I made this for lunch today and it was pretty damn awesome so I thought I’d throw up the recipe. It was a set it and forget it, low and slow, kinda recipe — which I am a fan of (especially on days like today when my body is so sore I can hardly move).
Before going into the oven
- 3 pound boneless lamb shoulder
- 2 tbsp olive oil
- 4 cloves garlic
- 6 shallots sliced
- 2 cups water (chicken stock would be good too)
- 1 onion, chopped
- 2 large carrots, cut into large pieces
- 4 large stalks celery
- 1 tsp salt
- 1 tsp pepper
- 1 tsp thyme
- 2 tbsp rosemary
- 1 tsp oregano
Pre-heat the oven to 275 degrees. Heat a large dutch oven style pot on the oven to medium high. Cover the roast in half of the herbs and seasonings. Brown the roast on all sides, about a total of 8 minutes. Remove the roast and set aside on a plate. Add the olive oil and saute the onions, shallots, and garlic until softened and aeromatic. Add the water, carrots, celery and a pinch of salt. Place the roast on top of the veggies. Sprinkle with the remaining herbs and seasonings.
Put a lid on it. Remove from the stove and pop it in the oven.
I aimed for little under 1 hour per pound ( so about 3 hours for this roast) and the roast turned out perfect!
When the roast is finished it should be super soft, falling apart, and the fat should be pretty much melted. Remove the roast from the pot, put it on a plate and cut it up. Serve with the stewed veggies on the side. Pull the meat and veggies out for leftovers, there is a lot of fat in the broth, and lamb fat is kinda gross… so I wouldn’t try and save the liquid.