Steps:
- Roast lamb:
- Make slits in lamb shoulder all over at 2-inch intervals with a paring knife.
- Pound garlic with kosher salt, zest, and 1/2 teaspoon black pepper to a coarse paste with mortar and pestle (or mince and mash with a large knife), then stir together with oil and 1 tablespoon each of rosemary and thyme. Rub paste all over lamb. Put in heavy pot or roasting pan, then chill, covered, 12 to 24 hours.
- Bring roast to room temperature (about 1 hour).
- Preheat oven to 350°F with rack in lower third.
- Pour wine and water around lamb and add herb sprigs. Cover roast with a sheet of parchment. Cover pot with lid or cover roasting pan tightly with heavy-duty foil. Braise lamb in oven until tender but not falling off the bone, about 3 hours.
- Increase oven to 450°F and remove parchment, then braise lamb, covered with lid (or foil), until very tender and top is browned, about 1 hour more. Carefully transfer lamb to a platter and loosely cover with foil. Let it stand 10 minutes.
- Make sauce:
- Pour braising liquid through a fine-mesh sieve, then spoon off and discard fat remaining on liquid (you should have about 2 cups liquid; reserve pot). Whisk together flour and 1 cup liquid in a small bowl until smooth. Bring remaining liquid to a boil in uncleaned pot, then whisk in flour mixture and boil, whisking, until thickened, about 4 minutes. Stir in thyme and rosemary and season with salt and pepper.
- To serve:
- Remove and discard strings. Meat is too tender to slice with a carving knife; use a meat fork to pull meat into serving pieces.
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Veronica Ivanova
[email protected]I'm allergic to lamb. :(
Agie Lastborn
[email protected]This recipe seems like it would be a lot of work.
stephen mcelhone
[email protected]I'm not sure about this recipe. I've never cooked lamb before.
Allison Millicent
[email protected]I'm going to try this recipe next time I have lamb. It looks delicious!
Washington Runganga
[email protected]Braising is a great way to cook lamb. It keeps the meat moist and tender.
Irfan Tv lodhran
[email protected]I love the combination of rosemary and thyme with lamb. It's a classic flavor combination that always works.
Jayden Hurst
[email protected]Lamb is my favorite meat and this recipe did not disappoint. It was cooked to perfection.
SR GAMEING
[email protected]This recipe is a keeper! It's easy to follow and the results are amazing.
G.V GAMING TECHNIQUE
[email protected]I'm not a huge fan of lamb, but this dish changed my mind. It was so flavorful and juicy.
Emmanuel Yeboah
[email protected]I made this for a special occasion dinner and it was a huge success. Everyone loved it!
Eti Akter
[email protected]This dish was a hit! The lamb was fall-off-the-bone tender and the rosemary and thyme added a delicious flavor.