Slow-Cooked Lamb Shoulder with Roasted Lemons

Slow-Cooked Lamb Shoulder with Roasted Lemons

Serves 8

Lamb shoulder braised in a simple mixture of chicken broth, lemon zest and juniper berries transforms into a fork-tender roast. The reduced cooking liquid provides a concentrated jus to keep lamb moist and warm and the roasted lemons add a bright note to the finished dish.

Ingredients: 
  • 4 lemons
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 (2- to 2 1/2-pound) boneless lamb shoulder, tied
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 4 cups low-sodium chicken broth
  • 1 tablespoon juniper berries
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Method: 

Preheat the oven to 350°F. Grate 1 teaspoon lemon zest and set aside. Halve lemons, toss with 1 tablespoon oil and place on a parchment-paper-lined baking sheet. Set aside.

Season lamb with salt and pepper. In a large Dutch oven, heat remaining 2 tablespoons oil over medium-high heat until hot. Add lamb and brown on all sides, about 10 minutes. Add broth, juniper berries and lemon zest, and bring to a boil. Cover and roast in the oven about 2 hours or until lamb is tender, turning meat several times. 

With 1 hour roasting time remaining, place the pan of lemon halves onto the bottom rack of the oven and roast about 1 hour or until browned and juicy.

Transfer roast to a platter. Strain braising liquid through a fine-mesh sieve into a medium bowl. Discard juniper berries. Return liquid to the Dutch oven and bring to a boil. Cook until reduced to about 2 cups.

Serve lamb with reduced cooking liquid and roasted lemons.

Nutritional Info: 
Per Serving:220 calories (100 from fat), 11g total fat, 3g saturated fat, 75mg cholesterol, 290mg sodium, 4g carbohydrate (1g dietary fiber, 2g sugar), 24g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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