No ads, no BS, just killer recipes. Don't let us starve - buy us coffee!
Slow-Roasted Lamb Shoulder with Spring Vegetables
Tender lamb shoulder slow-roasted to perfection, served with vibrant spring vegetables for a delightful and fresh meal experience.
Ingredients:
– 3 lbs lamb shoulder
– 1 lb baby potatoes, halved
– 1 bunch of asparagus
– 1 cup cherry tomatoes
– 1 lemon, sliced
– 4 cloves garlic, minced
– 2 tbsp olive oil
– 1 tbsp fresh rosemary, chopped
– Salt and pepper to taste
Directions:
1. Preheat the oven to 300°F (150°C).
2. Rub the lamb shoulder with minced garlic, olive oil, chopped rosemary, salt, and pepper.
3. Place the lamb in a roasting pan and add the baby potatoes, asparagus, cherry tomatoes, lemon slices around it.
4. Cover the pan with foil and roast for 3 hours, then uncover and roast for an additional 30 minutes for a golden crust.
5. Remove from the oven and let it rest for 15 minutes before slicing.
6. Serve the lamb with roasted vegetables and drizzle with any pan juices.
Prep Time: 15 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 3 hours 45 minutes | Calories: ~450 per serving | Servings: 6 | Storage Tips: Refrigerate lamb and vegetables separately for up to 3 days. Reheat in the oven to maintain crispiness.
#SpringRecipe #LambShoulder #RoastedVeggies 🌿🍖🍅