This Roasted Lamb Dish Will Be The Star Of Your Rosh Hashanah Spread
Prep Time:
25 minutes
Cook Time:
3 hours, 30 minutes
Servings:
6 Servings
Ingredients
  • 1 (6-pound) lamb shoulder
  • ¼ cup olive oil
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 cloves garlic, thinly sliced
  • 2 sprigs rosemary, minced
  • 1 shallot, quartered
  • ½ cup white wine
  • ½ cup apple cider
  • 3 pounds Fuji apples, peeled, cored, and sliced
  • 4 cups apple cider
  • ½ cup honey
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • 1 teaspoon Dijon mustard
Directions
  1. Preheat the oven to 350 F.
  2. Add the lamb shoulder to a roasting pan. Drizzle with the olive oil, then sprinkle with salt and pepper.
  3. Using a sharp knife, score the lamb shoulder across the top several times, about ½-inch deep. Fill the scores with sliced garlic and rosemary, inserting each as deeply as possible.
  4. Add the quartered shallot, wine, and apple cider to the roasting pan around the lamb.
  5. Cover the roasting pan with a double layer of foil, tightly enclosing the lamb.
  6. Roast for 2 ½ hours.
  7. In the meantime, prepare the apple butter. Add peeled, cored, and sliced apples to a saucepan and cover with apple cider.
  8. Bring to a boil over medium heat and boil for 30 minutes.
  9. Once the apples are completely soft, remove the pot from the heat and blend the mixture using an immersion blender.
  10. Return the pot to the heat and add the honey, brown sugar, cinnamon, and ground ginger.
  11. Bring to a boil over medium heat, then reduce the heat to a simmer and simmer until thick, about 30 minutes, stirring often.
  12. When the apple butter is done, transfer 1 cup to a small bowl and add the mustard. Mix well to combine.
  13. After 2 ½ hours, remove the lamb from the oven and use the juices to baste the top of the lamb.
  14. Cover the lamb in the apple butter and mustard mixture, then return the pan to the oven and roast until pull-apart tender, about 1 hour longer.
  15. Remove the roast from the oven and transfer to a plate. Cover with foil and rest for 20 minutes.
  16. Shred with two forks.
  17. Serve with the remaining apple butter.