Slow Roasted Lamb Shoulder
Ingredients
Sauce:
2 Tbsp Worcestershire sauce
2 Tbsp apple cider vinegar
1 Tbsp sugar
1 Tbsp low sodium soy sauce
4 large cloves garlic chopped
½ cup oil packed sun-dried tomatoes
1/3 cup fresh mint leaves
1/3 cup fresh parsley
2 lemons juiced
¼ cup hot water
Lamb:
4 lb. lamb shoulder
2 Tbsp olive oil
2 tsp salt
1 tsp freshly ground pepper
2 large yellow onions peeled /cut into thick rings
6 cloves garlic smashed
1 cup water (can use red wine or broth)
Preparation
Take lamb out of refrigerator 1 hour before you’re ready to work with it. Preheat oven 450˚
In a blender combine Worcestershire, vinegar, sugar, soy sauce, sun dried tomatoes, mint leaves, parsley, lemon juice, hot water. Blend to make a chunky sauce. Set aside.
Place lamb shoulder, fatty side up, on a working surface. Using a sharp knife, make several slashes across the top and rub it with olive oil; season with salt and pepper.
Coat the lamb with half the prepared sauce. Keep the other half in the fridge until ready to serve the lamb.
Arrange the onion rings and the smashed garlic on the base of the roasting pan. Place the shoulder on top of the onions, fatty side up. Pour 1 cup of water into the pan and cover with foil. Put the pan in the oven and turn down the heat to 350˚. Roast for 3 hours.
Remove the foil and increase the heat to 425˚. If there is no liquid in the pan, add a cup of water. Continue to roast for about 20-25 minutes or until browned on top and the internal temperature is 145˚. Start checking the temperature after 12 minute mark. When done, remove it from the oven.
Transfer the lamb to a cutting board and cover it loosely with foil; let it rest about 15-20 minutes. You may drizzle it with the reserved sauce or use as a dip.