Description
This slow-roasted lamb shoulder recipe features tender, flavorful meat infused with garlic, rosemary, and thyme. Roasted low and slow until fork-tender, it’s perfect for a hearty main course accompanied by roasted vegetables or mash. The bone-in shoulder ensures rich, succulent results with a beautifully browned crust.
Ingredients
Scale
Lamb and Seasoning
- 1 (4–5 pound) bone-in lamb shoulder
- 4 cloves garlic, sliced
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon sea salt
- 1 teaspoon black pepper
Liquids and Optional Vegetables
- 1 cup chicken or beef broth
- 1 tablespoon lemon juice
- Optional: carrots, onions, and potatoes, cut into chunks
Instructions
- Preheat the Oven: Set your oven temperature to 325°F (165°C) to prepare for slow roasting the lamb shoulder.
- Prepare the Lamb: Using a sharp knife, make small slits all over the lamb shoulder and insert the sliced garlic into these slits to infuse garlic flavor throughout the meat.
- Mix the Herb Rub: In a small bowl, combine olive oil, chopped rosemary, fresh thyme leaves, sea salt, and black pepper to create a fragrant herb rub.
- Apply the Rub: Rub the herb mixture thoroughly all over the lamb shoulder, ensuring even coverage for maximum flavor.
- Arrange in Roasting Pan: Place the lamb in a large roasting pan. If using, scatter the chopped carrots, onions, and potatoes around the lamb for a complete meal.
- Add Liquids: Pour the broth and lemon juice into the bottom of the roasting pan. This will keep the meat moist and add flavor during cooking.
- Cover and Roast: Cover the roasting pan tightly with foil to trap moisture and roast the lamb for 3 1/2 to 4 hours, or until the meat is fork-tender and pulls apart easily.
- Uncover for Browning: Remove the foil during the last 30 minutes of roasting to allow the top of the lamb to brown and develop a crispy crust.
- Rest the Meat: After roasting, let the lamb rest for 10 to 15 minutes before carving or shredding to retain its juices and tenderness.
- Serve: Serve the lamb with the pan juices and optional roasted vegetables or your choice of sides like mashed potatoes or flatbreads.
Notes
- For deeper flavor, marinate the lamb with the garlic and herb rub overnight in the refrigerator before roasting.
- This recipe pairs excellently with roasted vegetables, mashed potatoes, or flatbreads for a complete Mediterranean-style meal.
