This recipe offers a delightful twist on a classic slow-roasted lamb shoulder, infused with aromatic herbs and served with a tangy mint sauce.
Preheat your oven to the highest temperature setting.
Preheating ensures the lamb starts cooking immediately, sealing in the juices.
Score the fat layer of the lamb shoulder in a diamond pattern using a sharp knife.
Scoring helps the flavors penetrate the meat and allows the fat to render evenly.
Place half of the rosemary sprigs and garlic cloves in the base of a roasting pan.
Layering the herbs and garlic under the lamb infuses the meat with flavor during roasting.
Rub the lamb with olive oil, sea salt, and black pepper, then place it on top of the rosemary and garlic.
Massaging the seasoning into the meat ensures an even distribution of flavors.
Cover the roasting pan tightly with aluminum foil and place it in the oven.
Sealing the pan with foil traps the steam, keeping the lamb moist.
Reduce the oven temperature to 160°C (325°F) and roast for 4 hours.
Slow roasting at a low temperature tenderizes the meat, making it fall-off-the-bone tender.
Remove the lamb from the oven and let it rest while you prepare the sauce.
Resting the meat allows the juices to redistribute, enhancing its flavor and texture.
Discard the rosemary sprigs from the pan and squeeze the roasted garlic out of its skins.
Roasted garlic adds a sweet, mellow flavor to the sauce.
Add flour to the pan and stir over medium heat, then gradually add chicken stock.
Stirring constantly prevents lumps and ensures a smooth sauce.
Mix in the chopped mint, capers, and red wine vinegar, then simmer briefly.
Adding the mint and vinegar at the end preserves their fresh flavors.
Serve the lamb with the sauce drizzled over the top.
Garnish with fresh mint leaves for an elegant presentation.
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