserved mint sauce and slice to serve.

Notes

To check the internal temperature accurately, use a meat thermometer inserted into the thickest part of the lamb avoiding the bone.
Resting the meat is crucial as it helps retain moisture and results in more succulent slices.
Leftover mint sauce can be refrigerated and used as a condiment for other meats or vegetables.
This dish pairs well with roasted potatoes or a fresh green salad for a complete meal.
For variation, the cup of water can be substituted with red wine or broth to add more depth of flavor to the roast.

Author: Daisy
Prep Time: 1 hour 15 minutes
Cook Time: 3 hours 25 minutes
Category: Main Course
Method: Roasting
Cuisine: Mediterranean