Lamb Shoulder Roast Boneless

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This lamb roast shoulder is the juiciest and easiest lamb recipe you will ever make. It’s seasoned with robust spices, rosemary, and thyme. This is my fool-proof method of making roast successfully and without any marinating time.

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Lamb is our favorite meat and one we make on every special occasion. This year, for Jewish new year, I made this lamb shoulder roasted with a few spices, and herbs. The meat was so tender and juicy that we did not need the gravy. In fact, the gravy was perfect over mashed potatoes.

Why make this lamb shoulder?

• The recipe is very simple and easy. In fact, if you are a novice at cooking a roast, then this is the perfect roast recipe for you. No tieing and no searing the meat before roasting and yet you get the most tender meat ever!
• Usually, I am a big advocate of marinating meat as long as you can. But, in this one, the spices used are so robust that, while you can, it is not necessary to marinate.
• Most of the ingredients are easy to find or pantry staples.
• The lamb is tender and juicy perfect with or without any gravy.
• And leftovers can be kept for days in an airtight container for days or frozen for up to a month.
• You can also slice chilled beef roast with a sharp knife to make delicious pastrami slices for sandwiches.

Ingredients and substitutes

• Lamb – I am using a boneless lamb shoulder. Ask the butcher to give you a cut that’s high up and just above the bone. Alternatively, you can also get one with the bone removed and tie it with kitchen twine.
• Spices – Today, I am using coriander, cumin, and paprika because these are robust flavors that let me skip the extra marinating time.
• Ginger garlic – Ginger is a great combination of lamb and beef and is often not used. You can omit the ginger. But, if possible, I highly recommend it.
• Fresh herbs – Of course, lamb is always great with fresh rosemary and thyme. Having said that, if you don’t have fresh use 1 tbsp each in your marinade.
• Optional ingredients – you can add 1 teaspoon of onion powder in the marinade along with fresh garlic cloves and lemon juice and lemon zest.

How to make lamb shoulder roast?

Prep

• Preheat the oven to 190°C / 375°F Gas Mark 5 for at least 20 minutes.
• Marinade – in a bowl, combine the spices (paprika, cumin, coriander) along with salt, black pepper, garlic, and ginger. And set aside.
  Pro tip – The spice rub is not wet but almost dry and that is what we want. This way it will stick to the lamb all through the cooking time.

• Lamb – Trim excess fat off the lamb and pat dry on all sides.
  Pro tip – If the lamb is wet, the marinade will slide off the meat as soon as it starts cooking. So, if the meat was frozen, ensure that it is thawed at least an hour before marinating.
• Generously rub the spice marinade all over the lamb making sure to rub the sides as well.
  Pro tip – You can leave this lamb to marinate in the fridge for up to 12 hours or on the counter for an hour. But, it is not necessary.
• Place the lamb in a roasting pan on the roasting rack. Generously brush with olive oil.
  Pro tip – If using a thermometer like me add it in the center in the thickest part of the meat.
• Add one cup of water to the roasting pan to prevent the fat drippings from the lamb from smoking in the oven.
  Pro tip – If you find the water has evaporated and the fat is smoking, feel free to add another cup of water during the roasting time.

Roast

• Roast for about 70 to 80 minutes or until the desired doneness. Mine took about 70 minutes.
  • Medium rare – between 130 F to 135 F, approximately 20 minutes per pound
  • Medium – between 135 F to 140 F, approximately 22 to 23 minutes per pound–
  • and Medium well – between 145 F to 150 F, approximately 25 minutes per pound.
  • Well Done is between 155 to 165 F, or approximately 30 minutes per pound.
• When it reaches desired doneness remove it from the oven. Move the lamb to a serving platter and cover with aluminum foil. Let it rest for at least 20 minutes to help the juices settle.

Gravy

• Place the roasting rack on medium-low heat with 1/2 cup of water. Add the broth and use a flat spatula to deglaze the pan scraping as much as you can, but avoid the burnt parts.
• Then, add the flour and stir well bringing it to a boil on medium-high heat. Continue to cook until it thickens. If necessary add a few tablespoons of water or broth as necessary.
• Strain the gravy through a sieve or mesh to remove any lumps.
• Then, pour into a sauceboat to serve with the lamb over mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, potato wedges, and side salad like avocado, tomato, beet.

Tips for success

• Both the shoulder and leg of lamb are very similar hard-working muscles and would need the same cooking method and temperature. So you can use a leg of lamb for this recipe too.
• Lamb with veggies – you can add up to 4 cups of cubed veggies such as potatoes, carrots, and parsnip, along with a few sprigs of rosemary and thyme in the bottom of the roasting rack. You can also see my recipe for lamb shoulder bone-in in red wine sauce.
• Roasting the lamb– place the lamb on the roasting rack, fat side up uncovered. This will give a nice crusty brown color on the outside.
• Serve lamb roast with – you can try a side of potatoes like
  • mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, potato wedges.
  • Rice pilafs and pilaus are perfect with slow-cooked meats such as quick vegetable pilaf or fragrant rice with fruit and nuts.
  • If you looking for a low-carb alternative try cauliflower rice.
• Side dish for lamb – almost any vegetable works great on the side. Try
  • quick garlic sesame asparagus or garlic Parmesan asparagus, 
  • Swiss chard patties, Kidney Beans Patties
  • Sesame green beans, or Roasted Sweet Potatoes
  • oven-baked butternut squash, or oven-baked carrot sticks.

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Frequently asked questions

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