Roasted Lamb Shoulder Herbs (Printable)
Slow-roasted lamb shoulder infused with a fresh herb medley for rich, tender flavors and juicy texture.
# What You Need:
→ Lamb and Seasoning
01 - 1 bone-in lamb shoulder (5.5–6.5 lb)
02 - 2 tbsp olive oil
03 - 2 tsp sea salt
04 - 1 tsp freshly ground black pepper
→ Fresh Herb Rub
05 - 4 garlic cloves, minced
06 - 2 tbsp fresh rosemary, finely chopped
07 - 2 tbsp fresh thyme leaves
08 - 2 tbsp fresh parsley, finely chopped
09 - 1 tbsp fresh oregano, chopped
10 - Zest of 1 lemon
11 - 1 tsp crushed red pepper flakes (optional)
→ Roasting Vegetables
12 - 2 large onions, sliced
13 - 3 large carrots, peeled and cut into chunks
14 - 2 celery stalks, cut into chunks
→ Liquids
15 - 1 cup dry white wine
16 - 1 cup low-sodium chicken or vegetable broth
# How To Make It:
01 - Preheat the oven to 325°F.
02 - Pat the lamb shoulder dry with paper towels. Rub all over with olive oil, salt, and black pepper.
03 - In a small bowl, combine garlic, rosemary, thyme, parsley, oregano, lemon zest, and red pepper flakes. Press the herb mixture over the lamb, coating it evenly.
04 - Scatter onions, carrots, and celery in the bottom of a large roasting pan. Place the lamb shoulder on top of the vegetables.
05 - Pour the white wine and broth into the pan around (not over) the lamb.
06 - Cover tightly with foil or a lid and roast for 2 hours.
07 - Remove the foil or lid, increase oven temperature to 400°F, and roast for an additional 30 minutes to brown the top and crisp the edges.
08 - Remove from oven, tent with foil, and let rest for 15 minutes before carving. Serve with roasted vegetables and pan juices.
# Expert Suggestions:
01 -
- The meat becomes impossibly tender, practically falling apart when you touch it with a fork
- The herb crust creates this incredible aromatic crust that perfumes your whole kitchen
02 -
- Rushing the rest period will result in dry meat, no matter how perfectly you cooked it
- The pan underneath contains the most flavorful liquid you will ever taste, do not discard it
03 -
- Bring the lamb to room temperature for an hour before cooking for even roasting
- If the top browns too quickly, tent loosely with foil during the final 30 minutes