Roasted Lamb Shoulder With A Vegetable Sauce Recipe

Name: Roasted Lamb Shoulder With A Vegetable Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 lbs lamb shoulder, cut by butcher into 4 very thick chops, about 1 1/2 pounds each; 2 celery ribs, cut in 1-inch chunks (about 2 cups); 2 medium carrots, cut in 1-inch chunks (about 2 cups); 2 medium onions, cut in large chunks (about 3 cups); 3 inches piece cinnamon sticks; 6 garlic cloves, crushed and peeled; 4 small branches fresh rosemary; 8 fresh sage leaves; 1/2 teaspoon coarsely ground black pepper; 1 teaspoon coarse sea salt (or more) or 1 teaspoon kosher salt (or more); 2 cups dry white wine; 1/3 cup red wine vinegar; 1 cup extra-virgin olive oil; 3 cups light stock (chicken, turkey, or vegetable broth)

Servings: persons

6 lbs lamb shoulder, cut by butcher into 4 very thick chops, about 1 1/2 pounds each
2 celery ribs, cut in 1-inch chunks (about 2 cups)
2 medium carrots, cut in 1-inch chunks (about 2 cups)
2 medium onions, cut in large chunks (about 3 cups)
3 inches piece cinnamon sticks
6 garlic cloves, crushed and peeled
4 small branches fresh rosemary
8 fresh sage leaves
1/2 teaspoon coarsely ground black pepper
1 teaspoon coarse sea salt (or more) or 1 teaspoon kosher salt (or more)
2 cups dry white wine
1/3 cup red wine vinegar
1 cup extra-virgin olive oil
3 cups light stock (chicken, turkey, or vegetable broth)

1
Trim most of the fat from the chops, leaving only a very thin layer on the outside surfaces. With your fingers, pull apart each chop, roughly in half, along the natural break lines between the muscles.
2
Put the meat in a large bowl with all of the remaining ingredients except the stock. Toss well to distribute all the seasonings, and submerge the meat in the marinade. Seal the bowl with plastic wrap, and refrigerate for 24 hours. Turn the meat occasionally.
3
Heat the oven to 425u00b0F Arrange the meat chunks in the roasting pan, spread the marinade all around them, and pour in the stock. Cover the pan with a tent of aluminum foil, and press it firmly against the sides. Pierce a few slits in the foil as steam vents.
4
Roast for 2 to 2 1/2 hours, basting and turning the meat every 30 minutes or so. After the first hour, remove the foil, and continue roasting uncovered. As the pan liquid evaporates and the meat starts to caramelize, baste and turn more frequently. If the meat seems to be drying quickly, reduce the oven temperature. When the meat is very tender and nicely browned all over, and the pan juices have reduced by half, remove the pan from the oven and transfer the meat chunks to a warm platter.
5
To make the sauce, mash all the vegetables in the roasting pan, using a potato masher or a big spoon. Stir the pan juices around the sides and bottom of the pan to deglaze all the tasty caramelized bits. Pour everything into a sturdy wire-mesh sieve set over a bowl or large measuring cup. Press on the vegetables, releasing their juices, and force them through the sieve, scraping the pure into the bowl to thicken and flavor the sauce. Skim the fat from the surface, and adjust the seasoning to taste.
6
When you are ready to serve, pour about half the sauce into a large skillet, along with the lamb pieces and any meat juices in the platter. Heat slowly to a simmer, turning the meat over and over until it is heated through. Return the meat to the platter, and drizzle over it the thickened sauce from the skillet. Serve right away, passing the remaining sauce at the table.

3073

kcal

Calories

207

Fat

134

Carbs

187

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 lbs lamb shoulder, cut by butcher into 4 very thick chops, about 1 1/2 pounds each, 2 celery ribs, cut in 1-inch chunks (about 2 cups), 2 medium carrots, cut in 1-inch chunks (about 2 cups), 2 medium onions, cut in large chunks (about 3 cups), and more.

Yes, Roasted Lamb Shoulder With A Vegetable Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Lamb Shoulder With A Vegetable Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions