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Lamb Shoulder with Sumac and Rosemary
Jean from Smith & Truslow
6
15 minutes
2 hours
Mediterranean
Main Course
This roast lamb shoulder with sumac and rosemary is an elegant dinner with very little effort. The lamb is rubbed with lemon juice and olive oil, then pressed with a crust of our organic sumac, rosemary, ground mustard, salt and pepper. Sumac adds a bright, lemony tang that balances the rich meat. Marinate for a few hours, roast and let it rest, then serve with lemon wedges and an extra sprinkle of sumac. Gluten-free, dairy-free and paleo.
Ingredients
- 1 bone-in lamb shoulder (4-5 pounds)
- 4 tablespoons fresh lemon juice (approx. 1 lemon)
- 2 tablespoons olive oil
- 1 1/2 tablespoons sumac
- ½ teaspoon ground mustard
- 2 teaspoons dried rosemary leaf
- 2 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon, cut into wedges
Directions
Dry the lamb shoulder with a paper towel and place in a large bowl.
Add the lemon juice and olive oil and rub into the shoulder.
Mix together the sumac, mustard, rosemary, salt and pepper.
Press the spice blend onto the lamb and create a seasoning crust.
Cover and let marinate in the fridge for 1-3 hours.
- Remove from fridge 20 minutes before cooking.
Preheat oven to 425 degrees.
Place the lamb in a roasting pan, fat side up.
Roast at 425°F for 15 minutes, then reduce the oven to 350°F and roast about 90 minutes more, until the internal temperature reaches 145°F for medium or 160°F for medium-well. Remove from the oven, tent with foil and rest 15-20 minutes before carving.
Plate the lamb and garnish with a sprinkle of sumac and a lemon wedge.
