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The main dish, Mediterranean

Slow roasted lamb shoulder with grilled vegetables

Slow roasted lamb shoulder with grilled vegetables is an oven braised dish for 6 people that takes 35 minutes of hands-on work spread through the day. The shoulder goes in the oven in the morning to be served that evening, for a cost of €6.40 per person and an easy difficulty level. The key to success is sealing the dish tightly with foil, which traps the steam and lets the meat confit in its own juices for four hours.

A lamb shoulder slow roasted for hours with garlic and cumin, so tender you serve it with a spoon, with grilled vegetables on the side.

Slow roasted lamb shoulder with grilled vegetables
For
6 people
Work
35 min
Total time
5 h
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€6.40
Calories per person
700 kcalcalculated by Kiloach, your weight coach

A lamb shoulder roasted for hours at low heat turns so tender it falls apart with a fork, no carving skills needed in front of your guests. Garlic tucked into the meat and cumin rubbed over the surface season it from the inside, while fresh thyme perfumes the whole dish gently. The vegetables, grilled separately, keep their bite and color, for a sharp contrast against the softness of the lamb.

This is the dish for a family dinner or a get together with friends when you want to spend time with your guests instead of in the kitchen. The oven does the work alone for four hours, you just watch the clock and grill the vegetables right before everyone arrives. It fits a Mediterranean menu well, from spring through winter, and wins over kids and adults alike.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 4 h 10
  3. Before the guests arrive 2 steps, 40 min
  4. When it's time to serve 1 step

In the morning, rub the shoulder with the spices and let the oven confit the meat for four hours, without opening the door. Right before your guests arrive, grill the vegetables and give the shoulder another fifteen minutes uncovered to brown. At serving time, shred the meat with a fork and serve with the vegetables and the skimmed pan juices.

The ingredients

6 people

Butcher

  • Bone in lamb shoulder 2 kg

Fruits and vegetables

  • Garlic 1
  • Bell peppers 3
  • Eggplants 2
  • Zucchini 2
  • Fresh thyme 5 sprigs

Pantry

  • Ground cuminoften in the pantry 2 tsp
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Rub the shoulder with oil, cumin, salt and pepper, tuck garlic cloves into slits in the meat and place it in a dish with the thyme. 10 min

    Really work the spices into the meat.

  2. Cover the dish with foil and roast at 140°C for four hours. 4 h

    Don't open the oven, the heat needs to stay steady.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Cut the peppers, eggplants and zucchini and grill them in the oven or in a pan with oil. 25 min

    Don't crowd them, or they'll steam instead of grilling.

  2. Put the shoulder back in the oven uncovered for fifteen minutes to brown it. 15 min

    Baste it with its own juices.

When it's time to serveThe final touches, right in front of your guests.

  1. Shred the shoulder with a fork and serve with the grilled vegetables and the pan juices.

    Skim the fat off the juices before serving.

Our tips to get it right

  • Pick a bone in shoulder rather than boneless, the bone spreads the heat more slowly and leaves the meat even more tender.
  • Check doneness by sliding a fork into the meat, it should twist with no resistance, if not give it another thirty minutes covered.
  • Keep the pan juices, they work as a natural sauce, no need to make another one.

The variations

  • Swap the cumin for rosemary and black olives for a more Provençal version.
  • For a vegetarian main on the same menu, serve the grilled vegetables with roasted chickpeas and grilled halloumi.
  • For kids, serve the shredded lamb without the spiced vegetables, just with rice or steamed potatoes.

What to serve it with

  • Couscous or rice to soak up the juice
  • Hummus and pita bread to start
  • Steamed potatoes for the kids

Storage

The lamb and vegetables keep for 3 days in the refrigerator in a closed container. You can freeze the shredded meat with a bit of its juice for up to 2 months. Reheat gently in a pan or a covered oven, with a splash of juice to keep it from drying out.

Questions about this recipe

Can the lamb shoulder be fully cooked the day before?

Yes, cook the shoulder the day before through the covered oven step, let it cool and refrigerate. The next day, finish with the fifteen uncovered minutes to brown it and get a slightly crisp surface again.

Should the shoulder be boned before cooking?

No, keep the bone in, it spreads the heat slowly and helps the meat stay moist through the four hours of cooking. You can easily remove it afterward while shredding the meat.

How do you know when the shoulder is cooked enough?

Slide a fork into the thickest part, it should twist with no resistance and the meat should pull apart on its own. If it still resists, put it back in the covered oven for another thirty minutes.

Can the vegetables be swapped for other seasonal ones?

Yes, tomatoes, red onions or fennel grill just as well and keep the same Mediterranean feel. Always keep the olive oil and thyme, they tie the vegetables back to the lamb.

Can a slow roasted lamb shoulder with grilled vegetables be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a slow roasted lamb shoulder with grilled vegetables?

Allow 5 h in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in a slow roasted lamb shoulder with grilled vegetables?

About 700 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a slow roasted lamb shoulder with grilled vegetables cost?

About €6.40 per person, that's €38.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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