Description
A warm and flavorful slow-roasted lamb shoulder served with a rich garlic cream sauce and sweet caramelized grapes.
Ingredients
Scale
- 3–4 lb bone-in lamb shoulder
- 2 tbsp olive oil
- Salt & pepper, to taste
- 1 tbsp fresh rosemary, chopped
- 5 cloves garlic, minced
- 1 cup heavy cream
- 1 tbsp butter
- 2 cups red and green seedless grapes
- 1/2 tsp honey (optional)
Instructions
- Preheat oven to 325°F (160°C). Pat the lamb dry and rub it with olive oil, salt, pepper, and rosemary.
- Sear the lamb in a hot skillet until browned on all sides. Transfer it to a roasting pan.
- In a saucepan, melt the butter and sauté the garlic until fragrant. Add the cream and simmer until thickened. Pour this sauce over the lamb.
- Roast the lamb uncovered for 150–180 minutes until it is fork-tender, basting occasionally with the juices in the pan.
- During the last 30 minutes, add grapes around the lamb and drizzle with honey if desired.
- Serve the lamb sliced with grapes and the garlic cream sauce spooned over the top.
Notes
For extra flavor, marinate the lamb overnight with the herbs and spices. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 7g
- Sodium: 500mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 150mg
Keywords: lamb shoulder, slow-roasted, garlic cream, caramelized grapes, Mediterranean recipe