{"id":144681,"date":"2024-09-24T11:56:36","date_gmt":"2024-09-24T08:56:36","guid":{"rendered":"https:\/\/www.bennys.co.il\/?p=144681"},"modified":"2026-02-18T16:20:25","modified_gmt":"2026-02-18T14:20:25","slug":"roasted-lamb-shoulder","status":"publish","type":"post","link":"https:\/\/www.bennys.co.il\/en\/roasted-lamb-shoulder\/","title":{"rendered":"Roasted Lamb Shoulder"},"content":{"rendered":"\t\t
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Ingredients:<\/strong><\/h4>
  • 1 lamb shoulder (about 4-5 pounds)<\/li>
  • 3 cloves garlic, minced<\/li>
  • 2 tablespoons olive oil<\/li>
  • 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)<\/li>
  • 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)<\/li>
  • 1 teaspoon paprika<\/li>
  • 1 tablespoon kosher salt<\/li>
  • 1\/2 teaspoon black pepper<\/li>
  • 4 medium potatoes, cut into quarters<\/li>
  • 2 large onions, sliced into thick rings<\/li>
  • 1\/4 cup water or broth (optional for basting)<\/li>
  • Juice of half a lemon (optional)<\/li><\/ul>

    \u00a0<\/p>

    Instructions:<\/strong><\/h4>

    1. Prepare the Lamb:<\/strong> Preheat your oven to 160\u00b0C (325\u00b0F). Rinse and pat dry the lamb shoulder with paper towels.<\/p><\/li>

    2. Prepare Vegetables:<\/strong> In a large roasting pan, arrange the quartered potatoes and sliced onions at the bottom. Drizzle them with a bit of olive oil and sprinkle with salt and pepper. These will serve as a flavorful base for the lamb and absorb the drippings.<\/p><\/li>

    3. Season the Lamb:<\/strong> In a small bowl, mix the garlic, olive oil, rosemary, thyme, paprika, salt, and pepper. Rub this mixture all over the lamb shoulder, ensuring it is evenly coated.<\/p><\/li>

    4. Roasting:<\/strong> Place the seasoned lamb shoulder on top of the potatoes and onions in the roasting pan. Pour a bit of water or broth into the bottom of the pan to keep the lamb moist. Cover the lamb with foil.<\/p><\/li>

    5. Cook Low and Slow:<\/strong> Roast the lamb for 3 to 4 hours, occasionally basting the lamb and vegetables with the pan juices. Remove the foil during the last 30 minutes of cooking to allow the lamb to brown.<\/p><\/li>

    6. Check for Doneness:<\/strong> The lamb is ready when the internal temperature reaches 75\u00b0C (165\u00b0F) and the meat is tender and falls off the bone. Optionally, squeeze some lemon juice over the lamb before serving.<\/p><\/li>

    7. Rest and Serve:<\/strong> Let the lamb rest for 10 minutes before carving. Serve the lamb alongside the roasted potatoes and onions, which will be full of flavor from the lamb drippings.<\/p><\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

      Ingredients: 1 lamb shoulder (about 4-5 pounds) 3 cloves garlic, minced 2 tablespoons olive oil 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary) 2 teaspoons fresh thyme (or 1 teaspoon dried thyme) 1 teaspoon paprika 1 tablespoon kosher salt 1\/2 teaspoon black pepper 4 medium potatoes, cut into quarters 2 large onions, sliced […]<\/p>\n","protected":false},"author":105,"featured_media":144682,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_joinchat":[],"footnotes":"","_links_to":"","_links_to_target":""},"categories":[591],"tags":[437],"class_list":["post-144681","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-437"],"acf":[],"yoast_head":"\nRoasted Lamb Shoulder - \u05d1\u05e0\u05d9\u05e1 - \u05d0\u05d8\u05dc\u05d9\u05d6<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bennys.co.il\/en\/roasted-lamb-shoulder\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Roasted Lamb Shoulder - 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