Lamb shoulder braised in a simple mixture of chicken broth, lemon zest and juniper berries transforms into a fork-tender roast. The reduced cooking liquid provides a concentrated jus to keep the lamb moist and warm and the roasted lemons add a bright note to the finished dish.
Special Diets:
Method
Preheat the oven to 350F.
Halve lemons, remove as many seeds as possible and toss with 1 tablespoon oil.
Halve lemons, remove as many seeds as possible and toss with 1 tablespoon oil.
Transfer to a parchment-paper-lined baking sheet and 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 until browned and juicy, about 1 hour.
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.
Nutritional Info
Serving Size
Calories
220
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.