Ingredients
Scale
- 3–4 lb lamb shoulder, bone-in
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- Salt and black pepper, to taste
- 1 cup chicken broth
- Grapes for caramelizing (amount as desired)
Instructions
- Preheat the oven to 325°F (160°C).
- Pat the lamb shoulder dry and rub it generously with olive oil.
- In a bowl, mix minced garlic, chopped rosemary, thyme leaves, salt, and pepper; rub this mixture over the lamb.
- Place the seasoned lamb in a roasting pan and pour chicken broth around it.
- Cover tightly with aluminum foil and roast for 4-5 hours until tender.
- To caramelize grapes, heat olive oil in a skillet over medium heat; add grapes and cook until softened (about 5-7 minutes).
- Once cooked, let the lamb rest for about 20 minutes before slicing and serving with garlic cream and caramelized grapes.
- Prep Time: 20 minutes
- Cook Time: 4-5 hours
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice of lamb (approx. 6 oz)
- Calories: 380
- Sugar: 2g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: <1g
- Protein: 30g
- Cholesterol: 90mg