Prep Time: 30 Minutes
Cook Time: 2 Hours
Yield: Serves 4 - 6
Recipes
Premier Series Wine Club
Audrey Shannon's Lamb Shoulder Roast
This recipe is shared by Audrey Shannon from Shannon Ridge Winery. Pairs well with their Wrangler Red wine. On top of making wine, Shannon Ridge Winery raises the lamb and produces the olive oil used in this recipe.
Ingredients
- 1 lamb shoulder roast
- 1/2 cup olive oil
- 1 cup fresh rosemary, divided
- salt and pepper, to taste
- garlic salt, to taste
- 1 bag red potatoes
- 1 bag pearl onions
- 1 cup white wine (or water if preferred)
Preparation
- Preheat oven to 400°F
- Rub your roast with olive oil and seasoning. While you have your lamb soaking up the seasoning have a hot skillet going with olive oil. You want the oil sizzling.
- Braise/brown the roast in the pan to lock in juices. Braise until the meat is a beautiful golden brown on all four sides.
- Place potatoes and onions in a baking dish and season with salt, pepper and a dash of rosemary.
- Pour the excess oil from browning the lamb on top of the potatoes and onions.
- It’s best if your baking dish has an elevated baking rack, so that you put your meat on top, over the veggies. The juices from the lamb will season your veggies.
- Add white wine or water to the baking dish. Cover roast with the rest of the rosemary.
- Cover baking dish with foil. Bake about 2 hrs.
- Do not check roast until your 2 hrs is almost up. Check with a meat thermometer. You want your lamb “Rare” at about 145 degrees, lamb should never be cooked well done.
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My husband and I received a Premier membership as a Christmas gift last year. We have really enjoyed making new wine discoveries, and decided to extend our membership after it expired. We like the variety of a new red and white wine that come in a Premier box. I have personally enjoyed reading the copy of ‘Uncorked’ that accompanies each shipment. I know that hard copy magazines are a bit old school and are expensive to produce; however, its format and length are not too “committing” in this busy world. I’ve learned some new things about wines and their care and feeding, and it’s always great to read the back stories of the vintners, even those whose wines are not part of my box. Your website is also fun to explore and easy to navigate. Lastly, I have only had a couple of phone interactions with your colleagues, and they have been, without fail, helpful and gracious.
My husband and I received a Premier membership as a Christmas gift last year. We have really enjoyed making new wine discoveries, and decided to extend our membership after it expired. We like the variety of a new red and white wine that come in a Premier box. I have personally enjoyed reading the copy of ‘Uncorked’ that accompanies each shipment. I know that hard copy magazines are a bit old school and are expensive to produce; however, its format and length are not too “committing” in this busy world. I’ve learned some new things about wines and their care and feeding, and it’s always great to read the back stories of the vintners, even those whose wines are not part of my box. Your website is also fun to explore and easy to navigate. Lastly, I have only had a couple of phone interactions with your colleagues, and they have been, without fail, helpful and gracious.
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What a great way to experience many diverse Cali wines, and still support small businesses. Your wine consultants have been pleasant to talk to and quite informative. I'm really glad I found your company.