Rosemary and Thyme Braised Lamb Shoulder

Ingredients for Rosemary and Thyme Braised Lamb Shoulder

• 1 (6-pound) bone-in lamb shoulder roast, tied

• 1 large head garlic, separated into cloves (about 12), peeled

• 1 1/2 tablespoons kosher salt

• 1 tablespoon grated lemon zest

• Freshly ground black pepper

• 60ml extra-virgin olive oil

• 1 tablespoon minced fresh rosemary plus 1 sprig

• 1 tablespoon minced fresh thyme plus 5 sprigs

• 475ml dry white wine

• 475ml water

• 2 tablespoons plain flour

• 1/2 teaspoons minced fresh rosemary

• 1/2 teaspoons minced fresh thyme

• a heavy 6 1/2 - 6.6L nonreactive heavy pot with a tight fitting lid, or a heavy-duty nonreactive roasting pan with heavy-duty foil

How to make Rosemary and Thyme Braised Lamb Shoulder

Make slits in lamb shoulder all over at 2-inch intervals with a paring knife.

Pound garlic with kosher salt, zest, and 1/2 teaspoons black pepper to a coarse paste with mortar and pestle (or mince and mash with a large knife), then stir together with oil and 1 tablespoon each of rosemary and thyme. Rub paste all over lamb. Put in heavy pot or roasting pan, then chill, covered, 12 to 24 hours.

Bring roast to room temperature (about 1 hour).

Preheat oven to 177°C with rack in lower third.

Pour wine and water around lamb and add herb sprigs. Cover roast with a sheet of parchment. Cover pot with lid or cover roasting pan tightly with heavy-duty foil. Braise lamb in oven until tender but not falling off the bone, about 3 hours.

Increase oven to 232°C and remove parchment, then braise lamb, covered with lid (or foil), until very tender and top is browned, about 1 hour more. Carefully transfer lamb to a platter and loosely cover with foil. Let it stand 10 minutes.

Pour braising liquid through a fine-mesh sieve, then spoon off and discard fat remaining on liquid (you should have about 475ml liquid; reserve pot). Whisk together flour and 240ml liquid in a small bowl until smooth. Bring remaining liquid to a boil in uncleaned pot, then whisk in flour mixture and boil, whisking, until thickened, about 4 minutes. Stir in thyme and rosemary and season with salt and pepper.

Remove and discard strings. Meat is too tender to slice with a carving knife; use a meat fork to pull meat into serving pieces.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.