Simple Rosemary and Garlic Lamb Shoulder Made in One Pan Recipe

The aroma of rosemary and garlic wafting through your kitchen can transport you to a cozy bistro on a sun-drenched afternoon. Imagine a succulent lamb shoulder, tender and juicy, complemented by a rich, flavorful gravy that ties everything together in one harmonious dish. This is exactly what you get with the Simple Rosemary and Garlic Lamb Shoulder Made in One Pan, a dish designed to impress without stressing you out.

Life could use a little more lamb shoulder in it, don’t you think? Whether it’s a family gathering or a cozy dinner for two, this dish fills the room with an atmosphere of warmth and comfort. Once you try this simple yet sophisticated recipe, you’ll wonder how you ever hosted without it—guaranteed to be a hit at your next dinner party!

Ingredients for Simple Rosemary and Garlic Lamb Shoulder Made in One Pan

Here’s what you’ll need to make this delicious Simple Rosemary and Garlic Lamb Shoulder Made in One Pan:

1.3–1.8 kg bone-in lamb shoulder – The star of the show! Look for a cut with a good amount of marbling for tenderness and flavor.

2 tbsp freshly minced garlic – Adds depth and pairs beautifully with lamb for an aromatic experience.

1 tbsp freshly chopped rosemary – Fresh herbs elevate this dish, so don’t skimp here; you want that vibrant taste.

1 tsp dried oregano – A pinch of this adds an earthy note that complements the lamb well.

2 tsp sea salt flakes – Essential for bringing out the flavors of the meat and ensuring balance.

½ tsp freshly cracked black pepper – A touch of heat to awaken the taste buds and add dimension.

¼ cup (60 ml) extra-virgin olive oil – Extra flavor and moisture; never underestimate the power of high-quality olive oil.

2 brown onions, cut into quarters – These will caramelize and infuse their sweetness into the dish.

2 carrots, peeled and cut into large chunks – A hearty vegetable that adds sweetness and enhances the gravy.

1 cup (250 ml) water – Helps create the perfect environment for roasting the lamb, ensuring it stays moist.

½ cup (125 ml) dry white wine (optional) – Adds acidity and richness to the dish; feel free to skip it if you prefer.

2 tbsp plain (all-purpose) flour – Necessary for thickening the gravy to a luscious texture.

2 cups (500 ml) beef stock – This is what makes the gravy sing! Use a good-quality stock for the best flavor.

Sea salt flakes, to taste – Adjust to your taste preferences for the final seasoning.

Freshly cracked black pepper, to taste – Like salt, it brings all the flavors together beautifully.

Rosemary sprigs, to garnish – Because we eat with our eyes, and who wouldn’t want a pretty garnish?

Roasted Potatoes (optional) – Crispy roasted potatoes make a perfect sidekick for soaking up that gravy.

Green Leafy Salad (optional) – For a refreshing contrast, serve with a crisp salad to balance the richness.

How to Make Simple Rosemary and Garlic Lamb Shoulder Made in One Pan

Follow these simple steps to prepare this delicious Simple Rosemary and Garlic Lamb Shoulder Made in One Pan:

Step 1: Preheat the Oven
Begin by preheating your oven to 180°C (350°F) or 160°C (325°F) for fan-forced. This will ensure your lamb starts cooking evenly right from the get-go.

Step 2: Prepare the Lamb
In a large bowl, combine the minced garlic, chopped rosemary, oregano, salt, pepper, and olive oil. Rub this flavorful mix all over the lamb until it’s thoroughly coated. If you have the time, marinate in the fridge for up to 24 hours for maximum flavor.

Step 3: Set Up the Roasting Pan
In a lidded roasting pan, layer the quartered onions and carrot chunks. Pour in the water and optional white wine. This will create a lovely bed for your lamb to rest on, allowing those flavors to meld beautifully.

Step 4: Roast the Lamb
Rest the seasoned lamb on top of the vegetables. Cover with the lid or foil, and let it roast for a solid 4 hours. You want the lamb to pull apart easily with just a fork—heavenly!

Step 5: Let It Rest
Once the lamb looks perfectly tender, carefully remove it from the oven. Let it rest for at least 15 minutes under loosely covered foil. This step is crucial as it allows the juices to redistribute for max flavor.

Step 6: Make the Gravy
For the final touch, bring the juices and veggies from the roasting pan to a simmer over medium heat. Whisk in the flour until fully combined, then gradually pour in the beef stock. Cook, whisking, for about 3–4 minutes, until thickened. Season with additional salt and pepper to taste.

Now, get ready to serve! I recommend plating the lamb with a generous drizzle of that luscious gravy and garnishing with sprigs of rosemary. Pair it with roasted potatoes or a fresh salad and watch your guests swoon with delight! Enjoy the praises, you culinary hero!

Perfecting Simple Rosemary and Garlic Lamb Shoulder Made in One Pan Cooking Process

Start by marinating the lamb to infuse flavors while the oven preheats. Roast it on a bed of onions and carrots to enhance its meatiness and ensure even cooking, making for a succulent dish you’ll cherish.

Add Your Touch to Simple Rosemary and Garlic Lamb Shoulder Made in One Pan

Feel free to swap out the lamb for pork or chicken if you’re in the mood, and add your favorite root vegetables for an extra twist. Experimenting with different herbs like thyme or basil can also elevate the dish to new heights.

Storing & Reheating Simple Rosemary and Garlic Lamb Shoulder Made in One Pan

Store any leftover lamb in an airtight container in the fridge for up to three days. When reheating, place it in the oven at 150°C (300°F) for about 20 minutes to retain its tenderness and juicy flavor.

Cooking this dish always reminds me of a cozy family gathering where my mom would strut her culinary magic. Family members would crowd the table, eagerly awaiting the savory scent of rosemary and garlic to wrap around us, creating a delicious memory.

FAQs About Simple Rosemary and Garlic Lamb Shoulder Made in One Pan

What is Simple Rosemary and Garlic Lamb Shoulder Made in One Pan?

Simple Rosemary and Garlic Lamb Shoulder Made in One Pan is a delicious and hearty dish that combines tender lamb shoulder with aromatic herbs and spices. The one-pan method means everything cooks together, allowing the flavors to meld beautifully. This dish is perfect for gatherings or comforting dinners at home, making it an excellent choice for any occasion. With its beautiful presentation and mouthwatering aroma, this recipe is sure to impress your family and friends.

Can I use a different meat for Simple Rosemary and Garlic Lamb Shoulder Made in One Pan?

Absolutely! While this recipe shines with lamb, you can easily substitute the lamb shoulder with pork or chicken. Consider using pork shoulder for similar tenderness or chicken thighs for a quicker cook time. Each alternative will provide a unique twist to the dish while maintaining the same delicious flavors infused by the garlic and rosemary. Just adjust your cooking times as needed to ensure perfect results!

What sides pair well with Simple Rosemary and Garlic Lamb Shoulder Made in One Pan?

When serving Simple Rosemary and Garlic Lamb Shoulder, consider complementing it with sides that enhance the flavors of the dish. Roasted potatoes are a classic choice, as their crispy edges contrast wonderfully with the tender lamb. A crisp green leafy salad adds freshness and balances richness, while steamed seasonal vegetables can provide color and nutrition. Feel free to mix and match according to your taste!

Can I prepare Simple Rosemary and Garlic Lamb Shoulder Made in One Pan ahead of time?

Yes, you can prep Simple Rosemary and Garlic Lamb Shoulder ahead of time, making it a great choice for gatherings. Marinate the lamb shoulder with garlic, rosemary, and spices the night before, then let it rest in the refrigerator. On the day of cooking, simply add the veggies and roast everything together. With minimal last-minute effort, you’ll serve a stunning meal that looks and tastes like you were in the kitchen all day!

Conclusion for Simple Rosemary and Garlic Lamb Shoulder Made in One Pan

The Simple Rosemary and Garlic Lamb Shoulder Made in One Pan is an epic dish that’s easy to make and perfect for special occasions or simple gatherings. Combining fragrant garlic and rosemary with succulent lamb creates an unforgettable experience for you and your guests. Plus, the one-pan cooking method means less cleanup and more time spent enjoying good food with loved ones. Trust this recipe to become a staple in your culinary repertoire!

Simple Rosemary and Garlic Lamb Shoulder Made in One Pan

This simple yet flavorful Rosemary Garlic Lamb Shoulder cooked in one pan is perfect for gatherings, delivering delicious results with minimal effort.

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Resting Time 15 minutes mins

Total Time 4 hours hrs 25 minutes mins

Servings: 6 servings

Course: Dinner Recipes

Cuisine: Mediterranean

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1.3–1.8 kg bone-in lamb shoulder
• 2 tbsp freshly minced garlic
• 1 tbsp freshly chopped rosemary
• 1 tsp dried oregano
• 2 tsp sea salt flakes
• 0.5 tsp freshly cracked black pepper
• 0.25 cup extra-virgin olive oil (60 ml)
• 2 brown onions cut into quarters
• 2 carrots peeled and cut into large chunks
• 1 cup water (250 ml)
• 0.5 cup dry white wine (optional, 125 ml)
• 2 tbsp plain flour (all-purpose)
• 2 cups beef stock (500 ml)
• sea salt flakes to taste
• freshly cracked black pepper to taste
• rosemary sprigs to garnish
• roasted potatoes (optional)
• green leafy salad (optional)

Equipment

• lidded roasting pan

Method

 

1. Preheat the oven to 180°C (350°F) (160°C/325°F fan-forced).
2. In a large bowl, rub the lamb with garlic, rosemary, oregano, salt, pepper and olive oil until evenly coated. You can cook immediately or marinate for up to 24 hours.
3. Place the onion, carrot, water, and white wine in a lidded roasting pan. Rest the lamb on top and cover with the lid or foil. Roast for 4 hours.
4. Check if the lamb pulls apart easily with two forks. If not, cover and return to the oven until tender.
5. Remove the lamb from the oven and let it rest for at least 15 minutes, covered loosely with foil.
6. To make the gravy, bring the roasting pan contents to a simmer over medium heat.
7. Whisk in the flour and pour in the beef stock. Cook, whisking, for 3–4 minutes or until thick. Season with salt and pepper to taste.
8. Pass the gravy through a sieve, pressing the vegetables to extract as much as possible.
9. Serve lamb with gravy, garnished with rosemary sprigs and accompanied by roasted potatoes or a leafy salad if desired.

Nutrition

Serving: 1serving

Notes

This dish’s one-pan method greatly simplifies cleanup while delivering beautiful flavors. Leftovers can be stored in an airtight container for up to three days.

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