Slow roasted lamb shoulder Recipe on Food52
The gist of the recipe is to rub the lamb with herbs and garlic and let it cook for hours in a very low oven. It is a beautiful dish to serve for any holiday feast, and with a bit of luck there might be some left over for a lazy next day.
It would go very well with oven-roasted vegetables, polenta, or mashed potatoes. (less) —nettleandquince
Serves 6 to 8
2 generous sprigs each of sage, rosemary, thyme, summer savory
1 Tbsp coriander seeds
2 Tbsps sea salt
6 garlic cloves
Freshly ground black pepper
1 bone-in lamb shoulder (about 6 lbs or 3 kg)
Preheat oven to 425°F (220°C).
Finely chop the herbs.
In a mortar, coarsely grind the coriander seeds and set aside.
Next grind together the salt and garlic cloves.
Mix in the herbs, coriander, and a generous amount of black pepper.
Finally drizzle 3-4 tablespoons olive oil to make a coarse paste.
Trim the fat from the lamb and rub with the herb paste on all sides.
Place the lamb shoulder in a large cast-iron pot or roasting pan.
Put the lamb in the oven and let roast at a high temperature for 15 minutes.
Reduce heat to 300°F (150°C), seal the pot with a tight-fitting lid (or with aluminum foil if using a roasting tray), and forget the lamb in the oven for 3 or 4 hours.
The meat will fall off the bone, and it will be even more delicious reheated the next day.