Ingredients
Units
Scale
- 6–8 lb lamb shoulder
- 1/2cup deli mustard of choice, we used The Kilted Chef’s Some Like It Hot mustard
- 1/4 cup Badass Burger Booster or steak seasoning of choice
- 3 tbsp olive oil
- 1 lg onion, julienned
- 2 cloves of garlic, chopped
- 4 sprigs of fresh thyme
- 2 bay leaves
- 1 750ml bottle of red wine
Instructions
- Preheat oven to 325
- Trim the lamb shoulder, removing excess fat and silver skin.
- Generously rub the lamb shoulder with mustard, getting into all of the crevices.
- Sprinkle the shoulder with the seasoning.
- Heat the olive oil on high, once hot add the lamb shoulder and sear on all sides, remove and set aside.
- Add the onions, garlic and fresh thyme, sauté until the onions soften slightly.
-  Place the lamb on top of the sautéed onions, add the bay leaves and pour the red wine into the bottom of the pot.
- Place in the oven and slow roast for 3-4Â hours or until an internal of 145Â temperature of is reached.
- Remove from the oven, remove the lamb shoulder and ley rest for 20 minutes before slicing.
- Category: entrees, lamb, recipes
Keywords: Slow roasted lamb shoulder, flavorful rub, savory sautéed onions, aromatic garlic and thyme, bay leaves infusion, tender slow-cooking, culinary masterpiece, indulgent main course, aromatic wine, elevated dining experience