roast lamb with blueberry sauce

ingredients

• servings: 4
• 1 (2 1/2 pound) lamb shoulder roast
• salt and ground black pepper to taste
• 1 tablespoon olive oil, or as needed
• 1 large shallot, halved
• 3 sprigs fresh rosemary
• 1 cup fresh blueberries
• 2/3 cup
• 1/2 cup chicken broth
• 2 tablespoons cold butter, or more to taste

recipe

preparation time: 15 mins cook time: 1 hr 50 mins

ready time: 2 hrs 15 mins


• preheat oven to 325 degrees f (165 degrees c).
• season roast generously on all sides with salt and black pepper.
• heat olive oil in a large oven-proof skillet over medium-high heat. cook roast in hot oil until browned on all sides, 3 to 4 minutes per side. add shallot, cut-side down, to skillet and place rosemary sprigs on top of roast.
• roast lamb in the preheated oven for 45 minutes. flip lamb, place rosemary sprigs back on top of roast, and break up shallots with a spoon. continue roasting until slightly pink in the center, about 45 minutes more. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).
• transfer roast to a platter to rest for 10 minutes. drizzle any excess fat in the skillet over the top of roast.
• place the same skillet over medium heat. stir blueberries into skillet and cook and stir until soft, 1 to 2 minutes. pour into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• stir chicken broth into blueberry mixture, increase heat to medium-high, and cook until liquid is reduced by half, 3 to 4 minutes. reduce heat to low, stir cold butter into sauce and whisk until completely incorporated. strain sauce through a fine-mesh sieve into a bowl.
• slice lamb roast against the grain into thin slices and top with blueberry sauce.