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  • Writer's pictureTommy Centola

Roast Shoulder of Lamb with Rosemary

When cooking with wine, don't just grab the lowest price wine you can find. The rule of thumb is is you won't drink it, don't cook with it.

1 (7 to 9 pound) bone-in lamb shoulder

5 clover garlic, sliced

3 sprigs fresh rosemary

3 tablespoons kosher salt

1 tablespoon freshly ground black peppper

3 large onions, cut into large chunks

1 (750-ml) bottle white wine, divided

Preheat oven to 425℉.

Using the tip of a sharp knife, make 1/2-inch deep cuts in lamb shoulder. Place 2 slices of garlic and 4 rosemary needles in each cut. Rub lamb with kosher salt and pepper.

In a large cast-iron pan, spread onion in a single layer. Place lamb on top of onion.

Bake for 15 minutes. Reduce oven temperature to 325℉, and pour half of the wine over lamb. Bake for 30 minutes more; pour remaining wine over lamb, and bake until joints between bones have loosened a bit and move , about 2 1/2 hours more. (Alternatively, the lamb can be tested by inserting a skewer into the thickest portion. If skewer is met with a little of resistance, lamb is ready.) Add a little water or broth to onion as needed to prevent it from buriing.

Let lamb stand for at least 30 minutes before serving


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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