Uruguayan-Style Roasted Lamb
A slow-cooked, dense, roasted lamb dish inspired by Uruguay, perfect for a Mexican-style dinner.
Ingredients
- ●1.5 pounds Lamb shoulderBone-in for added flavor
- ●3 cloves Roasted garlicMince before using
- ●1 cup Dense, slow-roasted tomatoesFresh or canned work well
- ●3 medium Roast carrotsPeel and chop into 1-inch pieces
- ●1/4 cup Uruguayan chimichurriHomemade or store-bought
- ●to taste Salt and pepper
- ●1/4 cup Fresh parsleyChopped for garnish
Instructions
- 1
Preheat oven to 325°F (160°C).
- 2
Season the lamb shoulder with salt and pepper.
- 3
In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat.
- 4
Sear the lamb shoulder until browned on all sides, about 2-3 minutes per side.
- 5
Add the roasted garlic, slow-roasted tomatoes, and carrots to the pot.
- 6
Pour in enough beef broth to cover the lamb, about 1 cup.
- 7
Cover the pot with a lid and transfer to the preheated oven.
- 8
Braise the lamb for 2 1/2 to 3 hours, or until tender and falling apart.
- 9
Remove the pot from the oven and brush the lamb with Uruguayan chimichurri.
- 10
Let the lamb rest for 10-15 minutes before slicing and serving.
- 11
Garnish with chopped parsley and serve with additional chimichurri on the side.