Ingredients:
1 (4–5 lb) lamb shoulder
3 tablespoons olive oil
5 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon Dijon mustard
1 tablespoon lemon zest
1 teaspoon salt
1 teaspoon black pepper
1 cup dry white wine or broth
1 large onion, sliced
3 carrots, chopped
2 potatoes, chopped
Directions:
Preheat oven to 325°F (165°C).
Pat the lamb shoulder dry with paper towels and place it in a roasting pan.
In a small bowl, mix olive oil, garlic, rosemary, thyme, Dijon mustard, lemon zest, salt, and pepper.
Rub the herb mixture all over the lamb, ensuring it is evenly coated.
Scatter onions, carrots, and potatoes around the lamb in the roasting pan.
Pour the white wine or broth into the bottom of the pan.
Cover the pan tightly with foil and roast for 3.5 to 4 hours, or until the meat is tender and easily pulls apart.
Remove the foil for the last 30 minutes to allow the top to brown and develop a crust.
Let the lamb rest for 10–15 minutes before shredding or slicing. Serve with the roasted vegetables and pan juices.
Prep Time: 15 minutes | Cooking Time: 4 hours | Total Time: 4 hours 15 minutes
Kcal: 520 kcal | Servings: 6 servings