Tender Roasted Lamb Shoulder

Tender Roasted Lamb Shoulder


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A good shoulder of lamb is just what you need. This recipe combines the delicious flavors of rosemary and garlic to make a succulent, fall-off-the-bone lamb dish. On top of the broad beans, this is the perfect savory meal.

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Time needed

20 min preparation + 75 min cooking

Serving Size / Yield

4 servings


  • Lamb
  • 2 ½ lb. lamb shoulder
  • 1 yellow onion, quartered and peeled
  • 1 bulb of garlic, 3 cloves crushed, the remaining whole
  • 4 Tbs. butter, room temperature
  • 3 sprigs rosemary, chopped
  • 1 lemon, zested
  • Salt and pepper to taste (generous amount)
  • Beans
  • 4 C. broad beans
  • 3 shallots, minced
  • 6 Tbs. butter
  • 12 C. water
  • 1 lemon, juiced (can use the same lemon as the lamb)
  • Salt

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For the lamb: preheat the oven to 350 degrees. Combine the rosemary, lemon zest,crushed garlic, and butter. Rub the lamb all over with the rosemary butter. Place the whole garlic and onions in a dish and place the lamb on top. Bake the shoulder for 75 minutes. Let the lamb sit for 15 minutes before cutting into it.

For the beans: boil the water and pour salt into it. Add the beans and cook them for 10 minutes or until they’re just tender. Drain the beans. In a skillet, melt the butter and saute the shallots until they’re tender. Add this to the pot of beans and stir. Spritz some of the lemon juice on top. Serve the beans as a side to the lamb.

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