Dinner for 4

Slow Roasted Rosemary Garlic Lamb

Name: Slow Roasted Rosemary Garlic Lamb
Total time: 225 min
Yield: 4 servings
Cuisine: British and Irish
Ingredients: 1 4/5 kg / 3.5 lb lamb shoulder; 2 tbsp olive oil; 2 tsp salt; 1 tsp black pepper; 1 onion; 1 head garlic; 3 cloves garlic; 8 sprigs rosemary; 1 cup water; 2 tbsp flour; 2 cups beef broth; salt and pepper

Lamb shoulder roasts slowly with onion, garlic, rosemary, and water before becoming a savory beef-broth gravy.

Typical price

$43.20for 4 servings

$10.80 per serving$43.20 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: recipetineats.com

225 minstart to table
Involveddifficulty
4servings as written
$$$$typical cost tier

British and Irish Dairy-free High-protein Family Dinners Cold-weather comfort Winter Spring

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Lamb$9.99/lb typical	3.95 lb	$39.64Typical price
Onions$1.29/lb typical	0.4 lb	$0.52Typical price
Garlic$0.75 each typical	1.25	$0.98Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	0.25	$0.64Typical price
Broth or stock$0.07/oz typical	17 oz	$1.16Typical price
Total for the servings shown		$43.20

Pantry staples you likely have

Olive and cooking oilSalt and pepperFlour

Not included in the cost.

Ingredients

1 4/5 kg / 3.5 lb lamb shoulder
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 onion
1 head garlic
3 cloves garlic
8 sprigs rosemary
1 cup water
2 tbsp flour
2 cups beef broth
salt and pepper

Steps

Heat the oven to 325 F and place the lamb shoulder in a large roasting pan.
Rub the lamb with olive oil, salt, and pepper, then surround it with quartered onion, garlic, and rosemary.
Pour the water into the pan, cover it tightly with foil, and roast for three hours.
Remove the foil and roast for 30 minutes more, until the lamb reaches at least 145 F.
Rest the lamb for 15 minutes, then transfer the pan juices to a saucepan.
Whisk the flour with the beef broth, add it to the saucepan, and simmer for five minutes until thickened.