Lunch: Rosemary and Thyme Braised Lamb Shoulder

Recipe by Gina Marie Miraglia Eriquez Lamb is traditionally served at Easter in Italy as well as many other countries. Although author Gina Marie Miraglia Eriquez grew up with the roasted legs of lamb prepared by her mother and grandmother, she prefers t

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Lemon

Health and fertility benefits of Rosemary and Thyme Braised Lamb Shoulder

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Ingredients

1 (6-pound) bone-in lamb shoulder roast, tied
1 large head garlic, separated into cloves (about 12), peeled
1 1/2 tablespoons kosher salt
1 tablespoon grated lemon zest
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1 tablespoon minced fresh rosemary plus 1 sprig
1 tablespoon minced fresh thyme plus 5 sprigs
2 cups dry white wine
2 cups water

Instructions

Make slits in lamb shoulder all over at 2-inch intervals with a paring knife.
Pound garlic with kosher salt, zest, and 1/2 teaspoon black pepper to a coarse paste with mortar and pestle (or mince and mash with a large knife), then stir together with oil and 1 tablespoon each of rosemary and thyme. Rub paste all over lamb. Put in heavy pot or roasting pan, then chill, covered, 12 to 24 hours.
Bring roast to room temperature (about 1 hour).
Preheat oven to 350 °F with rack in lower third.
Pour wine and water around lamb and add herb sprigs. Cover roast with a sheet of parchment. Cover pot with lid or cover roasting pan tightly with heavy-duty foil. Braise lamb in oven until tender but not falling off the bone, about 3 hours.
Increase oven to 450 °F and remove parchment, then braise lamb, covered with lid (or foil), until very tender and top is browned, about 1 hour more. Carefully transfer lamb to a platter and loosely cover with foil. Let it stand 10 minutes.

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