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Lamb Recipe

A slow-cooked lamb shoulder infused with aromatic herbs like rosemary and thyme, resulting in tender, flavorful meat perfect for weeknight dinners or special gatherings.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds lamb shoulder bone-in or boneless
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons fresh thyme chopped
  • 4 cloves garlic minced
  • 1 cup beef or chicken broth
  • 1 tablespoon lemon juice
  • 1 onion quartered
  • 2 carrots chopped into large chunks

Equipment

  • Large Dutch oven or heavy pot
  • Wooden spoon
  • Meat thermometer
  • Chopping board
  • Knife
  • Serving platter

Method
 

  1. Pat the lamb shoulder dry with paper towels to ensure a good sear.
  2. Rub the lamb all over with salt, black pepper, fresh rosemary, and fresh thyme.
  3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
  4. Sear the lamb on all sides in the hot oil until browned, about 8 minutes total.
  5. Remove the lamb and set aside; add onion and carrots to the pot and sauté until slightly soft, about 5 minutes.
  6. Add minced garlic and cook, stirring, for 1 minute to release its aroma.
  7. Return the lamb to the pot, pour in beef or chicken broth and lemon juice.
  8. Cover and simmer on low heat for 2 hours until the lamb is fork-tender.
  9. Remove the pot from heat and let the lamb rest for 10 minutes before slicing.

Notes

Use a meat thermometer to ensure the lamb reaches 145°F for medium-rare doneness.