Prep Time
1 HR
Cook Time
3 HRS
Total Time
4 HRS
Servings
4
Ingredients
1 (6- to 7-pound) bone-in American lamb shoulder, or 1 (4- to 5-pound) boneless lamb shoulder, tied
2 Tablespoons plus 1 teaspoon kosher salt, divided
1 Tablespoon black pepper
2 Tablespoons extra-virgin olive oil
1 medium yellow onion, roughly chopped
3 shallots, halved lengthwise
1 carrot, roughly chopped
2 celery stalks, roughly chopped
1 large head garlic, halved crosswise
1 bunch thyme sprigs
1 cup dry white wine
1 cup fresh orange juice
1 Tablespoon pure maple syrup
1 Tablespoon apple cider vinegar
3 orange peel strips
For Gravy:
2 Tablespoons cornstarch
Potatoes:
1 pound mini potatoes
1 teaspoon fresh rosemary, finely chopped
1 Tablespoon fresh parsley, chopped
1 teaspoon fresh thyme, finely chopped
3 cloves garlic, minced
1 Tablespoon olive oil
Salt and pepper to taste
Directions
Sprinkle the lamb with 2 TBSP salt and black pepper. Let stand at room temperature 1 hour, or chill, uncovered, at least 8 hours or overnight.
Preheat your oven to 350-degrees F. Heat 2 TBSP olive oil in a large skillet, Dutch oven or heavy pot over medium-high heat. Add lamb, fat side down; cook, undisturbed, until golden brown, 10-12 minutes. Carefully turn lamb over; cook, turning occasionally, until golden on all sides, 10-12 minutes.
Remove lamb from skillet, reserving the drippings in the pan.
Heat the drippings over medium heat. Add the onion, shallots, carrot, celery, and remaining 1 teaspoon salt. Cook, stirring occasionally, until vegetables soften and begin to brown, 10 to 12 minutes.
Reduce heat to low. Add garlic and thyme; cook, stirring often, until garlic is fragrant, about 1 minute. Stir in wine, orange juice, maple syrup, vinegar, and orange peel strips.
Nestle lamb, fat side up, on vegetable mixture; bring to a boil over medium-high. Remove from heat and cover the skillet with foil (or if using a dutch oven, with the lid). Transfer to the preheated oven and roast for 2 ½ hours.
Potatoes:
Toss all ingredients together on a baking sheet. After the lamb has cooked for 2 ½ hours, add the potatoes to the oven.
Continue roasting the lamb and the potatoes for 30 minutes. At this point, the lamb should be fork-tender. Remove the lamb and let it rest on a carving board, covered with foil. Reserve the drippings.
Increase the oven heat to 450 F. Toss the potatoes and bake for an additional 10-15 minutes while the lamb rests. They are done when they can be pierced easily with a fork.
Gravy:
To make the gravy, strain the solids from the liquids in the skillet. Place the liquids into a small saucepan or skillet and bring to a simmer. Meanwhile, whisk 2 TBSP cornstarch with 2 TBSP water to form a slurry. Add the slurry to the simmering liquid and cook until thickened. Season with salt and pepper, to taste.
To Serve:
Shred the lamb into pieces and serve with roasted potatoes and gravy. Enjoy!
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
