Why, hello there fellow food fanatics! If you’ve just stumbled upon this post, I’d wager a wager that you’re yearning for a dish that’ll transport your taste buds to Herbes de Provence territory. Well friends, you’re in luck! Today’s delicacy du jour is the unforgettable Roasted Lamb Shoulder with Rosemary. Now before you start licking your lips too fiercely, let me assure you, preparing this delightful dish at home is a doddle. We’ll break it down step by step, like a dance choreography for flavor. Let’s dance!
Ingredients List
- One succulent lamb shoulder (around 2-3 kg)
- A handful of fresh rosemary sprigs (or dried rosemary if you’re in a pickle)
- Four cloves of garlic, finely chopped
- Zest and juice of one aromatic lemon
- Sea salt and freshly ground black pepper to taste
- A glug of high-quality olive oil
Instructions
- Welcome the lamb shoulder to the party by rubbing it down generously with the chopped garlic, lemon zest, and rosemary.
- Sprinkle this fragrant feast with sea salt, dress it up in the crispiest of black pepper outfits, and let it marinate in the fridge like a star.
- Preheat your oven to 180°C/350°F and take a moment to let that delicious anticipation build.
- Once the oven is hot and ready, pop the lamb in for a good hour. Then turn the heat down to 160°C/320°F and let it roost for another hour or so.
- Once the time’s up, let the lamb rest for about 15 minutes. Trust me, it’s worth the wait!
Cooking Time & Servings
You’ll need to set aside about two-and-a-half hours from start to finish for this gastronomic escapade. This lip-smacking creation can serve four ravenous gourmands or six more moderate munchers.
Nutritional Information
Your Roasted Lamb Shoulder with Rosemary doesn’t just pack a flavor punch. It also dishes out an array of soul-satisfying nutrients. This gregarious meal offers protein aplenty, essential fats, and the kind of heart-friendly helper that makes you smile inside – CoQ10. Here’s a sneak peek at what each serving has in store:
- Calories: 250
- Fat: 30g
- Carbohydrates: Less Than 1g
- Protein: 20g
- CoQ10: 2mg
Tips and Tricks
Like all good stories, even our Roasted Lamb Shoulder with Rosemary recipe has its share of twists and turns. For the vegetarians intending to join our little culinary soiree, a hearty butternut squash roasted with rosemary and garlic makes for a fantastic substitute.
As we bring this culinary journey to a close, remember that…
The magic of this humble dish lies in its simplicity. Embrace the dance, savour the symphony of flavors and remember to share your rendition of Roasted Lamb Shoulder with Rosemary. We’re all ears…and stomachs!
Frequently Asked Questions
Can I substitute the lamb with another meat?
Yes, definitely! Try it with beef or pork for a tantalizing twist.Is it necessary to marinate the lamb?
Marination infuses the meat with flavors. Although not mandatory, it is highly recommended for best results.I don’t have fresh rosemary. Can I use dried?
Certainly! Just remember, dried rosemary has a stronger flavor, so use sparingly.Is there a vegetarian version for this recipe?
Yes, substitute the lamb with a hefty butternut squash or a plump portobello mushroom.Can I cook the lamb at a lower temperature for a longer time?
Yes, you can slow roast the lamb at a lower temperature for a longer time for more tender and flavorful meat.
Bursting with piquant flavors and healthful nutrients, our Roasted Lamb Shoulder with Rosemary is a gastronomical garden of delights. Cook it, savor it and don’t forget to share your culinary adventures with us! Bon appétit!
