Slow-Cooked Lamb Shoulder with Garlic Herb Drippings and Buttered Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Cooked Lamb Shoulder with Garlic Herb Drippings and Buttered Mushrooms

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Lamb Shoulder with Garlic Herb Drippings and Buttered Mushrooms

Savor the tender, slow-cooked lamb shoulder infused with aromatic garlic and fresh herbs. Paired with rich, buttery mushrooms that soak up every bit of the luscious drippings, this ancestral-inspired dish delivers deep, comforting flavors and a balanced, satisfying finish.

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NUTRITION

554kcal
Protein
36.4g
Fat
44.3g
Carbs
3.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shoulder (170g)

1 cup sliced Whole Mushrooms (70g)

1 tsp Unsalted Butter for mushrooms

1 tbsp Unsalted Butter for drippings

1 tsp extra Unsalted Butter for drippings

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt (pinch)

Black Pepper (pinch)

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PREPARATION

  • 1

    Preheat your oven to 300°F.

  • 2

    Season the lamb shoulder generously with salt and pepper. Arrange it in a deep, oven-safe pot or Dutch oven along with the garlic cloves, rosemary, and thyme.

  • 3

    Add a small knob of butter (the 1 tbsp piece) to the pot so it melts over the meat and mixes with the natural juices, creating a flavorful base for the drippings.

  • 4

    Cover the pot tightly and place it in the oven. Slow-cook the lamb for about 2.5 to 3 hours until it is tender and falling apart.

  • 5

    While the lamb is nearing completion, prepare the buttered mushrooms. In a skillet over medium heat, melt 1 teaspoon of butter and add the sliced mushrooms. Sauté them with a little salt and pepper until they become tender and absorb the butter, about 5-7 minutes.

  • 6

    Once the lamb is cooked, retrieve the pot from the oven and carefully skim off any excess fat if desired. Stir in the extra 1 teaspoon of butter for an extra layer of richness in the garlic herb drippings.

  • 7

    Plate a portion of the lamb shoulder (approximately 6 ounces), drizzle with a bit of the garlic herb drippings, and serve alongside a generous serving of the buttered mushrooms.

  • 8

    Enjoy this comforting, ancestral-inspired dish, letting the savory flavors of slow-cooked lamb and buttery mushrooms meld beautifully on your palate.

Slow-Cooked Lamb Shoulder with Garlic Herb Drippings and Buttered Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Cooked Lamb Shoulder with Garlic Herb Drippings and Buttered Mushrooms

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Lamb Shoulder with Garlic Herb Drippings and Buttered Mushrooms

Savor the tender, slow-cooked lamb shoulder infused with aromatic garlic and fresh herbs. Paired with rich, buttery mushrooms that soak up every bit of the luscious drippings, this ancestral-inspired dish delivers deep, comforting flavors and a balanced, satisfying finish.

NUTRITION

554kcal
Protein
36.4g
Fat
44.3g
Carbs
3.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shoulder (170g)

1 cup sliced Whole Mushrooms (70g)

1 tsp Unsalted Butter for mushrooms

1 tbsp Unsalted Butter for drippings

1 tsp extra Unsalted Butter for drippings

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt (pinch)

Black Pepper (pinch)

PREPARATION

  • 1

    Preheat your oven to 300°F.

  • 2

    Season the lamb shoulder generously with salt and pepper. Arrange it in a deep, oven-safe pot or Dutch oven along with the garlic cloves, rosemary, and thyme.

  • 3

    Add a small knob of butter (the 1 tbsp piece) to the pot so it melts over the meat and mixes with the natural juices, creating a flavorful base for the drippings.

  • 4

    Cover the pot tightly and place it in the oven. Slow-cook the lamb for about 2.5 to 3 hours until it is tender and falling apart.

  • 5

    While the lamb is nearing completion, prepare the buttered mushrooms. In a skillet over medium heat, melt 1 teaspoon of butter and add the sliced mushrooms. Sauté them with a little salt and pepper until they become tender and absorb the butter, about 5-7 minutes.

  • 6

    Once the lamb is cooked, retrieve the pot from the oven and carefully skim off any excess fat if desired. Stir in the extra 1 teaspoon of butter for an extra layer of richness in the garlic herb drippings.

  • 7

    Plate a portion of the lamb shoulder (approximately 6 ounces), drizzle with a bit of the garlic herb drippings, and serve alongside a generous serving of the buttered mushrooms.

  • 8

    Enjoy this comforting, ancestral-inspired dish, letting the savory flavors of slow-cooked lamb and buttery mushrooms meld beautifully on your palate.