Beef / Pork

Roasted Lamb Shoulder is for Dinner.

Roasted Lamb Shoulder takes 25 minutes to prepare.

Roasted Lamb Shoulder takes 150 minutes to cook.

Roasted Lamb Shoulder makes 6 servings.

The ingredients for Roasted Lamb Shoulder are:

6 lb lamb shoulder, cut by butcher into 4 1 1/3 lb chops

2 celery ribs, cut in 1 in chunks, about 2 cups

2 med carrots, cut in 1 in chunks, about 2 cups

2 me onions, cut in large chunks, about 3 cups

3in piece cinnamon stick

6 garlic cloves, crushed and peeled

4 small branches fresh rosemary

8 fresh sage leaves

1/2 tsp coarse ground black pepper

1 tsp sea salt or kosher salt

2 cups dry white wine

1/3 cup red wine vinegar

1/2 cup extra virgin olive oil

3 cups light stock, chicken, turkey, or vegetable

Here is how you make Roasted Lamb Shoulder:

Trim most of the fat from the chops, leaving only a very thin layer on the outside surfaces. With your fingers, pull apart each chop, roughly in half, along the nautral break lines between the muscles.Put the meat in a large bowl with all the remaining ingredients except the stock. Toss well to distribute all the seasonings, and submerge the meat in the marinade. Seal the bowl with platic wrap, and refrigerate for 24 hours. Turn the meat occasionally.Heat the oven to 425 F. Arrange the meat chunks in the roasting pan, spread the marinade all around them and pour in the stock. Cover the pan with a tent of aluminum foil, press it firmly against the sides and pierce a few slits in the foil as steam vents.Roast for 2 to 2 1/2 hours, basting and turning the meat every 30 minutes or so. After the first hour, remove the foil and continue roasting uncovered. As pan liquid evaporates and the meat starts to caramelize, baste and turn more frequently. If the meat seems to be drying quickly, reduce the oven temperature. When the meat is very tender and nicely browned all over and the pan juices have reduced by half, remove the pan from the oven and transfer the meat chunks to a warm platter.To make the sauce, mash all the vegetable in teh roasting pan using a potato masher or a big spoon. Stir the pan jiuces around the sides an bottom of the pan to deglaze all the tasty caramelized bits. Pur everything into a sturdy wire-mesh sieve set over a bowl or large measuring cup. Press on the vegetables, releasing their juices, and force them through the sieve. Scrape the puree in to the bowl to thicken and flavor the sauce. Skim the fat from the surface and adjust the seasoning to taste.When you are ready to serve, pour about half the sauce into a large skillet, along with the lamb pieces and any meat juices in the platter. Heat slowly to a simmer, turning the meat over and over until it is heated through. Return the meat to the platter, and drizzle over the the thickened sauce from the skillet. Serve right away, passing the remaining sauce at the table.Number of Servings: 6Recipe submitted by SparkPeople user JENNIEHILL.

The nutritional information for Roasted Lamb Shoulder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 917.2

• Total Fat: 46.2 g
• Cholesterol: 284.8 mg
• Sodium: 790.2 mg
• Total Carbs: 14.3 g
• Dietary Fiber: 3.0 g
• Protein: 94.5 g