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Rosemary Lamb Shoulder Roast with Apricots and Caramelized Onion
Author: Justine Stenger (jingerhealingfoods)
  • 2 lbs Sunworks Farms lamb shoulder roast
  • 2 ½ Tbsp fresh rosemary, minced – divided
  • 2 ½ Tbsp olive oil
  • 1 ½ tsp celtic sea salt
  • 1 1/2 tsp freshly ground black pepper
  • 2 yellow onions, sliced
  • 20 organic dried apricots, sliced in ½
  • 1 cup homemade chicken bone broth (rosemary infused)
  • 1 bunch green onions
  1. In a small bowl, combine rosemary, salt , pepper and olive oil and stir to combine.
  2. Rub lamb shoulder roast with rub, covering all sides.
  3. Wrap the roast tightly in parchment paper and in a sealed glass container and let sit overnight.
  4. Preheat oven to 325F
  5. Slice onion and apricots and lay on the bottom of a roasting pan. Sprinkle with rosemary. Add chicken broth to cover.
  6. Lay lamb on top of your onion/apricot mixture and roast for 4 ½ hours or until lamb can easily shred with a fork.
  7. Remove from oven and transfer to a serving platter. Pour apricot sauce on top of the roast and garnish with green onions and additional salt and pepper to taste


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