Slow Roasted Lamb Shoulder with Fresh Herbs
Slow Roasted Lamb Shoulder with Fresh Herbs
Slow Roasted Lamb Shoulder with Fresh Herbs

Slow-Roasted Shoulder of Lamb with Woody Herbs and Roasted Garlic


December 21, 2015

Four different types of fresh herbs make this slow-roasted lamb dish a satisfying dish for a cold evening.

  • Prep: 30 mins
  • Cook: 6 hrs
  • Yields: 8 to 10 Servings



1 (5 pound) American Lamb Shoulder, bone-in

3 red onions, peeled, cut into 1-inch thick wedges

24 garlic cloves, peeled

8-10 bay leaves (fresh, if possible)

8 fresh rosemary sprigs

12 fresh thyme sprigs

8 fresh sage leaves

Salt and black pepper, as needed


6 cups chicken stock

1 ½ cups polenta meal

1 cup heavy cream

Salt, to taste

pinch nutmeg

1 bunch arugula, for serving



1Preheat the oven to 450°F. Trim the lamb shoulder of excess fat Season with salt and pepper on all sides.

2Spread the garlic cloves and sliced onion over the bottom of a roasting pan. Place half of the herb sprigs on top of the onions and garlic. Place the lamb on top of the herbs, and cover the lamb with the remaining herbs.

3Cover the roasting pan tightly with aluminum foil, sealing the edges. Place the pan in the preheated oven, close the door, and immediately turn the oven temperature down to 325°F. Roast, tightly covered, for 5 hours, or until very tender and the bones are easily removed.


1While the lamb roasts, combine the stock, cream, and nutmeg in a large saucepan and bring to a boil. While whisking, slowly pour the polenta meal into the stock. Return to a simmer, whisking well to break up any lumps.

2Reduce the heat to its lowest setting, cover, and cook, stirring occasionally, until the polenta is smooth and the grain is fully cooked and tender (about 45 minutes). Taste and adjust seasoning if necessary.

3Pour the polenta into a loaf pan and place it in the refrigerator, uncovered, to cool. When the lamb is done, remove the roast from the pan and place it on a platter to rest. Keep warm.

4Drain as much fat from the pan as possible and reserving the garlic and onions. Discard the herbs. If the juices in the bottom of the roasting pan are thin and watery, place the roasting pan over medium heat and reduce the juices. Reduce the sauce until slightly thickened to concentrate the flavors. If desired, balance the flavor of the sauce with a splash of vinegar and season well with salt and pepper.

5Using tongs, pull the lamb meat apart into chunks. Discard the bones.

6Ladle pieces of the cooled polenta on a griddle pan or nonstick pan over medium heat until the polenta is well browned and heated through, about 5 minutes per side.


1When the polenta is ready, place one piece on each plate and pile some of the lamb on top. Pour a few spoonfuls of the sauce over the meat as well as some roasted garlic and onion. Top with a handful of fresh arugula and serve immediately.


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