Slow-cookedlambshoulder with roasted lemons


  • 4 lemons
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 (2- to 2 1/2-pound) boneless lamb shoulder, tied
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 4 cups low-sodium chicken broth
  • 1 tablespoon juniper berries
  • Method: 


    Preheat the oven to 350°F. Grate 1 teaspoon lemon zest and set aside. Halve lemons, toss with 1 tablespoon oil and place on a parchment-paper-lined baking sheet. Set aside.

    Season lamb with salt and pepper. In a large Dutch oven, heat remaining 2 tablespoons oil over medium-high heat until hot. Add lamb and brown on all sides, about 10 minutes. Add broth, juniper berries and lemon zest, and bring to a boil. Cover and roast in the oven about 2 hours or until lamb is tender, turning meat several times. 

    With 1 hour roasting time remaining, place the pan of lemon halves onto the bottom rack of the oven and roast about 1 hour or until browned and juicy.

    Transfer roast to a platter. Strain braising liquid through a fine-mesh sieve into a medium bowl. Discard juniper berries. Return liquid to the Dutch oven and bring to a boil. Cook until reduced to about 2 cups.

    Serve lamb with reduced cooking liquid and roasted lemons.
    More Info: 
    PER SERVING:220 calories (100 from fat)11g total fat3g saturated fat75mg cholesterol290mg sodium4g carbohydrate (1g dietary fiber2g sugar)24g protein

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