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Serve with roasted vegetables, mashed potatoes, or a fresh green salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the oven covered with foil to retain moisture.
Variations:
Add lemon zest or mustard to the garlic-rosemary rub for added zing.
Substitute honey with maple syrup or balsamic glaze for different flavor profiles.
Include root vegetables like carrots and potatoes in the roasting pan for a one-pan meal.
FAQ:
Q: Can I use a boneless lamb shoulder?
Yes, but adjust cooking time as boneless cuts may cook faster.
Q: How do I know when the lamb is done?
The meat should be tender and pull apart easily; internal temperature should be about 190°F (88°C) for slow-roasted shoulder.
Q: Can I prepare this in a slow cooker?
Yes, you can cook the lamb shoulder on low for 6-8 hours, then finish under the broiler with honey glaze to caramelize.
Q: What sides pair best with this lamb?
Roasted potatoes, steamed green beans, mint sauce, or a simple couscous salad complement the rich flavors well.
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