Boneless Lamb Shoulder Roast Best Recipes

OVEN-ROASTED BONELESS LEG OF LAMB

Ingredients:

• ⅔ cup extra virgin olive oil
• ¼ cup lemon juice
• ¼ cup lime juice
• 2 tablespoons minced garlic
• ½ teaspoon dried mint flakes
• ½ teaspoon dried oregano
• ½ teaspoon dried marjoram
• ¾ teaspoon dried thyme
• ½ teaspoon crushed rosemary
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground white pepper
• ¼ teaspoon salt
• 2 ¼ pounds boneless leg of lamb
• cooking spray
• 3 white potatoes, cut into large chunks
• 3 large carrots, cut into large chunks
• 2 tablespoons vegetable oil

Steps:

• Whisk olive oil, lemon juice, lime juice, garlic, mint, oregano, marjoram, thyme, rosemary, nutmeg, cinnamon, ginger, white pepper, and salt together in a bowl. Cover bowl with plastic wrap; refrigerate marinade at least 1 hour.
• Pierce lamb in multiple places evenly over the lamb; place into a gallon-sized freezer bag. Pour marinade over the lamb, squeeze excess air from the bag, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Prepare a shallow roasting pan with cooking spray.
• Remove lamb from marinade; shake to remove excess liquid. Reserve 2 tablespoons marinade; discard remainder.
• Place lamb in the middle of the prepared roasting pan.
• Combine potatoes and carrots in a large bowl. Pour vegetable oil and reserved marinade over the vegetables; toss to coat. Arrange vegetables around the lamb. Cover the roasting pan with aluminum foil.
• Roast lamb in preheated oven until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 80 minutes. Remove foil and continue cooking until firm and meat is hot and slightly pink in the center, about 10 more minutes. Rest lamb 10 minutes before cutting to serve.

ROAST LAMB SHOULDER WITH SPRING VEGETABLES

Ingredients:

• 1 boneless lamb shoulder roast, trimmed of most exterior fat
• Salt and pepper
• 2 or 3 garlic cloves, smashed to a paste
• 4 tablespoons roughly chopped mint
• 3 tablespoons fruity extra-virgin olive oil
• 1 bunch young carrots, preferably heirloom, about 1/2 pound, peeled and halved lengthwise
• 1 large onion, diced
• 6 baby artichokes, trimmed and halved, optional
• 2 garlic cloves, minced
• 1 1/2 cups fava beans (from 3 pound pods), blanched and peeled
• 3/4 pound medium asparagus, cut in 1-inch lengths
• 1/4 pound snow peas or 1 cup English peas
• 2 tablespoons roughly chopped parsley

Steps:

• Season lamb inside and out with salt and pepper. Smear interior with garlic paste and 3 tablespoons chopped mint. Press meat together in a long oval shape, then tie securely with butcher's twine. Drizzle with 1 tablespoon olive oil and massage evenly over roast. Leave at room temperature for 1 hour, or refrigerate for up to several hours, even overnight. (If refrigerating, bring to room temperature before proceeding.)
• Heat oven to 375 degrees. An hour or so before you plan to eat, put lamb on a rack in a roasting pan and cook for about 40 minutes, until an instant-read thermometer registers 125 degrees for medium rare. Let meat rest for at least 20 minutes (up to 45 minutes is fine) before slicing.
• Meanwhile, cook carrots in simmering salted water until just done, 5 to 7 minutes. Rinse in cold water to cool, then drain and reserve.
• In a wide, deep skillet with a lid, heat 2 tablespoons olive oil over medium-high. Add onion and artichoke, if using, and season with salt and pepper. Let sizzle and color a bit, then reduce heat and cook for about 10 minutes, until onion and artichoke are softened. Stir in garlic. (You may prepare onions and artichoke up to this point in advance.) Turn off heat.
• About 5 minutes before serving, set heat under skillet to medium-high. Add fava beans, asparagus, carrots and snow peas. Season well with salt and stir gently to mix, then add 1/2 cup water and put on lid. Let cook for about 4 minutes more, until vegetables are done.
• Slice lamb and arrange on a large platter. Spoon vegetables around meat, sprinkle with parsley and remaining tablespoon of chopped mint.

ROSEMARY AND THYME BRAISED LAMB SHOULDER

Ingredients:

• For lamb:
• 1 (6-pound) bone-in lamb shoulder roast, tied
• 1 large head garlic, separated into cloves (about 12), peeled
• 1 1/2 tablespoons kosher salt
• 1 tablespoon grated lemon zest
• Freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 tablespoon minced fresh rosemary plus 1 sprig
• 1 tablespoon minced fresh thyme plus 5 sprigs
• 2 cups dry white wine
• 2 cups water
• For sauce:
• 2 tablespoons all-purpose flour
• 1/2 teaspoon minced fresh rosemary
• 1/2 teaspoon minced fresh thyme
• Equipment:
• a heavy 6 1/2 - 7 quart nonreactive heavy pot with a tight fitting lid, or a heavy-duty nonreactive roasting pan with heavy-duty foil

Steps:

• Roast lamb:
• Make slits in lamb shoulder all over at 2-inch intervals with a paring knife.
• Pound garlic with kosher salt, zest, and 1/2 teaspoon black pepper to a coarse paste with mortar and pestle (or mince and mash with a large knife), then stir together with oil and 1 tablespoon each of rosemary and thyme. Rub paste all over lamb. Put in heavy pot or roasting pan, then chill, covered, 12 to 24 hours.
• Bring roast to room temperature (about 1 hour).
• Preheat oven to 350°F with rack in lower third.
• Pour wine and water around lamb and add herb sprigs. Cover roast with a sheet of parchment. Cover pot with lid or cover roasting pan tightly with heavy-duty foil. Braise lamb in oven until tender but not falling off the bone, about 3 hours.
• Increase oven to 450°F and remove parchment, then braise lamb, covered with lid (or foil), until very tender and top is browned, about 1 hour more. Carefully transfer lamb to a platter and loosely cover with foil. Let it stand 10 minutes.
• Make sauce:
• Pour braising liquid through a fine-mesh sieve, then spoon off and discard fat remaining on liquid (you should have about 2 cups liquid; reserve pot). Whisk together flour and 1 cup liquid in a small bowl until smooth. Bring remaining liquid to a boil in uncleaned pot, then whisk in flour mixture and boil, whisking, until thickened, about 4 minutes. Stir in thyme and rosemary and season with salt and pepper.
• To serve:
• Remove and discard strings. Meat is too tender to slice with a carving knife; use a meat fork to pull meat into serving pieces.