Best Slow Roasted Lamb Shoulder Recipes

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SLOW-ROASTED SHOULDER OF LAMB



Slow-roasted shoulder of lamb image

Perfectly marinated meat that melts in the mouth is a guaranteed crowd-pleaser. Cook this roast for five hours, rest, then sprinkle with zesty gremolata

Provided by Rosie Birkett

Categories     Dinner, Main course

Time 5h15m

Yield Serves 4 with leftovers

Number Of Ingredients 19

2kg lamb shoulder
3 onions, each sliced into 3 thick discs
1 shallot, halved
4 garlic cloves
4 cherry tomatoes
2 anchovies
½ tsp cumin seeds, toasted
½ tsp coriander seeds, toasted
½ tsp pink peppercorns
2 tbsp rosemary leaves
1 thyme sprig, leaves picked
small bunch mint leaves, chopped
70ml white wine
4 tbsp olive oil
1 tbsp brown sugar
zest and juice 1 lemon
zest ½ lemon
1 garlic clove, crushed
1 tbsp finely chopped mint

Steps:

  • Make the marinade. Blitz 1 halved shallot, 4 garlic cloves, 4 cherry tomatoes, 2 anchovies, ½ tsp toasted cumin seeds, ½ tsp toasted coriander seeds, ½ tsp pink peppercorns, 2 tbsp rosemary leaves, leaves from 1 thyme sprig, chopped leaves from a small bunch mint, 70ml white wine, 4 tbsp olive oil, 1 tbsp brown sugar and zest of juice of 1 lemon in a food processor.
  • Pierce 2kg lamb shoulder all over with a sharp knife, put it in a large roasting tin and slather the marinade onto the meat, coating thoroughly.
  • Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.
  • Take the lamb out of the fridge at least half an hour before you cook it to bring it to room temperature. Heat oven to 160C/140C fan/gas 3.
  • Put 3 onions, each sliced into 3 thick disks, in the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hrs, basting the meat occasionally.
  • Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.
  • Return the tin of onions and marinating juices to the oven to keep warm.
  • Combine zest ½ lemon, 1 crushed garlic clove and 1 tbsp finely chopped mint in a bowl.
  • Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.
  • Skim off any fat from the juices and serve alongside the lamb.You can use the leftover meat in Rosie's lamb shoulder flatbread recipe (see 'goes well with').

Nutrition Facts : Calories 776 calories, Fat 56 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.6 milligram of sodium

INCREDIBLE SLOW ROASTED SHOULDER OF LAMB



Incredible Slow Roasted Shoulder of Lamb image

This is an amazing recipe, very slightly adapted from Jamie Oliver's "Jamie at Home" recipe book and television series. Don't be fooled by the simple ingredients - the flavour in this is amazing! What's more, the shoulder is one of the cheaper cuts of lamb and this recipe will serve 6 generously. I love that you can plonk it in the oven early in the morning, and forget about it for four hours. It emerges moist and so tender it just falls off the bone. No need to slice it, just pull it apart with two forks. I served it with Paris Mash (finely mashed potatoes with lashings of butter, cream and milk), and finely sliced white and red cabbage, English spinach and rocket (arugula) lightly boiled in salted water (I used the potato water) then drained and tossed with a knob of butter. Unbelievably good! You could serve this to anyone!

Provided by Kookaburra

Categories     Lamb/Sheep

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 (2 kg) lamb shoulder, bone in (ask the butcher to score lightly between the bones for you)
1 bunch fresh rosemary (a large bunch, or two small bunches)
1 bulb of garlic, unpeeled (use 2 bulbs if you love garlic)
olive oil
sea salt, crushed
black pepper, freshly ground
1 tablespoon flour
500 ml chicken stock (from a can or carton is fine)
2 tablespoons capers, soaked, drained and chopped (optional, I hate capers, so I leave them out)
1 bunch of fresh mint, leaves picked off and very finely chopped (a large bunch, or 2 small bunches)
2 tablespoons red wine vinegar

Steps:

  • First, preheat your oven up as hot as it will go.
  • Now, using a sharp knife, slash through the fat layer of the lamb at about 1" (2.5cm) intervals, then do it in the opposite direction to form a diamond pattern.
  • Pour a little olive oil into the base of a high-sided (2-3" deep) roasting tin and then add half of the rosemary sprigs - Jamie is quite generous with the amount of rosemary, so don't be shy about it - I guess I used about 12 x 5" sprigs on the bottom, and another 10-12 on top).
  • Scatter over half of the unpeeled garlic cloves (a full bulb if you're a garlic freak, half a bulb if you're a little more timid).
  • Now place the lamb on top, pour over enough oil to coat the lamb and rub it in with your hands.
  • Sprinkle with sea salt and black pepper and rub into the lamb.
  • Scatter the rest of the rosemary and garlic cloves on top of the lamb.
  • Cover the roasting tin tightly with aluminium foil (you may need several layers to make sure it's tightly covered), then place on the centre rack of the pre-heated oven.
  • Immediately turn the heat down to 170°C (325°F) or slightly lower if your oven is fan forced - I cooked mine at 160°C in my fan forced oven.
  • Cook for four hours.
  • When the lamb is cooked, remove from the oven, remove the foil, and you will find the large bone simply pulls away clean.
  • Now, use two forks to separate the meat from the smaller bones, and pile the meat onto a plate - being careful to remove any small bones.
  • Cover meat and keep warm while you prepare the sauce.
  • Remove and discard any sprigs of rosemary in the baking tin - (don't worry about the little leaves that have fallen off the sprigs).
  • Remove the roasted garlic cloves to a plate and let them cool a little.
  • Pour off all but about 1 tablespoon of oil, but try to ensure that you leave the cooking liquor in the pan - this is achieved easily with a separating jug OR you can pour the whole lot into a tall glass and allow the oil to rise to the top, pour off the excess oil, and pour the rest back into the pan.
  • Now, pop the roasted garlic cloves out of their skins, add to the roasting pan and smash up with the back of a wooden spoon.
  • Place the roasting pan on the stove (I place it over two hobs) over a medium heat.
  • Stir in 1 tablespoon of flour, then stirring constantly with a wooden spoon, gradually add the chicken stock.
  • Boil, stirring, for about 5 minutes (this doesn't make a thick gravy, so don't be concerned if it doesn't thicken much).
  • Now add the finely chopped mint and the red wine vinegar and the capers if using.
  • Boil briefly and then pour into a jug remember this is more of a sauce than a gravy, so it won't be thick.
  • Serve the lamb, giving each person about 3-4 tablespoons of the sauce poured over the top of the meat.

SLOW-ROASTED LAMB SHOULDER WITH BRUSSELS SPROUTS AND CRISPY KALE



Slow-Roasted Lamb Shoulder with Brussels Sprouts and Crispy Kale image

Slow-Roasted Lamb Shoulder with Brussels Sprouts and Crispy Kale

Provided by Donna Hay

Yield 4-6 servings

Number Of Ingredients 14

1 tablespoon fennel seeds
1 tablespoon cumin seeds
2 cloves garlic, crushed
6 sprigs oregano
1/4 cup brown sugar
1 teaspoon sea salt
1/4 cup malt vinegar
1/4 cup extra-virgin olive oil
1 (4 1/2-pound) bone-in lamb shoulder
1 cup water
1 pound Brussels sprouts, trimmed and halved
Sea salt and cracked black pepper
1/2 cup smoked almonds, chopped
5 1/4 ounces baby kale leaves

Steps:

  • Preheat oven to 350°F. Place the fennel and cumin seeds in a mortar and pound with a pestle until fine. Add the garlic, oregano, brown sugar, salt, vinegar and 2 tablespoons of the oil and mix to combine. Rub the lamb with the spice mixture and place in a large roasting pan. Add the water and cover with aluminum foil.
  • Roast for 2 hours, remove the foil and spoon over the cooking liquid. Roast for 40 more minutes or until golden brown. Place the Brussels sprouts, salt, pepper and the remaining oil in a large bowl and toss to combine. Transfer to a lightly greased rimmed baking sheet lined with non-stick parchment paper and roast for 15-20 minutes or until golden. Add the almonds and kale and roast for 5 more minutes or until the kale is crisp. Serve the lamb with the greens.

SLOW-ROASTED LAMB SHOULDER WITH CORIANDER SEEDS



Slow-Roasted Lamb Shoulder With Coriander Seeds image

Provided by Julia Moskin

Categories     dinner, roasts, main course

Time 6h

Yield 8 to 10 servings

Number Of Ingredients 8

1 8- to 10-pound bone-in lamb shoulder roast with good layer of fat on top (see note)
3 tablespoons whole coriander seeds
Coarse sea salt
black pepper
Extra virgin olive oil
2 tablespoons flour
3 cups hot lamb or chicken stock
Roasted potatoes, for serving

Steps:

  • Bring lamb to room temperature before cooking. Heat oven to 275 degrees. In a dry skillet over medium heat, toast coriander seeds until aromatic. Crack 2 tablespoons seeds in a mortar. In mortar or spice grinder, grind remaining seeds until fine; set aside.
  • Use a sharp knife to score fat on roast, making shallow cuts in a crisscross pattern. Rub all over, including cuts, with cracked coriander seeds, salt and pepper. Place in a roasting pan and drizzle all over with olive oil.
  • Roast about 6 hours, until tender and brown all the way through. Internal temperature will be about 165 degrees. (If pressed for time, cook at 325 degrees for about 3 hours, but result will not be quite as succulent.) Let rest on carving board, covered with foil, 15 minutes.
  • Meanwhile, make gravy. Tilt roasting pan and spoon off fat. Place pan on stove over low heat, sprinkle in flour and whisk up browned bits from pan. When flour is just golden, pour in stock and whisk well. Add ground coriander and simmer until thickened to taste. Season with salt and pepper. Carve lamb into thick slices so that each piece includes crust. Serve with roasted potatoes and coriander gravy.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 204 milligrams, Sugar 1 gram

SLOW-ROASTED LAMB SHOULDER



Slow-Roasted Lamb Shoulder image

Lamb shoulder is a tender, affordable cut of meat and also one of the most important meats of the Spanish cuisine. The combination of briny ingredients and slow-roasting technique make this a juicy, elegant holiday centerpiece.

Provided by Seamus Mullen

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 8

1 cup pitted black olives, preferably Kalamata
5 cloves garlic, peeled and lightly crushed
6 slices quick-cured lemons, substitute 6 to 8 slices of lemon peel
1/4 cup flavored oil from the Quick Cured Lemons, or extra virgin olive oil
1 each rosemary, thyme and oregano sprigs
1 boneless lamb shoulder
Kosher salt
Black pepper

Steps:

  • In a food processor, pulse together the pitted olives, garlic, cured lemon slices, olive oil and herbs to form a rustic paste. Be careful not to overprocess; you want the paste to stay a bit coarse.
  • Preheat the oven to 325 degrees F. Open the lamb shoulder up on a cutting board and use a sharp knife to trim and score the flesh. Season the inside with salt. Rub the inside of the lamb with the seasoning paste. Carefully roll the lamb tightly and truss, or tie, with butcher's twine. Season the outside of the roast with salt and pepper. Place the roast on a wire rack set inside a deep roasting pan. Roast the shoulder in the preheated oven for 1 hour 25 minutes.
  • After 1 hour 25 minutes, remove the lamb from the oven and check the internal temperature of the roast with a metal probe thermometer the inside should read between 145 and 150 degrees F. If the temperature is lower, return the lamb to the oven and keep cooking until the desired internal temperature is reached.Once the lamb is cooked, set it aside in a warm place to let it rest for at least 15 minutes before slicing and serving. Carefully remove the butcher's twine. With a sharp knife, carve the shoulder into thin slices. Arrange on a serving platter, season with coarse sea salt if you like, and serve immediately.

INCREDIBLE SLOW ROASTED SHOULDER OF LAMB



INCREDIBLE SLOW ROASTED SHOULDER OF LAMB image

Categories     Lamb

Yield 6 people

Number Of Ingredients 13

Lamb
1 (2 kg) lamb shoulder , bone in (ask the butcher to score lightly between the bones for you)
1 bunch fresh rosemary (a large bunch, or two small bunches)
1 bulb of garlic , unpeeled (use 2 bulbs if you love garlic)
to taste olive oil
to taste sea salt , crushed
to taste black pepper , freshly ground
Sauce
1 tablespoon flour
500 ml chicken stock (from a can or carton is fine)
2 tablespoons capers , soaked, drained and chopped (optional, I hate capers, so I leave them out)
1 bunch fresh mint , leaves picked off and very finely chopped (a large bunch, or 2 small bunches)
2 tablespoons red wine vinegar

Steps:

  • First, preheat your oven up as hot as it will go. 2Now, using a sharp knife, slash through the fat layer of the lamb at about 1" (2.5cm) intervals, then do it in the opposite direction to form a diamond pattern. 3Pour a little olive oil into the base of a high-sided (2-3" deep) roasting tin and then add half of the rosemary sprigs - 4Scatter over half of the unpeeled garlic cloves 5Now place the lamb on top, pour over enough oil to coat the lamb and rub it in with your hands. 6Sprinkle with sea salt and black pepper and rub into the lamb. 7Scatter the rest of the rosemary and garlic cloves on top of the lamb. 8Cover the roasting tin tightly with aluminium foil (you may need several layers to make sure it's tightly covered), then place on the centre rack of the pre-heated oven. 9Immediately turn the heat down to 170C (325F) or slightly lower if your oven is fan forced - I cooked mine at 160C in my fan forced oven. 10Cook for four hours.

SLOW-ROASTED SPRING LAMB SHOULDER WITH SPRING ONION AND FAVA BEAN SALAD



Slow-Roasted Spring Lamb Shoulder with Spring Onion and Fava Bean Salad image

Celebrate the fresh flavors of spring with this seasonal menu from chef Shea Gallante. Perfect for Easter, this dish tastes even better when prepared a day in advance.

Provided by Martha Stewart

Number Of Ingredients 23

1/2 cup canola oil
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon paprika
1/2 teaspoon ground fennel seed
Coarse salt and freshly ground black pepper
1 (5- to 7-pound) bone-in lamb shoulder
3 spring onions, trimmed and sliced crosswise, white and light green parts only or 1 head garlic, halved horizontally, cloves separated
2 sprigs fresh rosemary
3 red onions, sliced
2 ribs celery, cut crosswise into 1-inch pieces
1 large carrot, sliced
6 ounces homemade or store-bought low-sodium beef stock
6 sprigs fresh thyme
1/4 cup sun-dried tomatoes (not oil-packed)
2 tablespoons canola oil
1 pound mixed spring onions, such as bulb, red, golden, or ramps, trimmed and cut uniformly
1 teaspoon honey
1/2 cup homemade or store-bought low-sodium vegetable stock
1 tablespoon champagne vinegar
2 tablespoons olive oil
1 shallot, minced
2 cups fresh shelled fava beans
1 tablespoon thinly sliced fresh mint leaves

Steps:

  • Make the lamb: Preheat oven to 400 degrees.
  • In a small bowl, mix together 1/4 cup oil with nutmeg, paprika, and fennel. Rub lamb all over with spice mixture and season with salt and pepper. Heat remaining 1/4 cup oil in a large Dutch oven or roasting pan over high heat. Add lamb and cook, turning on all sides, until seared.
  • Remove lamb from pan. Make small incisions in lamb, about 2 inches apart; alternate tucking spring onion slices or garlic cloves and rosemary into incisions. Place remaining spring onion slices or garlic cloves, onions, celery, and carrots in roasting pan and set lamb on vegetables. Add beef stock and thyme to pan and bring to a boil over medium-high heat; cover tightly with parchment paper-lined aluminum foil. Transfer to oven and cook 5 to 10 minutes; reduce heat to 300 degrees. Cook until lamb is tender and pulling away from the bone, 3 1/2 to 4 hours. Remove from oven and let stand in pan for 2 hours.
  • Remove lamb from pan and carefully remove bone, leaving as much meat in one piece as possible. Strain cooking liquid and set aside; discard solids.
  • Make the salad: Meanwhile, preheat oven to 350 degrees. Place sun-dried tomatoes in a small bowl and add enough water to cover; let stand until rehydrated, about 10 minutes. Drain, finely chop, and set aside.
  • Heat canola oil in a medium ovenproof skillet over medium high heat. Add onions and cook until charred. Add honey and cook until onions are caramelized, about 2 minutes. Add vegetable stock and vinegar to deglaze. Transfer to oven and cook until just tender, 10 to 20 minutes. Transfer to a medium bowl.
  • Meanwhile, heat olive oil in another medium skillet over medium-high heat. Add shallot and cook, stirring, until soft and translucent. Add fava beans and cook, stirring, until tender, 3 to 4 minutes. Stir in sun-dried tomatoes and remove from heat. Add to bowl with onions; add mint and season with salt and pepper. Serve with lamb and reserved strained cooking liquid.

SLOW-COOKED SHOULDER OF LAMB WITH ROASTED VEGGIES



Slow-Cooked Shoulder of Lamb With Roasted Veggies image

This is a Jamie Oliver recipe that we make often. I have also used butterflied leg of lamb successfully.

Provided by Wendys Kitchen

Categories     One Dish Meal

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 1/4 kg lamb shoulder
olive oil
sea salt
fresh ground pepper
1 head garlic, broken into clove
fresh rosemary sprig
2 red onions, peeled and quartered
3 carrots, peeled and chopped
2 sticks celery, cut into pieces
1 large leek, trimmed and cut
800 g tinned whole tomatoes
2 bay leaves
fresh thyme sprig
4 ripe tomatoes, quartered
750 ml red wine

Steps:

  • Preheat oven to 200°C (400°F).
  • Rub leg with oil, salt and pepper.
  • Put into roasting tray.
  • Using a sharp knife make small incisions all over the lamb and poke rosemary leaves and quartered garlic cloves inches.
  • Add rest of garlic cloves, onions, carrots, celery, leeks and fresh tomatoes to the tray.
  • Tuck remaining herbs under the meat.
  • Pour tinned tomatoes over the top, followed by the wine.
  • Cover tray tightly with double layer of foil.
  • Put into oven, turning down temperature to 170°C (300°F).
  • Cook 3.5 to 4 hours.

Nutrition Facts : Calories 1187.9, Fat 81.2, SaturatedFat 35, Cholesterol 270.5, Sodium 282.7, Carbohydrate 23.7, Fiber 4.8, Sugar 10.3, Protein 65.9

SLOW-ROASTED LAMB SHOULDER WITH PANCETTA



Slow-Roasted Lamb Shoulder with Pancetta image

For a classic side, heat drained canned white beans with olive oil, chopped garlic, and chopped fresh sage. **What to drink:** A full-bodied red wine with black cherry flavors and hints of pepper, like Ravenswood 2002 Monte Rosso Zinfandel from Sonoma ($32).

Yield Makes 8 servings

Number Of Ingredients 5

8 garlic cloves, peeled
4 ounces pancetta (Italian bacon), diced
3 tablespoons chopped fresh rosemary
2 teaspoons cracked black pepper
1 4-pound rolled boned lamb shoulder (about 7 pounds before boning), excess fat trimmed

Steps:

  • Drop garlic down feed tube of mini processor; chop finely. Scrape down bowl sides. Add pancetta, rosemary, and pepper; blend to coarse paste. Using small sharp knife, make 1/2-inch-deep slits all over lamb and fill each with pancetta paste. Spread any remaining paste over outside of lamb. Place lamb, seam side down, in roasting pan. Do ahead Can be prepared 1 day ahead. Cover with plastic wrap and chill.
  • Preheat oven to 300F. Roast lamb uncovered until very tender and thermometer inserted into center registers 170F, about 5 hours. Transfer to platter; let rest 15 minutes.
  • Cut lamb crosswise into 1/2-inch-thick slices. Pour pan juices into bowl. Remove and discard fat from surface. Spoon pan juices over lamb.

SLOW ROASTED LAMB SHOULDER WITH HOMEMADE HARISSA



SLOW ROASTED LAMB SHOULDER WITH HOMEMADE HARISSA image

Categories     Lamb     Roast     Dinner

Yield 6 Servings

Number Of Ingredients 14

1/4 teaspoon caraway seeds
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
2 ounces ancho chiles (about 4) stemmed and seeded
1 tablespoon smoked sweet paprika
1 tablespoon lemon juice
3 large garlic cloves, 1 clove mashed to a paste
1/4 cup extra-virgin olive oil
Kosher salt
One 3-pound lamb shoulder roast on the bone
1 cup plain Greek yogurt
2 tablespoons chopped cilantro
Freshly ground pepper
Lettuce leaves and warm naan, for serving

Steps:

  • 1. In a spice grinder, finely grind the caraway, coriander and cumin seeds. In a microwave-safe bowl, cover the ancho chiles with water and microwave at high power for 2 minutes. Let cool slightly, then transfer the softened chiles and 2 tablespoons of the soaking liquid to a blender. Add the ground spices, paprika, lemon juice, the 2 whole garlic cloves, 2 tablespoons of the olive oil and 1 tablespoon of salt. Puree the harissa until smooth. 2. Set the lamb in a medium roasting pan and rub 1/2 cup of the harissa all over the meat; let stand at room temperature for 2 hours or refrigerate overnight. 3. Preheat the oven to 325°. Add 1/2 cup of water to the roasting pan and cover the pan loosely with foil. Roast the lamb for 2 1/2 hours, adding water to the pan a few times to prevent scorching. Remove the foil and roast for about 2 1/2 hours longer, until the lamb is very brown and tender; occasionally spoon the pan juices on top. Let stand for 20 minutes. 4. Meanwhile, in a small bowl, combine the yogurt with the cilantro, mashed garlic clove and the remaining 2 tablespoons of olive oil. Season with salt and pepper. 5. Using forks or tongs, pull the lamb off the bone in large chunks. Using your fingers, pull the meat into smaller shreds and serve with the yogurt sauce, lettuce leaves, naan and the remaining harissa. MAKE AHEAD The harissa can be refrigerated for up to 1 week. The whole roasted lamb shoulder can be refrigerated overnight; rewarm before serving.

VIGNOLA CINQUE TERRE, SLOW ROASTED LAMB SHOULDER WITH BEANS



Vignola Cinque Terre, Slow Roasted Lamb Shoulder With Beans image

Make and share this Vignola Cinque Terre, Slow Roasted Lamb Shoulder With Beans recipe from Food.com.

Provided by Chuck Hughes

Categories     Lamb/Sheep

Time 12h50m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons garlic, chopped fine
2 tablespoons fresh rosemary, chopped fine
2 tablespoons fresh sage, chopped fine
salt & freshly ground black pepper
fennel pollen, for seasoning
2 ounces cider vinegar
2 tablespoons honey
2 lbs lamb shoulder, de-boned
extra-virgin olive oil, for roasting
4 (3-ounce) pieces trimmed loin lamb
salt & freshly ground black pepper
extra-virgin olive oil
2 cups beans, washed and soaked in cold water overnight
1 small onion, julienne
1 sprig fresh rosemary
extra-virgin olive oil
1 tablespoon chopped fresh sage

Steps:

  • For the lamb shoulder:.
  • Preheat the oven to 290 degrees F.
  • Make a dry rub mixture by mixing together the garlic, rosemary, sage, some salt, pepper and fennel pollen. Mix together the vinegar and honey. Coat the lamb with olive oil and the dry rub mixture and place on a small baking sheet with a rack.
  • Roast for 4 hours, basting with the vinegar mixture every 45 minutes. Cover with tin foil to let rest.
  • For the beans:.
  • Meanwhile, place the beans in a pot and cover with cold water. Add the onions and rosemary and bring to boil. Reduce to a simmer and cook until the beans are cooked through to the center, about 2 hours. Remove from the heat and drain.
  • Dress with some olive oil, the sage and some salt and pepper.
  • For the lamb loin:.
  • Preheat the grill to high heat.
  • Coat the loin pieces with olive oil and sprinkle with salt and pepper. Sear the meat on the grill evenly on each side, 2 minutes per side. Let rest before serving with the lamb roast and beans.

Nutrition Facts : Calories 654.3, Fat 49.1, SaturatedFat 21.2, Cholesterol 163.7, Sodium 141.6, Carbohydrate 12.9, Fiber 1.1, Sugar 9.5, Protein 38.4

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