Lamb Shoulder Roast with Roasted Garlic Sauce
Photo by Iain Bagwell; written by Amy Machnak
Time: 2 1/4 hours. Slather the meat with an aromatic herb and garlic oil, then roast with lots more garlic to season the velvety pan gravy.
How to Make It
Step 1
1
Preheat oven to 450°. In a food processor, whirl garlic cloves, zest, 1/3 cup marjoram leaves, and 1 tsp. each salt and pepper until minced. Blend in oil.
Step 2
2
Remove any ties from lamb and open it up in a rimmed baking pan. Trim fat (leave a thin layer on the outside). Smear meat all over with marjoram mixture. Using kitchen twine, tie lamb crosswise at about 1 1/2-in. intervals and lengthwise once or twice to form a neat roast. Set in pan fat side up.
Step 3
3
Roast lamb until browned, 20 to 25 minutes. Meanwhile, cut garlic head in half crosswise, set cut sides down on an oiled piece of foil, and seal foil into a package.
Step 4
4
Reduce heat to 300°; set garlic next to meat in pan and bake until very soft when squeezed, 50 to 60 minutes; stir 1/2 to 1 cup broth into drippings if needed to prevent scorching. Let garlic cool. Cook meat until an instant-read thermometer inserted in thickest part reaches 130° for medium-rare.
Step 5
5
Transfer lamb to a cutting board (save pan drippings for sauce); tent with foil.
Step 6
6
Squeeze garlic from peels into a blender. Stir cornstarch with 1 1/2 cups broth until smooth; whisk into drippings, then purée in blender. Heat sauce in a saucepan, stirring, until boiling. Mince remaining marjoram and stir into sauce. Pour into a gravy boat.
Step 7
7
Snip twine from lamb, then cut thickly crosswise. Spoon some sauce on top and garnish with marjoram sprigs. Serve remaining sauce on the side.
Step 8
8
*Order ahead of time from your butcher.
Step 9
9
Note: Nutritional analysis is per serving.
Ingredients
5 garlic cloves, peeled, plus 1 head
Finely shredded zest of 2 lemons
1/2 cup fresh marjoram leaves, plus sprigs
1 teaspoon kosher salt
1 teaspoon ground black pepper
3 tablespoons olive oil
1 boned lamb shoulder roast* or boned leg of lamb (about 4 lbs.)
About 2 1/2 cups reduced-sodium chicken broth
4 teaspoons cornstarch
Directions
Step 1
1
Preheat oven to 450°. In a food processor, whirl garlic cloves, zest, 1/3 cup marjoram leaves, and 1 tsp. each salt and pepper until minced. Blend in oil.
Step 2
2
Remove any ties from lamb and open it up in a rimmed baking pan. Trim fat (leave a thin layer on the outside). Smear meat all over with marjoram mixture. Using kitchen twine, tie lamb crosswise at about 1 1/2-in. intervals and lengthwise once or twice to form a neat roast. Set in pan fat side up.
Step 3
3
Roast lamb until browned, 20 to 25 minutes. Meanwhile, cut garlic head in half crosswise, set cut sides down on an oiled piece of foil, and seal foil into a package.
Step 4
4
Reduce heat to 300°; set garlic next to meat in pan and bake until very soft when squeezed, 50 to 60 minutes; stir 1/2 to 1 cup broth into drippings if needed to prevent scorching. Let garlic cool. Cook meat until an instant-read thermometer inserted in thickest part reaches 130° for medium-rare.
Step 5
5
Transfer lamb to a cutting board (save pan drippings for sauce); tent with foil.
Step 6
6
Squeeze garlic from peels into a blender. Stir cornstarch with 1 1/2 cups broth until smooth; whisk into drippings, then purée in blender. Heat sauce in a saucepan, stirring, until boiling. Mince remaining marjoram and stir into sauce. Pour into a gravy boat.
Step 7
7
Snip twine from lamb, then cut thickly crosswise. Spoon some sauce on top and garnish with marjoram sprigs. Serve remaining sauce on the side.
Step 8
8
*Order ahead of time from your butcher.
Step 9
9
Note: Nutritional analysis is per serving.
