Rosemary Garlic Lamb Shoulder

Rosemary Garlic Lamb Shoulder
Dish Type: main dish Lifestyle: dairy free, gluten free, localvore, nut free, paleo


3 lb lamb shoulder

2 tbsp olive oil

1 tbsp salt

1 tsp pepper

2 onions, peeled and quartered

2 carrots, cut in chunks

1 head + 3 cloves of garlic, peeled

8 sprigs of rosemary

½ cup water


Preheat oven to 425F. Rub lamb with olive oil, salt and pepper. Make incisions all over lamb, as deep as possible. Insert garlic cloves into holes. Cut rosemary into pieces and insert into holes as well.


Place onions, carrots, remaining garlic and rosemary in base of the roasting pan. Place lamb on top. Cover with lid or foil. Place in oven and turn down to 325F. Roast, covered for 3 hours. Remove lid, add ½ cup water, turn up heat to 425F and roast for additional 30 minutes.  Remove lamb and vegetables from pan, loosely tent with foil and let rest for at least 20 minutes.