Slow Roasted Lamb Shoulder

Step 1

Take the lamb shoulder out of the fridge 1 hour before you are ready to work with it.

Step 2

Preheat the oven to 450˚F.

Step 3

In a food processor or blender, combine worcestershire sauce, apple cider vinegar, sugar, soy sauce, garlic, sun dried tomatoes, mint leaves, parsley, lemon juice, and hot water; pulse to make a chunky sauce. Set aside.

Step 4

Place the lamb shoulder, fatty-side up, on a working surface, like a large cutting board. Using a sharp knife, make several slashes across the top and rub it with the olive oil; season with salt and pepper.

Step 5

Coat the lamb with half of the prepared sauce. Keep the other half in the fridge until ready to serve the lamb.

Step 6

Arrange the onion rings and smashed garlic on the base of a roasting pan.

Step 7

Place the lamb shoulder over the top of the onions, fatty side up.

Step 8

Pour 1 cup of water into the roasting pan and cover it with aluminum foil.

Step 9

Put the pan in the oven and turn down the heat to 350˚F. Roast for 3 hours.

Step 10

Remove the foil and increase the heat to 425˚F. Check to see if there’s any liquid in the pan; if not, add a cup of water.

Step 11

Continue to roast for about 20 to 25 minutes or until browned on top, and the internal temperature of the lamb registers at 145˚F. Start checking internal temperature at around the 15-minute mark. When done, remove it from the oven.

Step 12

Transfer the lamb to a cutting board and loosely cover it with foil; let it rest for 20 minutes.

Step 13

Drizzle it with the reserved sauce and serve.