Ingredients
Gather these ingredients, some of which might already be in your pantry, and prepare to create a dish that will become a family favorite.
- 1 (4-5 pound) lamb shoulder, bone-in
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 lemon, juiced
If you’re missing an ingredient, don’t worry. You can substitute dried herbs for fresh ones, or use maple syrup instead of honey for a slightly different sweetness. It’s all about making the recipe your own, just like Abuela taught me.
Instructions
- Preheat your oven to 325°F (165°C).
- Pat the lamb shoulder dry with paper towels. Rub it with olive oil, then season generously with salt, pepper, garlic, rosemary, thyme, and cumin. My abuela always said seasoning was like storytelling — be generous and sincere.
- Place the lamb in a roasting pan and cover with foil. Roast in the preheated oven for 3 hours, basting occasionally with its own juices.
- While the lamb is roasting, prepare your glaze by combining balsamic vinegar, honey, soy sauce, and lemon juice in a saucepan. Simmer over medium heat until slightly reduced and syrupy, about 10 minutes.
- After 3 hours, remove the foil from the lamb and brush the glaze over it. Increase the oven temperature to 375°F (190°C) and roast for an additional 30-40 minutes, or until the lamb is tender and the glaze is caramelized.
- Remove from the oven and let it rest for 15 minutes before carving. This resting phase is crucial, allowing the juices to redistribute throughout the meat, ensuring each bite is as juicy as the last.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International