Tender Slow-Roasted Lamb Shoulder Glazed with Rosemary, Garlic, and Honey

Introduction

When it comes to a meal that feels like a celebration, few dishes can rival the deep, rich flavors of a Tender Slow-Roasted Lamb Shoulder. Infused with fragrant rosemary, savory garlic, and a sweet honey glaze, this lamb shoulder is slow-roasted to perfection, resulting in tender, juicy meat that falls apart with a fork. Whether you’re hosting a special dinner or simply want to treat yourself to an indulgent meal, this recipe is the perfect centerpiece.

Why You’ll Love This Recipe

This slow-roasted lamb shoulder is not only packed with flavor but also surprisingly easy to prepare. The combination of rosemary and garlic gives the meat a deep, aromatic quality, while the honey glaze caramelizes the top, creating a beautiful golden crust. Cooking the lamb low and slow ensures it’s tender, while the red wine and pan juices create a rich, luscious sauce to drizzle over the finished dish. Best of all, this recipe is ideal for feeding a crowd, making it perfect for gatherings and holidays.

Ingredients

  • 1.2-1.4 kg (about 3 lbs) lamb shoulder
  • 2 tablespoons olive oil
  • 1.5 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 5 sprigs rosemary, needles removed and chopped
  • 6-8 cloves garlic, sliced
  • 2/3 cup red wine
  • 1 cup water
  • 4 tablespoons honey

Directions

1. Preheat the Oven

Preheat your oven to 180°C (356°F) so it’s ready to go once the lamb is prepared. Slow roasting the lamb at this temperature ensures a tender, juicy result.

2. Prepare the Lamb

Start by preparing the rosemary and garlic. Pull the rosemary needles off the sprigs and finely chop them. Slice the garlic cloves lengthways into 2-3 pieces each. These will be inserted into the lamb for an infusion of flavor.

Place the lamb shoulder on a cutting board with the meaty side facing up. Use a sharp knife to score the top of the lamb in deep cuts, which will help the seasonings penetrate the meat. Drizzle the lamb with 2 tablespoons of olive oil, rubbing it in well. Season both sides with 1.5 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of smoked paprika, and the chopped rosemary. Massage the seasonings into the lamb, ensuring the flavors get into all the cuts and folds. Insert the garlic pieces into the cuts and crevices of the meat for an aromatic boost.

3. Roast the Lamb

Place the seasoned lamb shoulder, meatier side up, in a deep roasting pan. Pour 1 cup of water and 2/3 cup of red wine into the pan. These liquids will keep the lamb moist as it cooks and create a delicious sauce. Cover the lamb tightly with a double layer of foil—one layer tucked closely around the lamb, and another layer covering the edges of the pan to seal in the moisture.

Place the pan on the middle shelf of the preheated oven and cook for about 2 hours and 15 minutes. Slow cooking the lamb will break down the connective tissue, making it incredibly tender and flavorful.

4. Caramelize with Honey

After 2 hours of cooking, remove the foil from the lamb. Spoon some of the pan juices over the meat to keep it moist, then drizzle 4 tablespoons of honey evenly over the top. Spread the honey across the surface to ensure it caramelizes beautifully.

Return the lamb to the oven, uncovered, and cook for another 30 minutes. This allows the honey to brown and form a delicious, sticky glaze on the lamb. During this time, the liquid in the pan will reduce, creating a rich sauce to serve with the lamb.

5. Rest and Serve

Once the lamb is perfectly golden and caramelized, remove it from the oven. Cover the lamb loosely with foil and let it rest for 5-10 minutes before serving. Resting the lamb allows the juices to redistribute, ensuring it’s tender and succulent when sliced.

Before serving, spoon the reduced pan juices over the lamb for extra flavor. You can either serve the lamb as a whole shoulder, allowing guests to pull apart the tender meat, or carve it into slices and drizzle with the remaining sauce.

Kitchen Equipment Needed

  • Roasting pan
  • Sharp knife for scoring the lamb
  • Tongs for handling the lamb
  • Aluminum foil for covering the lamb during roasting

Tips for Perfectly Slow-Roasted Lamb

  • Score the Meat: Scoring the lamb helps the seasonings penetrate deeper into the meat, ensuring every bite is flavorful.
  • Low and Slow Cooking: Don’t rush the cooking process. Cooking the lamb shoulder slowly allows it to become tender and juicy, with the connective tissues breaking down for melt-in-your-mouth meat.
  • Honey Glaze: Adding the honey during the last 30 minutes of cooking ensures that it caramelizes without burning. Keep an eye on the lamb to avoid over-browning.

Recipe Swaps and Variations

  • Herb Swap: If rosemary isn’t your favorite, you can use thyme or oregano for a different herb profile.
  • Wine Substitution: If you prefer not to use wine, you can substitute with beef or vegetable broth. The broth will still provide moisture and flavor to the lamb.
  • Spice Options: For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the seasoning mix.

How to Store Leftovers

Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the lamb in a low oven (about 150°C/300°F) to warm through gently. You can also freeze the lamb for up to 3 months. Be sure to store any leftover sauce separately to drizzle over the lamb when reheating.

Food and Drink Pairings

This Slow-Roasted Lamb Shoulder pairs beautifully with a variety of side dishes, such as roasted root vegetables, mashed potatoes, or a fresh green salad. For a Mediterranean twist, serve it with couscous or a quinoa salad.

As for drinks, a bold red wine like Cabernet Sauvignon or Shiraz complements the richness of the lamb. If you prefer a non-alcoholic option, a sparkling water with lemon or a fresh herbal tea would make a refreshing accompaniment.

Frequently Asked Questions (FAQ)

Q: Can I make this lamb shoulder in advance?
A: Yes! You can roast the lamb ahead of time and reheat it before serving. To reheat, cover the lamb with foil and place it in a low oven (150°C/300°F) for about 20 minutes, or until warmed through.

Q: What if I don’t have smoked paprika?
A: You can use regular paprika or a blend of paprika and cumin for a similar earthy flavor.

Q: Can I use a different cut of lamb?
A: Yes, this recipe works well with other cuts like lamb shanks or a leg of lamb. Just adjust the cooking time based on the size and cut.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Tender Slow-Roasted Lamb Shoulder Glazed with Rosemary, Garlic, and Honey


  • Author: Mia Martinez
  • Total Time: 3 hours

Description

Succulent slow-roasted lamb shoulder glazed with rosemary, garlic, and honey for a flavorful and tender dish perfect for special occasions or family dinners.


Ingredients

1.2-1.4 kg (about 3 lbs) lamb shoulder
2 tablespoons olive oil
1.5 teaspoons salt
1 teaspoon black pepper
1 teaspoon smoked paprika
5 sprigs rosemary
6-8 cloves garlic
2/3 cup red wine
1 cup water
4 tablespoons honey

Instructions

Preheat the Oven:
Preheat your oven to 180°C (356°F).
Prepare the Lamb:
Pull the rosemary needles off the sprigs and chop them finely. Slice the garlic cloves lengthways into 2-3 pieces each.
Place the lamb shoulder on a cutting board with the meatier side facing up. Use a sharp knife to score the top of the lamb with deep cuts. Drizzle with olive oil and rub it into the meat. Season both sides with salt, pepper, smoked paprika, and chopped rosemary, massaging the seasonings into the cuts of the meat. Insert the garlic pieces into the cuts and folds of the lamb.
Roast the Lamb:
Pour 1 cup of water and 2/3 cup of red wine into a deep roasting pan. Place the lamb shoulder, meatier side up, into the pan. Cover the lamb with a double layer of foil—one layer tucked closely to the lamb and the other covering the edges of the pan.
Place the pan on the middle shelf of the preheated oven and cook for about 2 hours and 15 minutes.
Caramelize with Honey:
After 2 hours of cooking, remove the foil. Spoon some of the pan juices over the lamb, then drizzle generously with about 4 tablespoons of honey, spreading it evenly across the top of the meat.
Return the lamb to the oven, uncovered, and cook for another 30 minutes. This allows the honey to caramelize and the meat to brown beautifully. The liquid in the pan will reduce, creating a delicious sauce.
Rest and Serve:
Remove the lamb from the oven and cover it with foil. Let it rest for 5-10 minutes. Spoon the pan sauce over the lamb before serving. You can either serve the lamb as is or carve it and drizzle with the pan sauce.
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 45 minutes

Nutrition

  • Serving Size: 4-6 servings

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