Roast Shoulder of Lamb with Rosemary

Studded with rosemary and garlic, this beautiful lamb shoulder is an excellent centerpiece to an Easter meal.

Roast Shoulder of Lamb with Rosemary
Makes 10 to 12 Servings
  • 1 (7-to 9-pound) bone-in lamb shoulder
  • 5 cloves garlic, sliced
  • 3 sprigs fresh rosemary
  • 3 tablespoons kosher salt
  • 1 tablespoon ground black pepper
  • 3 large onions, cut into large chunks
  • 1 (750-ml) bottle white wine, divided
  • Sea salt, to serve
  1. Preheat oven to 425°.
  2. Using the tip of a sharp knife, make ½-inch-deep cuts in lamb shoulder. Place 2 slices garlic and 4 rosemary needles in each cut. Rub lamb with kosher salt and pepper.
  3. In a large cast-iron pan, spread onion in a single layer. Place lamb on top of onion.
  4. Bake for 15 minutes. Reduce oven temperature to 325°, and pour half of wine over lamb. Bake for 30 minutes more; pour remaining wine over lamb, and bake until joints between bones have loosened a bit and move easily, about 2½ hours more. (Alternatively, the lamb can be tested by inserting a skewer into thickest portion. If skewer is met with little resistance, lamb is ready.) Add a little water or broth to onion as needed to prevent it from burning.
  5. Let lamb stand for at least 30 minutes before serving. Cut or pull chunks of lamb, and serve with onions and sea salt.