Description
This Slow-Roasted Lamb Shoulder recipe features a bone-in lamb shoulder seasoned with garlic, fresh herbs, and olive oil, then slow-cooked in the oven with aromatic vegetables and white wine or broth. The low and slow roasting process results in tender, flavorful lamb that easily pulls apart, perfect for a hearty main course. Finished with an optional lemon juice drizzle and fresh parsley garnish, this Mediterranean-inspired dish pairs beautifully with mashed potatoes or roasted vegetables.
Ingredients
Scale
Lamb and Marinade
- 1 (4–5 pound) bone-in lamb shoulder
- 4 garlic cloves (sliced)
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme leaves
- 2 teaspoons sea salt
- 1 teaspoon black pepper
Vegetables and Liquids
- 1 large onion (sliced)
- 2 carrots (peeled and chopped)
- 2 celery stalks (chopped)
- 1 cup dry white wine or chicken broth
Finishing Touches
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Oven and Lamb: Preheat the oven to 300°F (150°C). Use a sharp knife to make small slits all over the lamb shoulder and insert the sliced garlic cloves into these cuts to infuse flavor throughout the meat.
- Make the Herb Rub: In a small bowl, combine the olive oil, chopped rosemary, thyme leaves, sea salt, and black pepper to form a paste. Rub this mixture evenly over all surfaces of the lamb shoulder to coat thoroughly.
- Prepare the Roasting Pan: Place the sliced onion, chopped carrots, and celery at the bottom of a large roasting pan to create a flavorful bed for the lamb. This also helps prevent the lamb from sticking and adds aromatics to the juices.
- Roast the Lamb Slowly: Position the lamb shoulder on top of the vegetables in the roasting pan. Pour the white wine or chicken broth into the pan around the lamb to keep the environment moist and add depth to the flavor. Cover the pan tightly with foil or a lid to trap steam and roast in the preheated oven for 4 to 4.5 hours, or until the lamb is very tender and easily pulls apart with a fork.
- Finish for a Crispy Crust: For a browned, crispy exterior, remove the foil or lid during the last 20 to 30 minutes of cooking. This allows the lamb’s surface to caramelize and develop a beautiful crust.
- Rest and Serve: Remove the lamb from the oven and let it rest for 10 to 15 minutes before slicing or shredding. Drizzle with lemon juice if desired and garnish with fresh parsley. Serve alongside your favorite sides and enjoy.
Notes
- This dish pairs beautifully with mashed potatoes, roasted vegetables, or a crisp green salad for a well-rounded meal.
- You can strain and reduce the pan juices to create a simple, flavorful gravy to accompany the lamb.
- Leftover lamb is perfect for repurposing in wraps, tacos, or shepherd’s pie, making it a versatile recipe for meals beyond the initial feast.
