Boneless Mini Lamb Shoulder

A three-ingredient marinade does the work. Bay Leaf or Rosemary Preserved Meyer Lemon Paste cuts any gaminess and lets the lamb's natural flavor come through. Slow-braise with potatoes and onion — one pot, one meal.

Need

2 boneless mini lamb shoulders (~1.5 lbs), twine-wrapped

2 TBS Bay Leaf or Rosemary Preserved Meyer Lemon (Bay if prefer the added flavor of pickled garlic barrel aged in salt and citrus)

6 garlic cloves

1 sprig rosemary

Salt and fresh ground pepper

2-3 cups chicken broth

3-4 medium potatoes, quartered

1 yellow onion, quartered

Extra virgin olive oil

Marinate

Dry lamb, season with pepper

Blend lemon paste, garlic and rosemary; rub onto lamb. Marinate 2+ hours or overnight for stronger flavors.

Braise

Preheat oven to 325°F (165°C)

Toss potatoes and onion salt and pepper

Sear lamb in olive oil until golden; remove

Deglaze pan with broth. Add vegetables, nestle lamb in the middle, cover ¾ of lamb with broth.

Cover, bake 2-3 hours until tender, flipping halfway. Finish uncovered 10-15 mins for a bit of crispy, brown crust.

Serve

Let rest 10-15 mins. Serve lamb and vegetables hot, with a side of greens.

This one-pot meal simplifies cooking without sacrificing taste, offering tender, fall-off-the-fork lamb every time.