Description
Fall-apart tender lamb shoulder, slow-roasted with rosemary, garlic, and red wine. Topped with a crunchy parsley and breadcrumb crust.
Ingredients
Units
Scale
- 4 sprigs rosemary
- 2 cloves garlic
- 2 chopped onions
- 3 lbs (1361 g) lamb shoulder with the bone in
- 1 glass wine
- 2 Tbsp olive oil
- Salt
- 1 bunch parsley
- 3 tbsp Dijon mustard
- 1 lbs (454 g) Breadcrumbs
Instructions
- Heat oven to 320°F (160°C).
- Finely chop the rosemary and garlic; mix with olive oil.
- Make 3-4 slashes across the top of the lamb, then rub the garlic and rosemary mixture all over the lamb.
- Season well with salt.
- Scatter the onion into the base of a large roasting pan; place the lamb shoulder on top.
- Place in the oven and roast for 1 hour.
- Remove from the oven; pour in the wine.
- Roast for 3 more hours, until the meat is tender.
- Lamb topping
- Chop a bunch of parsley finely.
- In a bowl, combine parsley, breadcrumbs, and Dijon mustard.
- Coat the top of the lamb with the topping.
- Return to the oven for 2 minutes.
- Remove and leave to rest for 15 minutes.
- Pour remaining pan juices into a pan or bowl.
- Serve lamb alongside pan juices and other sides.
Notes
- For deeper flavor, marinate the lamb in the rosemary, garlic, and wine mixture for at least 2 hours before roasting.
- If you don’t have Dijon mustard, a mixture of whole grain mustard and mayonnaise can be used as a substitute in the topping.
- Leftover lamb can be shredded and used in sandwiches, tacos, or salads for up to 4 days when stored properly in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 242 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 250g
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 5
- Protein: 40
- Cholesterol: 150