Description
A beautifully tender and flavorful Slow Roasted Lamb Shoulder infused with garlic, fresh herbs, and lemon juice. This Mediterranean-inspired main course is perfect for a comforting family meal or special occasions, featuring fork-tender meat that pulls apart easily and a crispy, browned crust when finished under high heat.
Ingredients
Scale
Lamb and Herb Rub
- 1 (4–5 lb) bone-in lamb shoulder
- 4 cloves garlic, sliced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables and Broth
- 1 cup chicken or beef broth
- 1 onion, quartered
- 2 carrots, cut into large chunks
- 2 celery stalks, cut into chunks
- Juice of 1 lemon
Instructions
- Preheat and Prepare Lamb: Preheat your oven to 300°F (150°C). Score the fat on the lamb shoulder in a crisscross pattern using a sharp knife. Make small incisions all over the meat and insert slices of garlic into each slit to infuse the lamb with flavor during roasting.
- Make Herb Rub: In a small bowl, combine the chopped rosemary, fresh thyme leaves, kosher salt, black pepper, and olive oil to create a fragrant paste. Rub this mixture evenly over the entire lamb shoulder, making sure all sides are well coated for maximum flavor.
- Prepare Roasting Base: Place the quartered onion, chunky carrots, and celery stalks in the bottom of a large roasting pan or Dutch oven. These vegetables will add flavor and elevate the lamb from direct contact with the pan, allowing even roasting and a delicious base for pan juices.
- Arrange Lamb and Add Liquids: Set the prepared lamb shoulder on top of the vegetables. Pour the chicken or beef broth and fresh lemon juice carefully around the meat, avoiding pouring directly over it to maintain the herb crust intact. Cover the pan tightly with a lid or aluminum foil to keep moisture in during cooking.
- Slow Roast: Place the covered roasting pan in the preheated oven and roast for 4.5 to 5 hours. The low and slow cooking will render the lamb fork-tender and juicy, allowing the flavors to meld beautifully.
- Finish with High Heat: For a nicely browned and crispy exterior, remove the cover during the last 20 to 30 minutes of roasting and increase the oven temperature to 425°F (220°C). This step adds a wonderful texture contrast to the tender meat.
- Rest and Serve: Once done, remove the lamb from the oven and let it rest for 15 minutes before shredding or slicing. Serve warm alongside the roasted vegetables and spoon the flavorful pan juices over the top for an exquisite Mediterranean meal experience.
Notes
- This recipe is ideal for make-ahead meals as flavors deepen overnight, making it even more delicious the next day.
- Serve with creamy mashed potatoes, additional roasted vegetables, or flatbread for a complete, hearty meal.
- Ensure the lamb rests before slicing to retain its juices and tenderness.
