If you’re looking to impress your family and friends with a show-stopping dish, look no further than this Roast Shoulder of Lamb with Rosemary, Garlic, Harissa, and Lemon! This Middle Eastern-inspired recipe is not only a feast for the eyes but also a symphony of flavors that will transport your taste buds to far-off lands. With tender, succulent meat infused with aromatic herbs and a zesty kick from the harissa and lemon, this dish is perfect for special occasions or a cozy Sunday dinner. Get ready to elevate your culinary game and create a memorable meal that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 45 mins
Cuisine: Middle Eastern
Serves: 6 servings
Ingredients
- 1 shoulder of lamb (about 4-5 lbs)
- 4 cloves garlic, minced
- 2 tablespoons harissa paste
- 2 tablespoons fresh rosemary, chopped
- 1 lemon, zested and juiced
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Remove the lamb shoulder from the refrigerator 1 hour before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 325°F (165°C). Pat the lamb shoulder dry with paper towels to ensure a crisp exterior.
- In a small bowl, combine minced garlic, harissa paste, chopped rosemary, lemon zest, lemon juice, salt, and pepper to create a fragrant marinade.
- Using a sharp knife, make several deep incisions across the surface of the lamb shoulder to help the marinade penetrate the meat.
- Rub the prepared marinade thoroughly into the lamb, ensuring it gets into the incisions and covers the entire surface of the meat.
- Place the lamb in a large roasting pan, fat side up. Drizzle additional olive oil over the top of the meat.
- Cover the roasting pan tightly with aluminum foil to help retain moisture during the initial cooking process.
- Roast in the preheated oven for approximately 2 hours and 15 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
- Remove the foil during the last 30 minutes of cooking to allow the exterior to brown and become crispy.
- Once cooked, remove the lamb from the oven and let it rest for 20-25 minutes. This allows the juices to redistribute throughout the meat.
- Carve the lamb against the grain into thick slices and serve hot, optionally garnishing with fresh rosemary sprigs and lemon wedges.
Tips
- Room Temperature is Key: Allow the lamb shoulder to sit out for about an hour before cooking. This helps it cook more evenly and results in a juicier roast.
- Marinate for Maximum Flavor: For an even more flavorful dish, consider marinating the lamb shoulder overnight in the refrigerator. This will allow the spices and herbs to penetrate deeply into the meat.
- Use a Meat Thermometer: To achieve the perfect doneness, use a meat thermometer to check the internal temperature. Aim for 145°F (63°C) for medium-rare, adjusting cooking time as needed for your preferred doneness.
- Don’t Skip the Resting Time: After roasting, let the lamb rest for 20-25 minutes before carving. This step is crucial as it allows the juices to redistribute, ensuring each slice is tender and juicy.
- Serve with Accompaniments: Pair your roast lamb with sides like roasted vegetables, couscous, or a fresh salad to complement the rich flavors of the meat.
Nutrition Facts
Calories: 303kcal
Carbohydrates: 6g
Protein: g
Fat: 23g
Saturated Fat: g
Cholesterol: 90mg
