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| Oven Roasted Boneless Lamb Shoulder |
Well, February 14th was not only Valentine's Day but also my dear friend Angie's birthday. She is like a sister to me and I wanted to invite her over for dinner. My sister and nephew were also coming over. I had planned on making my
Oven Roasted Chicken in Decadent Garlic Sauce but the day before, my sister, Kim was out shopping and she called me to tell me she saw some lamb at a good price and would I like her to get the lamb for us. We all love lamb but it is really expensive here so I don't cook it as often as I would like. Of course I said yes, and she brought it by to me on her way home. It was really delicious. I served it with
Vermicelli Rice, a green salad and
Carrots with Garlic Yogurt.
Oven Roasted Boneless Lamb Shoulder
Ingredients
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5 Pounds
Boneless Lamb Shoulder
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Generous Drizzle
Olive Oil
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2 Heads
Garlic, cut in half horizontally
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3 1/2 Tablespoons
April's Spice Mix
Cooking Directions
- Put garlic in half horizontally and place in the bottom of a roasting pan but preferably a clay roaster.
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Rinse your Lamb and pat dry.
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Take the spice mix and sprinkle on the meat. Press into the meat well.
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Lay the lamb on top of the garlic with the fat side on top. You want the fat on top so the meat will be more tender.
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Drizzle with olive oil.
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You can then cover with a lid or aluminum foil and refrigerate until ready to cook for a couple of hours or you can cook immediately.
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Place into an oven preheated to 350 degrees. Cook for 30 minutes and then lower the heat to 300 and cook for 2 1/2 hours more.
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Remove from oven and let meat rest about 10 - 15 minutes before serving. Serve with rice and a salad.
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| Oven Roasted Boneless Lamb Shoulder - Step 1 |
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| Oven Roasted Boneless Lamb Shoulder - Step 2 |
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| Oven Roasted Boneless Lamb Shoulder - Step 3 |
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| Oven Roasted Boneless Lamb Shoulder - Step 8 Yummy! |
