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Food 1 Min Read

Slow-roasted Lamb Shoulder with Grilled Vegetables

By Lauren Medeiros On

“I would take a slow-cooked, then barbecued lamb shoulder any day over a lamb chop. The lesser cuts of meat are a bit more work, but the reward is so worth it.” — David Schwartz

Ingredients


Serves 6

Lamb

  • 1 lamb shoulder (3 lbs./1.36 kg)
  • Kosher salt, as needed
  • 10 cloves garlic, crushed, divided
  • 4 cups (1 L) water
  • 1 white onion, cut into 6 wedges
  • 1 tbsp cumin
  • Neutral oil, as needed

Grilled Vegetables

  • 1 white onion, cut into wedges
  • 2–4 shallots
  • 6–8 baby peppers
  • 4–6 scallions

For Serving

  • Green Herb Sauce
  • Hot sauce

Directions

Season Lamb

  1. The night before, season lamb generously with salt and rub it with 2 crushed garlic cloves. Place it uncovered in fridge overnight so seasoning penetrates and surface dries slightly.

Prepare and Slow-roast Lamb

  1. Preheat oven to 350°F. Line baking tray or roasting pan with parchment paper and set rack on top. Place lamb on rack.
  2. Pour water into tray, then add onion and remaining 8 crushed garlic cloves to liquid underneath. Sprinkle cumin evenly over lamb. Cover first with parchment paper, then tightly with foil so the foil doesn’t stick to meat. Roast for about 2½ hours, or until lamb is fork-tender.
  3. Let lamb rest for 60 minutes. You can also cool and refrigerate it overnight.

Grill Lamb

  1. Prepare charcoal grill for indirect heat. Lightly brush lamb with neutral oil, then finish over grill until heated through, lightly caramelized, and smoky around edges. At same time, grill vegetables until tender and lightly charred.
  2. Transfer lamb to platter and arrange grilled vegetables around it. Serve with Green Herb Sauce and your favourite hot sauce on the side.

  • Photographer Stacey Brandford

Written By

Lauren Medeiros

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