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Rosemary & Thyme Braised Lamb Shoulder


For the Lamb:

  • 1 (6-pound) bone-in lamb shoulder roast, tied

  • 1 large head garlic, separated into cloves

  • 1-1/2 Tbs kosher salt

  • 1 Tbs grated lemon zest

  • Freshly ground black pepper

  • 1/4 cup extra-virgin olive oil

  • 1 Tbs minced fresh rosemary plus 1 sprig

  • 1 Tbs minced fresh thyme plus 5 sprigs

  • 2 cups dry white wine

  • 2 cups water


For the Sauce:

  • 2 Tbs all-purpose flour

  • 1/2 tsp minced fresh rosemary

  • 1/2 tsp minced fresh thyme

The Perfect Pairing!

Chesterfield Cellars 2017 Red Blend bottle shot for pairing with this recipe.

Chesterfield Cellars 2017 'Carly's Cuvée' Rhône Blend

96 Points + more!



For the Lamb:

Make slits in lamb shoulder all over at 2-inch intervals with a paring knife.


Mix garlic with salt, zest, and 1/2 tsp black pepper into a paste, then stir together with oil and 1 Tbs each of rosemary and thyme. Rub paste all over lamb. Put in heavy pot or roasting pan, then chill, covered, 12-24 hours.

Bring roast to room temperature. Preheat oven to 350˚F with rack in lower third.


Pour wine and water around the lamb and add herb sprigs. Cover roast with sheet of parchment. Cover pot with lid or wrap tightly with heavy-duty foil.


Braise lamb in oven until tender but not falling off the bone, about 3 hours. Increase oven to 450˚F and remove parchment, then braise lamb, covered with lid (or foil), until very tender and top is browned, about 1 hour more.


Carefully transfer lamb to a platter and loosely cover with foil. Let it stand 10 minutes.

For the Sauce:

Pour braising liquid through a fine-mesh sieve, then spoon off and discard fat remaining on liquid (you should have about 2 cups liquid).


Whisk together flour and 1 cup liquid in a bowl until smooth.


Bring remaining liquid to a boil in uncleaned pot, then whisk in flour mixture and boil, whisking, until thickened, about 4 minutes.


Stir in thyme and rosemary and season with salt and pepper. 

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