Elevate everyday meals with this boneless lamb shoulder recipe. A three-ingredient marinade banishes any 'gaminess' and enhances the lamb's natural, juicy flavors. Each mini roast, slow-braised with aromatic herbs, potatoes and onions, turns out tender and flavorful, perfect for any meal.
Need
2 boneless mini lamb shoulders (~1.5 lbs), twine-wrapped
2 TBS Bay Leaf Preserved Meyer Lemon Paste
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.
