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Roasted Lamb Shoulder

Yield 4 to 6 servings


  • 1 (5- to 6-pound) lamb shoulder roast
  • 1 clove garlic, halved
  • 2 tablespoons olive oil
  • 1 teaspoon salt, divided
  • 3/4 teaspoon coarsely ground black pepper, divided
  • 2 cups water
  • 1 tablespoon Worcestershire sauce
  • 1 medium onion, chopped
  • 2 tablespoons all-purpose flour

How to Make It

  1. Remove the fell (tissue-like covering) from roast with a sharp knife. Rub surface of roast with garlic and olive oil; sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Place roast in a large Dutch oven; cover and bake at 350° for 1 hour, turning occasionally. Skim fat from pan drippings; discard fat.

  2. Combine water, Worcestershire sauce, onion, remaining salt, and pepper; pour over roast. Cover and bake 1 hour or until tender.

  3. Transfer roast to a warm serving platter, and keep warm. Reserve pan drippings.

  4. Combine flour and small amount of water to form a smooth paste. Combine flour mixture and pan drippings in a small saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve gravy with roast.

Oxmoor House Homestyle Recipes