Lamb Shoulder Roast in the Oven

Author: Veena Azmanov

Prep Time: 10

Cook Time: 1 20

Total Time: 1 30

Coooking Temperature: 190°C/ 375°F Gas Mark 5

Calories: 14

Adjust Servings Here: 6 servings

Description

This lamb roast shoulder recipe is the juiciest and easiest lamb recipe you will ever make. It's seasoned with robust spices, rosemary, and thyme. This is my foolproof method to successfully making roast without any marinating time.

Ingredients

4 lbs (2 kg) boneless lamb shoulder
2 tbsp Olive oil
½ tsp Salt
½ tsp Pepper

Marinade

2 tbsp Sweet smoked paprika or 1 tbsp hot and 1 tbsp sweet
2 tbsp Coriander powder
1 tsp Cumin powder
2 tbsp Garlic grated
1 tbsp Ginger grated (optional)
2 tbsp Rosemary fresh chopped (or 1 tbsp dried)
1 tbsp Thyme leaves fresh chopped (or 1/2 tbsp dried)

Gravy

½ cup (120 ml) Water
½ cup (120 ml) Broth or wine
1 tbsp Flour
2 tbsp Butter (optional for a richer flavor)

Instructions

Lamb roast

Preheat the oven at 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, pepper, garlic, and ginger. Set aside.
2 tbsp Sweet smoked paprika, 2 tbsp Coriander powder, 1 tsp Cumin powder, 2 tbsp Garlic, 1 tbsp Ginger , 2 tbsp Rosemary , 1 tbsp Thyme leaves
Lamb - Trim excess fat off the lamb and pat dry on all sides. Generously rub the spice marinade all over the lamb, making sure to rub the sides as well. Place the lamb in a roasting pan on the roasting rack. Generously brush with the olive oil. Add one cup of water to the roasting pan to prevent the fat drippings from the lamb from smoking in the oven.
4 lbs boneless lamb shoulder, 2 tbsp Olive oil, ½ tsp Salt, ½ tsp Pepper, ½ cup Water
Roast for about 70 to 80 minutes or until the desired doneness. Mine took about 70 minutes.
- Medium rare - between 130 F to 135 F, approximately 20 minutes per pound
- Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound
- Medium well - between 145 F to 150 F, approximately 25 minutes per pound.
- Well Done is between 155 to 165 F, or approximately 30 minutes per pound.
Rest: When the lamb reaches the desired doneness, remove it from the oven. Move the lamb to a serving platter and cover it with aluminum foil. Let it rest for at least 20 minutes to help the juices settle.

Gravy

Place the roasting rack on medium-low heat with 1/2 cup water. Add the broth and use a flat spatula to deglaze the pan, scraping as much as possible but avoiding the burnt parts.
½ cup Broth
Then, add the flour and stir well, bringing the mixture to a boil on medium-high heat. Continue to cook until it thickens. If necessary, add a few tablespoons of water or broth.
1 tbsp Flour, 2 tbsp Butter
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.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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