Description
Slow-roasted lamb shoulder seasoned with fennel, garlic, and a warm honey glaze for a tender, aromatic dinner.
Ingredients
Scale
- 2.5–3 lb boneless lamb shoulder
- 1 tablespoon fennel seeds
- 3 garlic cloves, peeled
- 1 teaspoon fine salt
- 1 large yellow onion, thick-sliced
- 2 cups water
- 2 tablespoons white vinegar
- 2 tablespoons honey
- 1 small garlic clove, finely grated
- Freshly ground black pepper
Instructions
- Crush the fennel seeds, garlic, and salt using a mortar and pestle until fragrant.
- Rub the fennel-garlic paste over the lamb shoulder.
- Spread the sliced onion in a roasting pan and set the lamb on top.
- Pour the water and vinegar around the lamb.
- Cover and roast at 270°F for 5½ hours.
- Increase heat to 390°F and roast uncovered for 20–30 minutes.
- Let the lamb rest before slicing.
- Warm honey, garlic, and pepper to make the glaze.
Notes
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg