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fall-apart Provencal herb lamb shoulder in a wide horizontal shot, pulled into chunks on a rustic platter with herbs and roasted garlic and pan juices on a country holiday table, natural light, shallow depth of field, landscape orientation

Provençal Herb Lamb Shoulder

Lamb shoulder is slow-roasted with herbes de Provence, garlic, and white wine until melting and tender.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 lb lamb shoulder
  • 2 tbsp herbes de Provence
  • 6 cloves garlic slivered
  • 0.5 cup white wine
  • 1 cup chicken broth
  • 3 tbsp olive oil
  • 1.5 tsp salt
  • 0.5 tsp black pepper

Method
 

  1. Preheat oven to 325F and rub the lamb shoulder with olive oil, herbes de Provence, salt, and pepper.
  2. Poke slits in the meat and tuck in slivers of garlic.
  3. Place in a roasting pan and pour the wine and broth around the lamb.
  4. Cover tightly with foil and roast for 2.5 hours.
  5. Uncover and roast 30 more minutes until browned and fall-apart tender.
  6. Rest 10 minutes, then pull into chunks and serve with the pan juices.