Roasted Lamb Shoulder with Herbs (Printable)

Slow-cooked lamb shoulder enhanced with garlic, herbs, and lemon for a crisp crust and tender meat.

# What You Need:

→ Meat

01 - 1 bone-in lamb shoulder, approximately 4.5 pounds, trimmed of excess fat

→ Marinade & Aromatics

02 - 4 cloves garlic, minced
03 - 2 tablespoons fresh rosemary, finely chopped
04 - 2 tablespoons fresh thyme leaves, finely chopped
05 - Zest of 1 lemon
06 - 2 tablespoons fresh parsley, chopped
07 - 1 teaspoon sea salt
08 - 1/2 teaspoon black pepper
09 - 3 tablespoons olive oil
10 - 1 tablespoon Dijon mustard
11 - Juice of 1 lemon

→ Vegetables for Roasting Bed

12 - 2 large onions, thickly sliced
13 - 2 carrots, cut into large chunks
14 - 2 stalks celery, cut into large chunks

→ Liquids

15 - 1 cup dry white wine or low-sodium chicken broth

# How To Make It:

01 - Preheat the oven to 320°F for slow roasting.
02 - Combine garlic, rosemary, thyme, lemon zest, parsley, salt, pepper, olive oil, Dijon mustard, and lemon juice in a small bowl. Mix thoroughly to form a cohesive paste.
03 - Pat the lamb shoulder completely dry with paper towels. Rub the herb paste generously over all surfaces, working the mixture into crevices and under any fat layers.
04 - Arrange onions, carrots, 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 white wine or chicken broth around the base of the lamb, avoiding direct pouring over the meat. Cover the roasting pan tightly with aluminum foil or secure the lid.
06 - Roast covered for 2.5 hours. Open the pan every 45 minutes to baste the lamb with accumulated pan juices, then recover and continue cooking.
07 - Remove the foil and increase oven temperature to 430°F. Return the lamb to the oven and roast uncovered for 30 minutes until the exterior develops a deep golden-brown, crispy crust.
08 - Transfer the lamb to a serving platter. Let rest for 15 minutes before carving to allow juices to redistribute. Strain the pan juices through a fine mesh sieve and serve alongside the sliced meat.

# Expert Suggestions:

01 -
  • The meat becomes fork tender while developing this incredible crackling crust that everyone fights over
  • Most of the cooking time is hands off leaving you free to enjoy your company
  • The leftovers if there are any make the most incredible sandwiches the next day
02 -
  • Dont skip the resting period or all those delicious juices will run out onto your cutting board instead of staying in the meat
  • The internal temperature will keep rising after you remove it from the oven so pull it when it reaches about 145°F for medium
03 -
  • If the crust starts getting too dark during the final high heat stage tent it loosely with foil
  • Save any leftover pan juices in the freezer they add incredible depth to future stews and soups

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