Lamb Recipe

Lamb Cooking Instructions

1. 1

   Prepare the Marinade

   In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, black pepper, and lemon juice. Mix until well combined.

2. 2

   Marinate the Lamb

   Place the lamb shoulder in a large resealable bag or a shallow dish. Pour the marinade over the lamb, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.

3. 3

   Preheat the Oven

   Preheat your oven to 325°F (165°C).

4. 4

   Prepare the Vegetables

   While the oven is preheating, chop the carrots, onion, and potatoes. Set aside.

5. 5

   Sear the Lamb

   In a large oven-safe pot or Dutch oven, heat a little olive oil over medium-high heat. Remove the lamb from the marinade, letting excess marinade drip off. Sear the lamb on all sides until browned, about 4-5 minutes per side.

6. 6

   Add Broth and Vegetables

   Once the lamb is browned, add the vegetable broth, chopped carrots, onion, and cubed potatoes around the lamb in the pot.

7. 7

   Roast in the Oven

   Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Roast for 2.5 to 3 hours, or until the lamb is tender and easily shredded with a fork.

8. 8

   Rest and Serve

   Remove the pot from the oven and let the lamb rest for 10-15 minutes before slicing. Serve the lamb with the roasted vegetables and the pan juices.