Description
A tender lamb shoulder recipe glazed with garlic and honey, served with roasted pears for a fall-inspired meal.
Ingredients
Scale
- 1 bone-in lamb shoulder (about 4–5 pounds)
- 6 garlic cloves, minced
- 1/4 cup honey
- 4 ripe pears, halved and cored
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh rosemary sprigs
Instructions
- Preheat the oven to 325°F (165°C).
- Season the lamb shoulder with salt, pepper, and minced garlic.
- In a small bowl, mix honey with olive oil to create a glaze.
- Place the lamb in a roasting pan and brush with the honey glaze.
- Arrange the pear halves around the lamb and add rosemary sprigs.
- Roast in the oven for 3 hours, basting occasionally, until the lamb is fall-apart tender.
- Remove from oven and let rest for 15 minutes before serving.
Notes
For best results, use ripe pears that are not overly soft. Pair with a side of vegetables for a complete meal.
Nutrition
- Calories: 550
- Sugar: 15g
- Fat: 35g
- Carbohydrates: 25g
- Protein: 45g