Roasted Lamb Shoulder Herbs (Printable)

Tender lamb shoulder slow-roasted with garlic and fresh herbs for a rich, savory Mediterranean style main course.

# What You Need:

→ Lamb

01 - 1 bone-in lamb shoulder (approximately 5.5 lbs)

→ Marinade

02 - 4 cloves garlic, minced
03 - 2 tbsp fresh rosemary, finely chopped
04 - 2 tbsp fresh thyme leaves
05 - 1 tbsp fresh oregano, chopped
06 - 1 lemon, zested and juiced
07 - 3 tbsp olive oil
08 - 2 tsp sea salt
09 - 1 tsp freshly ground black pepper

→ Vegetables

10 - 3 large carrots, peeled and cut into chunks
11 - 2 large onions, quartered
12 - 3 celery stalks, cut into chunks

→ Liquids

13 - 1 cup dry white wine
14 - 1 cup low-sodium chicken or vegetable broth

# How To Make It:

01 - Preheat your oven to 325°F.
02 - In a small bowl, combine garlic, rosemary, thyme, oregano, lemon zest, lemon juice, olive oil, salt, and pepper. Mix thoroughly to create a uniform paste.
03 - Pat the lamb shoulder completely dry with paper towels. Rub the marinade generously over all surfaces, working the mixture into any crevices and under the fat layer.
04 - Arrange the carrots, onions, and celery in an even layer at the bottom of a large roasting pan. Place the seasoned lamb shoulder directly on top of the vegetable bed.
05 - Pour the white wine and broth into the pan around the base of the lamb, avoiding pouring directly over the seasoned meat.
06 - Cover the roasting pan tightly with aluminum foil or a fitted lid. Roast in the preheated oven for 2.5 hours.
07 - Remove the foil and increase oven temperature to 400°F. Return the lamb to the oven and roast uncovered for 30 minutes, or until the exterior develops a deep golden-brown color and the meat pulls away easily from the bone.
08 - Transfer the lamb to a serving platter and cover loosely with foil. Allow the meat to rest for 15 minutes before carving to redistribute juices throughout the meat.
09 - Skim any excess fat from the surface of the pan juices. Serve the carved lamb alongside the roasted vegetables, passing the defatted pan sauce separately.

# Expert Suggestions:

01 -
  • The slow roasting transforms tough connective tissue into meltingly tender meat that literally falls off the bone
  • The herb and garlic marinade creates an incredible crust while keeping the interior succulent and juicy
  • Most of the cooking time is hands off leaving you free to enjoy your company
02 -
  • Overnight marinating in the refrigerator transforms this from excellent to unforgettable, giving the herbs time to penetrate deep into the meat fibers
  • The initial covered roasting phase is non negotiable for tenderness, while the final uncovered roast creates that restaurant worthy crust everyone fights over
03 -
  • Ask your butcher to trim some of the excess fat while leaving enough to keep the meat moist during the long cooking time
  • If you prefer a stronger herb flavor, double the fresh herbs and massage half under the fat layer directly against the meat

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