Pregnancy Friendly Slow Roasted Lamb Shoulder with Turmeric and Herbs

Total time5 hr 20 min

Prep time20 min

Cook time4 hr 30 min

Pregnancy Friendly Slow Roasted Lamb Shoulder with Turmeric and Herbs

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Ingredients

6 servings

1 bone-in lamb shoulder (about 4–5 lb)
Ingredient note
Cook all meat thoroughly when pregnant.
3 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
6 garlic cloves, thinly sliced
1 tbsp fresh ginger, peeled and grated
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 cup low-sodium chicken broth
1 tbsp fresh lemon juice

For the spice rub

1 ½ tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp ground ginger
½ tsp ground black pepper
1 ½ tsp kosher salt

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Remove the lamb shoulder from the refrigerator 30 minutes before cooking to take the chill off. Preheat the oven to 325°F (165°C).
2
In a small bowl, combine the turmeric, cumin, coriander, smoked paprika, ground ginger, black pepper, and salt. Stir in 2 tablespoons of the olive oil to form a thick paste.

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