Slow Roasted Lamb Shoulder with Mint Goddess Sauce
This super easy recipe will make you do the Happy Lamb Dance once you taste the deep slow roasted flavors. The pan sauces pack a punch of flavor and a necessary addition to the shredded meat. The Goddess Sauce adds brightness with basil, mint, and lemon juice with just a hint of heat from the jalapeno. Use the leftovers to make tacos, in an egg scramble the next morning, or atop a bed of sautéed greens and brown rice!
- 1 4 lbs Lamb Shoulder Roast
- 2 tbsp Olive Oil
- 2 Medium Sweet Onion, peeled and sliced in half
- 2 Heads Garlic, about 20 whole cloves peeled
- 4 Sprigs fresh Rosemary
- 1 tbsp Granulated Garlic
- 1 tbsp Granulated Onion
- 1 tbsp Kosher Salt
- 2 tbsp Black Pepper, freshly ground
- Fresh Dill or Parsley for garnish
- 1 tbsp Fresh Mint, chopped
- 1 cups Plain Greek Yogurt
- ½ cups Fresh Basil or Parsley, chopped
- 1 Lemon Juice
- 1 Jalapeno, halved and seeded
- 1 tsp Cumin powder
- Pinch Kosher Salt
- 1
Preheat oven to 425°F (use convection roast or bake if your oven is equipped). Prepare the Lamb Shoulder by making 1-inch deep incisions into the meat in random places, then stuff one clove of Garlic and a few Rosemary leaves in each cut. Do this all over both sides of the roast. Coat the roast on all sides with the Granulated Garlic and Onion, Salt, and Pepper. Peel and slice Onions in half and place in the bottom of the roasting pan with the remaining whole Garlic cloves and Rosemary. Place the roast directly on top of the onions, garlic, and rosemary. Add 1 Cup of water to the pan and cover tightly with Foil. Place the pan into the oven and reduce the temperature to 325°F. Roast for about 3 hours, or until the meat falls apart.
- 2
Once the lamb is roasted, shred the meat removing all of the bones and place on a serving platter or individual plates. Pour the pan drippings into a Fat/Gravy Separator to allow the fat to rise to the top leaving the rich jus at the bottom. Pour the jus over the shredded lamb, dollop some Goddess Sauce on the meat and garnish with fresh Dill or Parsley.
Sauce- 3
To prepare the sauce, finely dice the seeded Jalapeno and place it in a small bowl. Add the remainder of the ingredients to the bowl and stir to combine. Garnish the Lamb Shoulder with some of the sauce and serve the rest in a bowl on the side. You can make this sauce in advance by keeping in the refrigerator up to three days.
- 2