Whole roasted lamb shoulder: tender and fragrant, the perfect festive recipe
Ingredients · Servings 6
- 1.2 kg lamb shoulder
- 20 cl Vin blanc sec
- 2 cloves of garlic
- 2 cloves of rosemary
- 2 bay leaves
- 2 cloves of fresh thyme sprigs
- 40 g Butter
- 2 tablespoons olive oil
Method · 1 h 10 min
- Preheat the oven to 220°C (425°F) so it's nice and hot from the start. Then choose a large roasting pan, wide enough to hold the lamb shoulder without crowding it. This step helps to sear the meat nicely on the surface while ensuring even cooking. Take this opportunity to also take out the butter so it softens slightly and is easier to spread over the meat later.
- Peel the garlic and then cut the cloves in half crosswise so they release their aromas more effectively during cooking. Quickly rinse the rosemary, fresh thyme, and bay leaves, if necessary, then dry them thoroughly. Gather all the herbs within easy reach. This simple setup will allow you to work neatly and season the lamb shoulder evenly, without missing anything when plating it.
- Place the lamb shoulder in the roasting pan, then brush it all over with olive oil. Lightly massage the meat with your hands to distribute the oil evenly, which will help it brown during cooking. Add the rosemary, thyme, and bay leaf around and on top of the shoulder. Scatter the garlic around the pan as well so it flavors both the meat and the cooking juices.
- Pour the dry white wine into the bottom of the roasting pan, being careful not to pour it directly onto the meat, to preserve the flavor during roasting. Then, place the lamb shoulder in a preheated oven for 25 minutes. This initial cooking will brown the meat and begin to concentrate the juices. Simply ensure that the bottom of the pan doesn't dry out too much, so that the juices remain fragrant and flavorful.
- Remove the dish from the oven after the initial cooking time. Season the lamb shoulder evenly with salt and pepper. Then, dot the top of the meat with small pieces of butter so that it melts gradually and bastes the meat during the remaining cooking time. This second seasoning adds richness, promotes a beautiful color, and helps achieve a more tender texture.
- Return the dish to the oven for another 25 minutes. During this second cooking time, baste the shoulder occasionally with the juices that have accumulated in the bottom of the dish. This simple step prevents the meat from drying out and enhances its flavor. If you notice the herbs and spices are browning significantly, don't worry: they will continue to flavor the juices. At the end, the shoulder should be well-roasted, glossy, and very appetizing.
- Remove the lamb shoulder from the oven and cover the dish loosely with aluminum foil. Let the meat rest for 15 minutes before carving. This resting time is essential, as it allows the juices to redistribute throughout the meat, resulting in a more tender texture. Serve the shoulder piping hot, accompanied by the cooking juices and the softened garlic cloves.
6 pers.
546/pers.
Tender and flavorful lamb shoulder often graces the table for special occasions like Easter or Mother's Day. Enhanced with fresh seasonal herbs, dry white wine, and meltingly tender garlic, this recipe celebrates conviviality and the simple pleasures of sharing. It will delight gourmets of all ages, and it's surprisingly easy to prepare. Get ready to experience a blend of tradition, generosity, and deliciousness in this must-try dish.
