Slow-Roasted Lamb Shoulder and
Root Vegetables & Gremolata
Lamb shoulder is an affordable cut of a pricey meat. When slow-roasted—here with herbs, lemon and honey—it emerges from the oven deeply flavoured and incredibly succulent. Throw in a bed of carrots and potatoes plus a zesty gremolata finish, and you’ve got a comforting one-pan meal, perfect for a casual winter gathering. Serves 6
Ingredients:
Gremolta
1 cup (250 mL) packed flat-leaf parsley leaves
2 cloves garlic, grated on rasp
Finely grated zest of 1/2 lemon
1 tbsp (15 mL) fresh lemon juice, plus more as needed
1/2 cup (125 mL) extra virgin olive oil
Salt and freshly ground pepper to taste
Lamb
1 head garlic, broken into individual cloves, divided
10 sprigs fresh thyme
10 sprigs fresh oregano
5 tbsp (75 mL) olive oil, divided
2 medium-size shallots, finely diced
2 tbsp (30 mL) thyme leaves, finely chopped
1 tbsp (15 mL) dried oregano
1 tsp (5 mL) ground coriander
1/4 tsp (1 mL) dried chili flakes
Finely grated zest of 1 1/2 lemons, divided
4 tsp (20 mL) fine sea salt, plus more to taste
Freshly ground pepper to taste
6 lb (2.72 kg) boneless lamb shoulder
3/4 cup (175 mL) chicken broth
3 tbsp (45 mL) honey, divided
1 tbsp (15 mL) fresh lemon juice
1 lb (455 g) carrots, peeled and cut into 1-inch (2.5-cm) batons
2 lbs (905 g) Yukon Gold potatoes, cut into 1-inch (2.5-cm) chunks.
Directions
Gremolata, place parsley in a small food processor. Pulse until finely chopped. Add remaining ingredients and pulse a few more times until combined. Taste and adjust salt and lemon. Transfer to an
airtight container. Refrigerate up to 2 days—it improves in flavour as it mellows. Serve at room temperature.
Lamb
Preheat oven to 325°F (163°C).
Peel and mince 3 garlic cloves. Place in a ramekin. Put remaining unpeeled garlic cloves in centre of a roasting pan along with thyme and oregano sprigs. Set aside.
In a medium-size frying pan, heat 2 tbsp (30 mL) olive oil over medium heat. When it’s hot, add shallots and minced garlic. Cook, stirring regularly, until they start to soften, about 3 minutes.
Reduce heat if they start to brown. Remove from heat and stir in chopped thyme, dried oregano, coriander, chili flakes, zest of 1 lemon, 4 tsp (20 mL) salt and pepper. Stir to form a paste. Set aside.
Score fat on lamb, being careful not to cut into meat. Open up shoulder and trim and discard large pockets of fat. Spread half of shallot mixture over inside, using your fingers to push it into crevices. Roll shoulder back up and spread remaining shallot mixture over exterior. Using butcher’s twine, tie it into a tight roll and place it in roasting pan, fat side up, on top of herbs and garlic. Pour chicken
broth around lamb and cover with a double layer of foil. Transfer to oven. Cook for 2 hours.
While lamb is roasting, heat 2 tbsp (30 mL) honey, lemon juice, remaining zest and a small pinch of salt over low heat. Warm, stirring, until just combined. Set aside.
In a large mixing bowl, toss carrots with 1 tbsp (15 mL) olive oil and remaining 1 tbsp (15 mL) honey. Season with salt and pepper.
When roast is at the 2-hour mark, remove from oven and carefully remove foil. Baste lamb with pan juices. Spoon off excess liquid in pan, leaving about 1/8 inch (3 mm). Evenly distribute carrots around lamb.
Using carrot bowl, toss potatoes with remaining 2 tbsp (30 mL) oil, salt and pepper. Spread evenly around lamb. Brush honey-lemon glaze over lamb. Roast, uncovered, until vegetables are fork-tender, lamb is deeply browned, and meat easily pulls away with a fork—an instant-read thermometer inserted in centre should read at least 175°F (79°C). Transfer lamb to a cutting board to rest.
Return vegetables to oven and raise heat to 450°F (232°C). Once vegetables have been in oven for 15 more minutes, remove.
Remove and discard string from lamb. Slice or shred the lamb and serve with roasted veggies and gremolata. Serves 6
