Lamb Shoulder Roast Boneless

This boneless lamb shoulder roast is juicy, flavorful, and surprisingly easy to make in the oven. Seasoned with robust spices, rosemary, and thyme, it develops a delicious crust without searing or overnight marinating. A meat thermometer helps you cook it to your preferred doneness.

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Experimenting with boneless lamb shoulder was a culinary journey that required patience and precision. With each experiment, I honed my skills and refined my palate, learning what worked and what didn’t. I adjusted cooking times and temperatures, experimented with different cooking methods, and even tried marinating the lamb overnight to infuse it with maximum flavor.

Finally, after much trial and error, I found the perfect combination of spices and seasonings that transformed the boneless lamb shoulder into a masterpiece of flavor and tenderness. Despite numerous attempts, achieving the perfect doneness remained elusive until I introduced a game-changing tool: the meat thermometer.

Why make this lamb shoulder?

• The recipe is very simple and easy. In fact, if you are a novice at cooking a roast, then this is the perfect roast recipe for you. No tying and no searing the meat before roasting, and yet you get the most tender meat ever!
• Usually, I am a big advocate of marinating meat for as long as you can. But, in this one, the spices used are so robust that, while you can, it is not necessary to marinate.
• Most of the ingredients are easy to find or pantry staples.
• The lamb is tender and juicy, perfect with or without any gravy.

Ingredients and substitutes

• Lamb – I’m using a boneless lamb shoulder for this recipe. Ask your butcher for a well-trimmed piece suitable for roasting and slicing, preferably from the upper part of the shoulder. You can also use a deboned shoulder tied with kitchen twine. Keep in mind that shoulder contains connective tissue, so different cuts can vary in tenderness and may be better suited to slow cooking.
• Spices – Today, I am using coriander, cumin, and paprika because these are robust flavors that let me skip the extra marinating time.
• Ginger garlic – Ginger pairs well with lamb and beef, but it’s often underused. You can omit the ginger. But, if possible, I highly recommend it.
• Fresh herbs – Of course, lamb is always great with fresh rosemary and thyme. Having said that, if you don’t have fresh herbs, use one tablespoon of dry ones in your marinade.
• Optional ingredients – You can add one teaspoon of onion powder to the marinade along with fresh garlic cloves, lemon juice, and lemon zest.

Step-by-step: How to make a lamb shoulder roast

Prep

• Preheat the oven to 190°C / 375°F Gas Mark 5 for at least 20 minutes.
• Marinade – In a bowl, combine the spices (paprika, cumin, and coriander) along with salt, black pepper, garlic, and ginger. And set aside.
  Pro tip – The spice rub is not wet but almost dry, and that is what we want. This way, it will stick to the lamb throughout the cooking time.

• Lamb – Trim excess fat off the lamb and pat dry on all sides.
  Pro tip – If the lamb is wet, the marinade will slide off the meat as soon as it starts cooking. So, if the meat is frozen, ensure that it is thawed at least an hour before marinating.
• Generously rub the spice marinade all over the lamb, making sure to rub the sides as well.
  Pro tip – You can leave this lamb to marinate in the fridge for up to 12 hours or on the counter for an hour. But it is not necessary.
• Place the lamb in a roasting pan on the roasting rack. Generously brush with olive oil.
  Pro tip – If using a thermometer like me, add it in the center of the thickest part of the meat.
• Add 1 cup of water to the roasting pan to prevent the lamb fat drippings from smoking in the oven.
  Pro tip – If you find the water has evaporated and the fat is smoking, feel free to add another cup of water during the roasting time.

Roast

• Roast uncovered at 190°C / 375°F until the lamb reaches your preferred internal temperature. My roast took about 70 minutes, but cooking time will vary depending on the thickness and shape of the meat.
  Start checking the temperature early rather than relying on time alone. Remove from the oven and rest loosely covered with foil for at least 20 minutes before slicing.
  • Medium rare – between 130°F and 135°F, approximately 20 minutes per pound
  • Medium – between 135°F and 140°F, approximately 22 to 23 minutes per pound–
  • and Medium well – between 145°F to 150°F, approximately 25 minutes per pound.
  • Well Done is between 155 and 165°F, or approximately 30 minutes per pound.
• When it reaches the desired doneness, remove it from the oven. Move the lamb to a serving platter and cover with aluminum foil. Let it rest for at least 20 minutes to help the juices settle.

Gravy

• Place the roasting pan on medium-low heat with 1/2 cup of water. Add the broth and use a flat spatula to deglaze the pan, scraping as much as possible but avoiding the burnt parts.
• Then, add the flour and stir well, bringing it to a boil on medium-high heat. Continue to cook until it thickens. If necessary, add a few tablespoons of water or broth.
• Strain the gravy through a sieve or mesh to remove any lumps.
• Then, pour into a sauceboat to serve with the lamb over mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, potato wedges, and side salad like avocado, tomato, or beet.

What side dish goes with roast lamb?

Almost any vegetable works well with cooked lamb.
Try quick garlic sesame asparagus or garlic Parmesan asparagus, Swiss chard patties, sesame green beans, oven-baked butternut squash, oven-baked carrot sticks.