Lamb shoulder, a more flavorful cut than leg of lamb, is slow roasted until succulent and tender. This allows the marbling and marinade to permeate the meat, infusing it with rich, savory flavor.
Lamb shoulder can be either boneless or bone-in, but we prefer to slow roast a rolled, boneless lamb shoulder in the oven. A boneless lamb shoulder cooks a bit faster and is much easier to carve.
Roast Garlic Marinated Lamb Shoulder
The longer the lamb marinates, the better the flavor. Anywhere from 1 to 24 hours will work, but overnight is best.
● 1/2 cup Food for Thought Roasted Garlic Dressing, divided
● 1 tablespoon coarse salt
● 1/2 teaspoon freshly ground black pepper
● 1 boneless lamb shoulder (4-5 pounds)
Remove string or netting from the lamb, and lay flat in a large baking dish or sheet pan. Season with salt and pepper. Pour half of the roasted garlic dressing over the lamb and massage it in on both sides. Re-roll the roast and slip back into the netting or tie with kitchen twine and place into a large resealable plastic bag. Pour in the remaining dressing and seal tightly. Refrigerate to marinate for at least 1 hour (preferably overnight), turning occasionally.
Remove the meat from the refrigerator 30 to 60 minutes before cooking. Preheat the oven to 450 degrees, placing the rack in the lower third. Remove the lamb from the bag and drain any excess marinade. Place the lamb on a roasting rack in a foil-lined pan. Place into the preheated oven; after 15 minutes, lower the heat to 300, and loosely tent the lamb with foil. Continue to roast for 1 hour. Uncover the lamb and baste with accumulated juices. Continue to roast until the meat is fork tender, 30-40 minutes, or until the internal temperature is 160 and juices run clear. Remove from the oven and allow to rest for at least 15 minutes. Remove the kitchen twine or net, carve and serve.