Rosemary & Thyme Braised Lamb Shoulder

A featured Wine Club recipe for Chesterfield Cellars.
Rosemary & Thyme Braised Lamb Shoulder


This fall-off-the-bone-tender roast is right at home with a Red Blend from your most recent wine club shipment.

Yield: 6
Prep Time: 15 Minutes
Cook Time: 240 Minutes


For Lamb:
• 1 (6-pound) bone-in lamb shoulder roast, tied
• 1 large head garlic, separated into cloves
• 1 1/2 tablespoons kosher salt
• 1 tablespoon grated lemon zest
• Freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 tablespoon minced fresh rosemary plus 1 sprig
• 1 tablespoon minced fresh thyme plus 5 sprigs
• 2 cups dry white wine
• 2 cups water

For Sauce:
• 2 tablespoons all-purpose flour
• 1/2 teaspoon minced fresh rosemary
• 1/2 teaspoon minced fresh thyme


Roast lamb:
Make slits in lamb shoulder all over at 2-inch intervals with a paring knife. Pound garlic with kosher salt, zest, and 1/2 tsp. black pepper to 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 lamb and add herb sprigs. Cover roast with a sheet of parchment. Cover pot with lid or cover roasting pan 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.

Make 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.

Recipe sourced from