Boneless Lamb Shoulder Roast Recipes

ROASTED SHOULDER OF LAMB

Steps:

• 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.

LAMB SHOULDER ROAST IN THE OVEN

Steps:

• Preheat the oven at 190°C / 375°F Gas Mark 5 for at least 20 minutes.
• Marinade - In a bowl, combine the spices (paprika, cumin, coriander) along with salt, pepper, garlic, and ginger. Set aside.Pro tip - The spice rub is not wet but almost dry and that is what we want. This way it will stick to the lamb all through the cooking time.
• Lamb - Trim excess fat off the lamb and pat dry on all sides.Pro tip - If the lamb is wet the marinade will slide off the meat as soon as it starts cooking. So, if the meat was frozen, ensure that it is thawed at least an hour before marinating.
• Generously rub the spice marinade all over the lamb making sure to rub the sides as well. Pro tip - You can leave this lamb to marinate in the fridge for up to 12 hours or on the counter for an hour. But, it is not necessary.
• Place the lamb in a roasting pan on the roasting rack. Generously brush with the olive oil.Pro tip - If using a thermometer, like me, add it in the center in the thickest part of the meat.
• Add one cup of water to the roasting pan to prevent the fat drippings from the lamb from smoking in the oven. Pro tip - If you find the water has evaporated and the fat is smoking, feel free to add another cup of water during the roasting time.
• Roast for about 70 to 80 minutes or until the desired doneness. Mine took about 70 minutes.- Medium rare - between 130 F to 135 F, approximately 20 minutes per pound - Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound - Medium well - between 145 F to 150 F, approximately 25 minutes per pound.- Well Done is between 155 to 165 F, or approximately 30 minutes per pound.
• When it reaches desired doneness, remove it from the oven. Move the lamb to a serving platter and cover with aluminum foil. Let it rest for at least 20 minutes to help the juices settle.
• Place the roasting rack on medium-low heat with 1/2 cup water. Add the broth and use a flat spatula to deglaze the pan scraping as much as you can, but avoid the burnt parts.
• Then, add the flour and stir well bringing it to a boil on medium-high heat. Continue to cook until it thickens. If necessary add a few tablespoons of water or broth as necessary.
• Then, pour into a sauceboat to serve with the lamb over mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, potato wedges and side salad like avocado, tomato, beet

ROAST LAMB SHOULDER WITH SPRING VEGETABLES

Steps:

• Season lamb inside and out with salt and pepper. Smear interior with garlic paste and 3 tablespoons chopped mint. Press meat together in a long oval shape, then tie securely with butcher's twine. Drizzle with 1 tablespoon olive oil and massage evenly over roast. Leave at room temperature for 1 hour, or refrigerate for up to several hours, even overnight. (If refrigerating, bring to room temperature before proceeding.)
• Heat oven to 375 degrees. An hour or so before you plan to eat, put lamb on a rack in a roasting pan and cook for about 40 minutes, until an instant-read thermometer registers 125 degrees for medium rare. Let meat rest for at least 20 minutes (up to 45 minutes is fine) before slicing.
• Meanwhile, cook carrots in simmering salted water until just done, 5 to 7 minutes. Rinse in cold water to cool, then drain and reserve.
• In a wide, deep skillet with a lid, heat 2 tablespoons olive oil over medium-high. Add onion and artichoke, if using, and season with salt and pepper. Let sizzle and color a bit, then reduce heat and cook for about 10 minutes, until onion and artichoke are softened. Stir in garlic. (You may prepare onions and artichoke up to this point in advance.) Turn off heat.
• About 5 minutes before serving, set heat under skillet to medium-high. Add fava beans, asparagus, carrots and snow peas. Season well with salt and stir gently to mix, then add 1/2 cup water and put on lid. Let cook for about 4 minutes more, until vegetables are done.
• Slice lamb and arrange on a large platter. Spoon vegetables around meat, sprinkle with parsley and remaining tablespoon of chopped mint.