This lamb roast shoulder is the juiciest and easiest lamb recipe you will ever make. It's seasoned with robust spices, rosemary, and thyme. This is my fool-proof method to make roast successfully and without any marinating time.
4lbs(2kg)boneless lamb shoulder
2tablespoonSweet smoked paprikaor 1 tablespoon hot and 1 tablespoon sweet
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, coriander) along with salt, pepper, garlic, and ginger. 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 all through 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 was 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 the olive oil.Pro tip - If using a thermometer, like me, add it in the center in the thickest part of the meat.
Add one cup of water to the roasting pan to prevent the fat drippings from the lamb 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 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.
When it reaches 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.
Place the roasting rack on medium-low heat with ½ cup water. Add the broth and use a flat spatula to deglaze the pan scraping as much as you can, but avoid the burnt parts.
Then, add the flour and continue to cook until it thickens. Strain the gravy through a sieve or mesh to remove any lumps.
Both the shoulder and leg of lamb are very similar hard-working muscles and would need the same cooking method and temperature. So you can use a leg of lamb for this recipe too.
Lamb with veggies - you can add up to 4 cups of cubed veggies such as potatoes, carrots, parsnip, along with a few sprigs of rosemary and thyme in the bottom of the roasting rack. You can also see my recipe for lamb shoulder bone-in in red wine sauce.
Roasting the lamb- place the lamb on the roasting rack, fat side up uncovered. This will give a nice crusty brown color on the outside.
Temperature for cooking lamb - I like to cook the lamb at one temperature 190°C/ 375°F Gas Mark 5. But, you can also start at a higher temperature of 400F/200C/Gas Mark 6 for 20 minutes then reduce temperature to 350F/177C/ Gas Mark 4 for the remaining cooking time.
Internal temperature for lamb - I cook my lamb medium-rare to about 135 F using a meat thermometer. But, you can also do it without a thermometer and cook it to your desired doneness. Here's a guide you can use.
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.
and 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.
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