Ingredients:
4 lb lamb shoulder
2 tablespoons olive oil
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 tablespoon garlic powder
8 garlic cloves, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme leaves
1 tablespoon fresh oregano, chopped
1 large onion, sliced
2 cups beef or chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon honey
1 lemon, sliced
2 tablespoons unsalted butter
Fresh parsley, chopped for garnish
Directions:
Preheat oven to 300°F (150°C).
Pat the lamb shoulder dry and rub with olive oil, sea salt, black pepper, smoked paprika, and garlic powder.
In a small bowl, mix minced garlic, rosemary, thyme, oregano, Dijon mustard, and honey into a paste.
Rub the herb mixture generously all over the lamb shoulder.
Place sliced onions and lemon slices into the bottom of a roasting pan and set the lamb shoulder on top.
Pour broth and Worcestershire sauce around the lamb, then dot with butter.
Cover tightly with foil or a lid and roast for 4½ to 5 hours until the meat becomes tender and easily pulls apart with a fork.
Remove foil during the final 30 minutes to caramelize the exterior for extra flavor and color.
Let the lamb rest for 15 minutes before shredding or slicing.
Spoon rich pan juices over the lamb and garnish with fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 5 hours | Total Time: 5 hours 20 minutes
Kcal: 510 kcal | Servings: 6 servings
