\nElevate your lamb dishes with this tender and flavorful slow-roasted garlic and herb shoulder recipe, perfect for special occasions or everyday meals.<\/p>\n
When it comes to special occasions, there’s nothing quite like a tender and flavorful lamb shoulder dish to impress your guests. Whether you’re hosting a dinner party or looking for a show-stopping centerpiece for your holiday table, lamb shoulder is a versatile ingredient that can be prepared in a multitude of ways.<\/p>\n
From classic roasts and braises to international-inspired dishes with exotic spices and flavors, there’s something for everyone on this list of 18 succulent lamb shoulder recipes. Whether you’re a seasoned cook or just starting out, these mouthwatering recipes are sure to inspire your next culinary adventure. In the following pages, we’ll take you on a culinary journey around the world, exploring the rich and tender flavors that only a slow-cooked lamb shoulder can provide.<\/p>\n
\nElevate your lamb dishes with this tender and flavorful slow-roasted garlic and herb shoulder recipe, perfect for special occasions or everyday meals.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1.5 kg lamb shoulder, bone-in Instructions:<\/strong><\/p>\n 1. Preheat your oven to 160\u00b0C (325\u00b0F). Cooking Time:<\/strong> 2 hours and 30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 (2-3 pound) lamb shoulder Instructions:<\/strong><\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> 2-3 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lamb shoulder (2-3 pounds) Instructions:<\/strong><\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> Approximately 3 hours (including prep time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lamb shoulder, bone-in (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> About 2 hours for a 2-pound lamb shoulder.<\/p>\n Ingredients:<\/strong><\/p>\n – 2 lbs lamb shoulder, bone-in Instructions:<\/strong><\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> Approximately 3 hours total (2 hours roasting + 1 hour glazing)<\/p>\n Ingredients:<\/strong><\/p>\n – 2 lbs lamb shoulder Instructions:<\/strong><\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> 2-3 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 1 boneless lamb shoulder (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat your smoker to 225\u00b0F. Cooking Time:<\/strong> 8 hours and 30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lamb shoulder (about 2 lbs), bone-in Instructions:<\/strong><\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> 2-3 hours<\/p>\n Ingredients:<\/strong><\/p>\n For the lamb shoulder:<\/p>\n – 1 (1.5-2 pound) lamb shoulder, bone-in For the mint chimichurri:<\/p>\n – 1 cup fresh mint leaves Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 2-3 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lamb shoulder, bone-in Instructions:<\/strong><\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> 2-3 hours<\/p>\n Serve: Garnish with chopped fresh parsley, if desired. Serve hot with crusty bread or over mashed potatoes.<\/p>\n Ingredients:<\/strong><\/p>\n – 2 lbs lamb shoulder Instructions:<\/strong><\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> 6-8 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb lamb shoulder, cut into 2-inch pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a large Dutch oven over medium-high heat. Add lamb and cook until browned, about 5 minutes. Cooking Time:<\/strong> 2-1\/2 hours<\/p>\n Experience the rich flavors of Persian cuisine with this tender lamb shoulder dish, served alongside aromatic saffron-infused rice.<\/p>\n Ingredients:<\/p>\n For the lamb: For the saffron rice: Instructions:<\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> 3-1\/2 hours (includes marinating time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1.5 kg lamb shoulder, bone-in Instructions:<\/strong><\/p>\n 1. Preheat oven to 160\u00b0C (325\u00b0F). Cooking Time:<\/strong> Approximately 2-3 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound lamb shoulder, cut into 1-inch cubes Instructions:<\/strong><\/p>\n 1. In a large bowl, whisk together yogurt, lemon juice, garlic, cumin, and red pepper flakes (if using). Cooking Time:<\/strong> 16-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lamb shoulder, boneless and cubed Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes. Cooking Time:<\/strong> 2 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb lamb shoulder, boneless and cut into small pieces Instructions:<\/strong><\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Pickled Onions:<\/strong><\/p>\n – 1 large onion, thinly sliced Combine all ingredients in a bowl. Let it sit at room temperature for at least 30 minutes before serving.<\/p>\n Ingredients:<\/p>\n – 1 lb lamb shoulder, bone-in Instructions:<\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 2 hours<\/p>\n Get ready to impress your guests with these succulent lamb shoulder recipes perfect for special occasions. From classic slow-roasted garlic and herb to Moroccan-spiced braised, Greek-style lemon and oregano, Middle Eastern pomegranate glaze, and Indian butter with creamy sauce, there’s a flavor combination to suit every taste. These mouthwatering dishes include Smoked lamb shoulder with honey mustard glaze, Lamb shoulder tagine with apricots and almonds, and many more. Whether you’re hosting a dinner party or a casual gathering, these lamb shoulder recipes are sure to delight.<\/p>\n","protected":false},"excerpt":{"rendered":" When it comes to special occasions, there’s nothing quite like a tender and flavorful lamb shoulder dish to impress your guests. Whether you’re hosting a dinner party or looking for a show-stopping centerpiece for your holiday table, lamb shoulder is a versatile ingredient that can be prepared in a multitude of ways. From classic roasts … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":28291,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-28820","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/28820","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=28820"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/28820\/revisions"}],"predecessor-version":[{"id":28821,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/28820\/revisions\/28821"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/28291"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=28820"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=28820"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=28820"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 4-6 cloves of garlic, peeled and sliced
\n– 2 tbsp olive oil
\n– 2 tbsp chopped fresh rosemary leaves
\n– 2 tbsp chopped fresh thyme leaves
\n– 1 tsp salt
\n– 1\/2 tsp black pepper<\/p>\n
\n2. In a large bowl, combine the sliced garlic, olive oil, rosemary, thyme, salt, and pepper.
\n3. Add the lamb shoulder to the bowl and rub the garlic-herb mixture all over it, making sure to coat it evenly.
\n4. Place the lamb shoulder in a roasting pan, fat side up.
\n5. Roast the lamb for 2 hours and 30 minutes, or until it reaches your desired level of doneness.
\n6. Let the lamb rest for 15-20 minutes before slicing and serving.<\/p>\nMoroccan-Spiced Braised Lamb Shoulder<\/h2>\n
\nThis slow-cooked lamb shoulder dish is infused with the warm, aromatic flavors of Morocco, perfect for a cozy dinner or special occasion. The tender meat falls apart easily, coated in a rich and spicy sauce that’s sure to delight.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1 teaspoon smoked paprika
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground cayenne pepper
\n– 1 can (14.5 oz) diced tomatoes
\n– 1 cup lamb broth or beef broth
\n– Salt and black pepper, to taste<\/p>\n
\n2. Season the lamb shoulder with salt and black pepper.
\n3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb shoulder until browned on all sides, about 5 minutes per side. Remove from pot and set aside.
\n4. Add chopped onion to the pot and cook until softened, about 5 minutes. Add garlic, cumin, smoked paprika, cinnamon, and cayenne pepper. Cook for 1 minute, stirring constantly.
\n5. Add diced tomatoes, lamb broth, and browned lamb shoulder to the pot. Cover and transfer to preheated oven.
\n6. Braise for 2-3 hours or until the meat is tender and falls apart easily.<\/p>\nRosemary and Red Wine Braised Lamb Shoulder<\/h2>\n
\nElevate your dinner table with this hearty and aromatic lamb shoulder recipe, infused with the bold flavors of rosemary and red wine. Perfect for a special occasion or a cozy weekend meal.<\/p>\n
\n– 2 tablespoons olive oil
\n– 4 sprigs fresh rosemary, chopped
\n– 1 onion, sliced
\n– 2 cloves garlic, minced
\n– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
\n– 1 cup beef broth
\n– 1 teaspoon dried thyme
\n– Salt and pepper, to taste<\/p>\n
\n2. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the lamb shoulder until browned on all sides, about 5 minutes per side.
\n3. Add the chopped rosemary, sliced onion, and minced garlic to the pot. Cook for an additional 2-3 minutes, stirring occasionally.
\n4. Add the red wine, beef broth, thyme, salt, and pepper to the pot. Bring to a simmer.
\n5. Cover the pot with a lid and transfer it to the preheated oven. Braise the lamb shoulder for 2-1\/2 hours or until tender.<\/p>\nGreek-Style Lemon and Oregano Lamb Shoulder<\/h2>\n
\nA classic Greek-inspired dish that combines the bold flavors of lemon, oregano, and lamb for a truly satisfying meal.<\/p>\n
\n– 2 lemons, juiced
\n– 4 tbsp olive oil
\n– 4 sprigs fresh oregano, chopped
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, whisk together lemon juice, olive oil, oregano, garlic, salt, and pepper.
\n3. Place the lamb shoulder in a large roasting pan and brush the lemon-herb mixture all over it.
\n4. Roast the lamb for about 20 minutes per pound, or until it reaches your desired level of doneness.
\n5. Let the lamb rest for 10-15 minutes before slicing and serving.<\/p>\nMiddle Eastern Lamb Shoulder with Pomegranate Glaze<\/h2>\n
\nSavor the bold flavors of the Middle East with this tender lamb shoulder glazed to perfection with a sweet and tangy pomegranate sauce. This hearty dish is perfect for special occasions or a cozy night in.<\/p>\n
\n– 1\/4 cup olive oil
\n– 2 tbsp ground cumin
\n– 1 tsp ground coriander
\n– 1 tsp paprika
\n– Salt and black pepper, to taste
\n– 1 cup pomegranate juice
\n– 2 tbsp honey
\n– 1 tbsp lemon juice<\/p>\n
\n2. In a small bowl, mix together cumin, coriander, paprika, salt, and black pepper.
\n3. Rub the spice mixture all over the lamb shoulder, making sure to coat evenly.
\n4. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb shoulder until browned on all sides, about 5 minutes per side.
\n5. Transfer the pot to the preheated oven and roast the lamb for 2 hours, or until tender.
\n6. While the lamb is cooking, combine pomegranate juice, honey, and lemon juice in a small saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer for 10 minutes.
\n7. After the lamb has roasted for 2 hours, brush the pomegranate glaze all over the surface. Return the pot to the oven and roast for an additional 15-20 minutes, or until the glaze is caramelized.<\/p>\nIndian Butter Lamb Shoulder with Creamy Sauce<\/h2>\n
\nThis classic Indian dish is a staple of comfort food, where the slow-cooked lamb shoulder falls apart tenderly and soaks up the rich flavors of the creamy butter sauce. A perfect meal for any occasion.<\/p>\n
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 tsp ground cumin
\n– 1 tsp ground coriander
\n– 1\/2 tsp turmeric
\n– 1\/2 tsp garam masala
\n– Salt and pepper to taste
\n– 2 tbsp butter
\n– 2 cups heavy cream
\n– 2 tbsp tomato puree (optional)
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. In a large Dutch oven, brown the lamb shoulder on all sides. Remove and set aside.
\n3. Add butter, onion, garlic, cumin, coriander, turmeric, garam masala, salt, and pepper. Cook until onion is softened.
\n4. Return lamb to the pot and add cream, tomato puree (if using). Cover and transfer to the oven.
\n5. Braise for 2-3 hours or until lamb is tender. Serve hot, garnished with cilantro leaves.<\/p>\nSmoked Lamb Shoulder with Honey Mustard Glaze<\/h2>\n
\nElevate your lamb game with this sweet and savory recipe, perfect for special occasions or everyday indulgence.<\/p>\n
\n– 1 cup wood chips (your preferred type of wood for smoking)
\n– 1\/4 cup honey
\n– 2 tablespoons Dijon mustard
\n– 2 tablespoons olive oil
\n– Salt and pepper, to taste<\/p>\n
\n2. Season the lamb shoulder with salt and pepper.
\n3. Place the lamb shoulder in the smoker, fat side up.
\n4. Smoke for 8 hours, or until the internal temperature reaches 160\u00b0F.
\n5. While the lamb is smoking, mix together honey, Dijon mustard, and olive oil to create the glaze.
\n6. After 8 hours, brush the glaze all over the lamb shoulder.
\n7. Return the lamb to the smoker for an additional 30 minutes to caramelize the glaze.<\/p>\nLamb Shoulder Tagine with Apricots and Almonds<\/h2>\n
\nA flavorful and aromatic Moroccan-inspired dish that combines tender lamb shoulder, sweet apricots, and crunchy almonds.<\/p>\n
\n– 1 onion, chopped
\n– 2 cloves of garlic, minced
\n– 1 cup dried apricots, chopped
\n– 1\/4 cup sliced almonds
\n– 2 tbsp olive oil
\n– 1 tsp ground cumin
\n– 1 tsp smoked paprika
\n– Salt and pepper to taste
\n– 2 cups chicken broth
\n– 2 tbsp honey<\/p>\n
\n2. Season the lamb shoulder with salt, cumin, and paprika.
\n3. Heat olive oil in a large Dutch oven or tagine over medium-high heat. Sear the lamb shoulder until browned on all sides, about 5 minutes.
\n4. Add onion, garlic, apricots, almonds, chicken broth, and honey to the pot. Bring to a boil, then cover and transfer to the preheated oven.
\n5. Braise for 2-3 hours or until the lamb is tender and falls apart easily.<\/p>\nHerb-Crusted Lamb Shoulder with Mint Chimichurri<\/h2>\n
\nElevate your lamb dish with a fragrant herb crust and a tangy mint chimichurri sauce. This recipe is perfect for special occasions or a weekend dinner.<\/p>\n
\n– 2 tablespoons olive oil
\n– 4 cloves garlic, minced
\n– 2 tablespoons chopped fresh rosemary
\n– 2 tablespoons chopped fresh thyme
\n– Salt and pepper, to taste<\/p>\n
\n– 1\/2 cup fresh parsley leaves
\n– 2 cloves garlic, minced
\n– 1 tablespoon red wine vinegar
\n– 1 tablespoon olive oil
\n– Salt and pepper, to taste<\/p>\n
\n2. In a small bowl, mix together olive oil, garlic, rosemary, thyme, salt, and pepper.
\n3. Rub the herb mixture all over the lamb shoulder, making sure to coat it evenly.
\n4. Place the lamb on a baking sheet lined with parchment paper and roast for 20 minutes per pound, or until it reaches your desired level of doneness.
\n5. While the lamb is cooking, combine mint, parsley, garlic, red wine vinegar, and olive oil in a blender or food processor.
\n6. Blend until smooth and adjust seasoning as needed.
\n7. Serve the lamb with the mint chimichurri sauce spooned over the top.<\/p>\nLamb Shoulder Stew with Root Vegetables<\/h2>\n
\nA hearty, comforting stew perfect for a chilly evening, this lamb shoulder stew is infused with the rich flavors of root vegetables.<\/p>\n
\n– 2 medium carrots, peeled and chopped
\n– 2 medium parsnips, peeled and chopped
\n– 1 large onion, chopped
\n– 3 cloves garlic, minced
\n– 1 cup chicken broth
\n– 1\/2 cup red wine (optional)
\n– 2 tbsp olive oil
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Heat the olive oil in a large Dutch oven over medium-high heat.
\n3. Sear the lamb shoulder until browned on all sides, about 5 minutes. Remove from pot and set aside.
\n4. Add the chopped onion, carrots, and parsnips to the pot; cook until the vegetables are tender, about 10 minutes.
\n5. Add the garlic, chicken broth, and red wine (if using) to the pot. Stir to combine.
\n6. Return the lamb shoulder to the pot and bring to a boil.
\n7. Cover the pot and transfer it to the preheated oven. Braise for 2-3 hours, or until the meat is tender and falling apart.<\/p>\nBBQ Pulled Lamb Shoulder Sandwiches<\/h2>\n
\nSavor the sweet and tangy flavors of this BBQ pulled lamb shoulder recipe, perfect for a summer gathering or a cozy dinner with friends. With tender lamb, crispy onions, and a hint of spice, these sandwiches are sure to please even the pickiest eaters.<\/p>\n
\n– 1\/4 cup BBQ sauce
\n– 2 tbsp olive oil
\n– 1 onion, thinly sliced
\n– 1 tsp ground cumin
\n– 1 tsp smoked paprika
\n– Salt and pepper to taste
\n– 8-10 hamburger buns
\n– Coleslaw or pickles (optional)<\/p>\n
\n2. In a small bowl, mix together olive oil, cumin, smoked paprika, salt, and pepper.
\n3. Rub the mixture all over the lamb shoulder, making sure to coat evenly.
\n4. Place the lamb in a large Dutch oven or heavy pot, cover with a lid, and roast for 6-8 hours or until tender.
\n5. Shred the lamb with two forks and mix with BBQ sauce.
\n6. Assemble sandwiches by spooning the pulled lamb onto hamburger buns and topping with crispy onions (cook in a skillet with olive oil until caramelized). Serve with coleslaw or pickles if desired.<\/p>\nLamb Shoulder Curry with Coconut Milk<\/h2>\n
\nExperience the rich flavors of India with this tender and aromatic lamb shoulder curry made with coconut milk. This comforting dish is perfect for a cozy night in or a special occasion.<\/p>\n
\n– 2 medium onions, chopped
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 teaspoon ground cumin
\n– 1 teaspoon curry powder
\n– 1\/2 teaspoon turmeric
\n– 1\/2 teaspoon cayenne pepper (optional)
\n– 1 can (14 oz) coconut milk
\n– Salt and black pepper, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Add onions, garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook, stirring occasionally, until onions are softened, about 8 minutes.
\n3. Pour in coconut milk and stir to combine. Bring to a simmer.
\n4. Reduce heat to low and cook, covered, for 2-1\/2 hours or until lamb is tender.
\n5. Season with salt and black pepper to taste.
\n6. Garnish with fresh cilantro leaves before serving.<\/p>\nPersian-Style Lamb Shoulder with Saffron Rice<\/h2>\n
\nPersian-Style Lamb Shoulder with Saffron Rice<\/p>\n
\n– 1 lb lamb shoulder, bone-in
\n– 2 tbsp olive oil
\n– 1 tsp ground cumin
\n– 1 tsp ground coriander
\n– 1\/2 tsp turmeric
\n– Salt and black pepper, to taste<\/p>\n
\n– 1 cup long-grain white rice
\n– 2 cups water
\n– 1\/2 tsp saffron threads, soaked in 1 tbsp hot water
\n– 1 tbsp butter
\n– Salt, to taste<\/p>\n
\n2. In a large bowl, combine lamb shoulder, olive oil, cumin, coriander, turmeric, salt, and black pepper.
\n3. Mix well and marinate for at least 30 minutes or overnight.
\n4. Remove lamb from marinade and place on a baking sheet lined with parchment paper.
\n5. Roast in the oven for 2-1\/2 hours, or until tender and caramelized.
\n6. Meanwhile, cook rice according to package instructions using the water and saffron mixture.
\n7. Fluff rice with a fork and add butter; season with salt to taste.
\n8. Serve lamb shoulder alongside saffron rice.<\/p>\nLamb Shoulder Pot Roast with Red Wine Gravy<\/h2>\n
\nA hearty and flavorful dish that’s perfect for a special occasion or a cozy night in, this lamb shoulder pot roast is slow-cooked to tender perfection and served with a rich red wine gravy.<\/p>\n
\n– 2 tbsp olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
\n– 1 cup beef broth
\n– 1 tsp dried thyme
\n– Salt and pepper to taste<\/p>\n
\n2. Heat oil in a large Dutch oven over medium-high heat. Brown the lamb shoulder on all sides, then remove from pot.
\n3. Add onion and garlic; cook until softened, about 5 minutes.
\n4. Add red wine, beef broth, thyme, salt, and pepper. Stir to combine.
\n5. Return lamb shoulder to the pot, cover with a lid, and transfer to the oven.
\n6. Roast for 2-3 hours, or until lamb is tender and falls apart easily.
\n7. Remove from heat; let rest for 10 minutes before slicing.
\n8. Serve with red wine gravy spooned over the top.<\/p>\nLamb Shoulder Kebabs with Yogurt Marinade<\/h2>\n
\nTransform lamb shoulder into mouthwatering kebabs with a refreshing yogurt marinade, perfect for summer gatherings or casual meals. This simple recipe yields tender, flavorful bites that are sure to impress.<\/p>\n
\n– 1\/2 cup plain Greek yogurt
\n– 2 tablespoons lemon juice
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1\/4 teaspoon red pepper flakes (optional)
\n– Salt and black pepper, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Add lamb cubes to the marinade, tossing to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
\n3. Preheat grill or grill pan to medium-high heat. Thread marinated lamb onto skewers, leaving a small space between each piece.
\n4. Grill kebabs for 8-10 minutes per side, or until cooked through. Serve hot with fresh cilantro and your favorite sides.<\/p>\nLamb Shoulder Ragu with Pappardelle Pasta<\/h2>\n
\nA hearty and flavorful Italian-inspired dish that’s perfect for a cozy night in.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 cup red wine
\n– 1 cup beef broth
\n– 1 tablespoon tomato paste
\n– 1 teaspoon dried oregano
\n– Salt and pepper, to taste
\n– 12 oz pappardelle pasta
\n– Grated Parmesan cheese, for serving (optional)<\/p>\n
\n2. Remove the lamb from the pot and set aside. Add the onion to the pot and cook until softened, about 3 minutes. Add the garlic and cook for an additional minute.
\n3. Add the red wine, beef broth, tomato paste, oregano, salt, and pepper to the pot. Stir to combine.
\n4. Return the lamb to the pot and bring the mixture to a boil.
\n5. Reduce heat to low and simmer, covered, for 2 hours or until the lamb is tender.
\n6. Cook the pappardelle pasta according to package instructions. Serve with the lamb ragu spooned over top and Parmesan cheese sprinkled on top (if using).<\/p>\nLamb Shoulder Tacos with Pickled Onions<\/h2>\n
\nThis recipe combines the rich flavors of lamb shoulder with the tanginess of pickled onions, all wrapped up in a crispy taco shell. Perfect for a weeknight dinner or a weekend gathering.<\/p>\n
\n– 1\/4 cup olive oil
\n– 2 cloves garlic, minced
\n– 1 tablespoon cumin
\n– 1 teaspoon chili powder
\n– Salt and pepper to taste
\n– 8-10 corn tortillas
\n– Pickled Onions (see below)
\n– Sliced radishes, lime wedges, cilantro, and crumbled queso fresco for toppings<\/p>\n
\n2. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat.
\n3. Add lamb and cook until browned on all sides, about 5 minutes.
\n4. Add garlic, cumin, chili powder, salt, and pepper. Cook for an additional minute.
\n5. Transfer the pot to the preheated oven and cook for 2-3 hours, or until the lamb is tender and falls apart easily.
\n6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.<\/p>\n
\n– 1\/4 cup apple cider vinegar
\n– 2 tablespoons lime juice
\n– Salt to taste<\/p>\nLamb Shoulder Shepherd\u2019s Pie with Mashed Potatoes<\/h2>\n
\nLamb Shoulder Shepherd’s Pie with Mashed Potatoes: A hearty, comforting dish perfect for a chilly evening or special occasion. This recipe combines the rich flavors of lamb shoulder with the creaminess of mashed potatoes and a crispy crust.<\/p>\n
\n– 2 medium carrots, peeled and chopped
\n– 2 cloves garlic, minced
\n– 1 cup frozen peas and carrots
\n– 1 cup beef broth
\n– 1 tablespoon tomato paste
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste
\n– 3-4 large potatoes, peeled and chopped
\n– 1\/4 cup butter
\n– 1\/2 cup milk<\/p>\n
\n2. Brown lamb shoulder in a skillet with olive oil, then transfer to a Dutch oven or casserole dish.
\n3. Add chopped carrots, garlic, peas and carrots, beef broth, and tomato paste. Season with salt and pepper.
\n4. Roast the lamb mixture for 1 hour.
\n5. Meanwhile, boil potatoes until tender. Mash with butter and milk.
\n6. Top the roasted lamb mixture with mashed potatoes and return to oven for an additional 20-25 minutes or until golden brown.<\/p>\nSummary<\/h2>\n