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 the lamb moist and warm and the roasted lemons add a bright note to the finished dish.
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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
Preheat the oven to 350°F. Grate 1 teaspoon lemon zest and set aside. Halve lemons, remove as many seeds as possible and toss with 1 tablespoon oil. Transfer to a parchment-paper-lined baking sheet and 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 until browned and juicy, about 1 hour.
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.
Per Serving:220 calories (100 from fat), 11g total fat, 3g saturated fat, 75mg cholesterol, 290mg sodium, 4g carbohydrates, (1 g dietary fiber, 2g sugar), 24g protein.
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