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
- Preheat oven to 425°.
- 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.
- In a large cast-iron pan, spread onion in a single layer. Place lamb on top of onion.
- 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.
- Let lamb stand for at least 30 minutes before serving. Cut or pull chunks of lamb, and serve with onions and sea salt.