Lou Meek's Lamb

Elevate your dinner table with Lou Meek’s Lamb, a show-stopping recipe that blends rustic charm with bold Mediterranean-inspired flavors. This slow-roasted bone-in lamb shoulder is marinated in a vibrant mix of garlic, fresh rosemary, thyme, smoked paprika, cumin, coriander, and a zesty splash of lemon, ensuring every bite is infused with aromatic perfection. Gently braised with chicken stock and oven-roasted until irresistibly tender, this dish pulls apart effortlessly and bursts with juicy richness. Perfect for a cozy gathering or festive occasion, Lou Meek’s Lamb pairs beautifully with roasted vegetables, fluffy couscous, or a fresh green salad. With minimal prep time and a guaranteed melt-in-your-mouth finish, this recipe is your go-to for impressing family and friends. Try it today for a satisfying meal that’s as comforting as it is unforgettable!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 6

Ingredients

• 4 lbs bone-in lamb shoulder
• 3 tbsp olive oil
• 4 pieces garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 tsp salt
• 1 tsp black pepper
• 1 cup chicken stock

Directions

Step 1

Preheat your oven to 325°F (162°C).

Step 2

In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, cumin, coriander, smoked paprika, lemon juice, lemon zest, salt, and black pepper to create a marinade.

Step 3

Rub the marinade generously over the lamb shoulder, ensuring it is well-coated on all sides. Allow it to marinate at room temperature for 30 minutes, or cover and refrigerate for up to 24 hours for deeper flavor.

Step 4

In a large oven-safe roasting pan or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the lamb shoulder on all sides until it is golden brown, about 4-5 minutes per side.

Step 5

Remove the lamb shoulder from the pan and set it aside. Pour the chicken stock into the pan, scraping up any browned bits on the bottom to deglaze.

Step 6

Return the lamb to the pan. Cover it tightly with a lid or aluminum foil to trap the steam and keep the lamb moist during the cooking process.

Step 7

Place the pan in the preheated oven and cook the lamb for 3 hours, or until it is tender and easily pulls apart with a fork. Halfway through cooking, baste the lamb with the pan juices to enhance its flavor.

Step 8

Once cooked, remove the lamb from the oven and let it rest for 10 minutes before carving or shredding.

Step 9

Serve the lamb with its juices alongside roasted vegetables, couscous, or your choice of side dish. Enjoy!

Nutrition Facts

Serving size	(2282.2g)

Amount per serving	% Daily Value*
Calories	5062.1

Total Fat 409.7g	0%
Saturated Fat 151.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1382.1mg	0%
Sodium 6124.5mg	0%
Total Carbohydrate 13.8g	0%
Dietary Fiber 3.9g	0%
Total Sugars 2.1g
Protein 341.7g	0%

Vitamin D 0IU	0%
Calcium 289.6mg	0%
Iron 33.0mg	0%
Potassium 4780.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.2%

Protein: 26.8%

Carbs: 1.1%