Garlic Herb Roasted Lamb Shoulder (Printer-friendly)

Tender slow-roasted lamb shoulder with garlic, rosemary, thyme, and roasted vegetables for a hearty Mediterranean meal.

# What You Need:

→ Lamb

01 - 1 bone-in lamb shoulder, 5–6.5 lb

→ Herb Marinade

02 - 6 cloves garlic, minced
03 - 3 tbsp fresh rosemary, finely chopped
04 - 2 tbsp fresh thyme leaves, finely chopped
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh oregano, finely chopped (or 1 tsp dried)
07 - 1 lemon, zested and juiced
08 - 2 tsp kosher salt
09 - 1 tsp freshly ground black pepper
10 - 1/4 cup olive oil

→ Vegetables for Roasting

11 - 2 large onions, thickly sliced
12 - 3 carrots, peeled and cut into large chunks
13 - 3 celery stalks, cut into large pieces

→ Broth

14 - 1 cup chicken or beef broth

# How to Make It:

01 - Preheat oven to 325°F.
02 - Combine garlic, rosemary, thyme, parsley, oregano, lemon zest, lemon juice, salt, pepper, and olive oil in a small bowl until paste forms.
03 - Pat lamb shoulder dry, then score the fat in a criss-cross pattern with a sharp knife.
04 - Rub herb paste thoroughly over entire lamb shoulder, pressing into the scored cuts.
05 - Place sliced onions, carrots, and celery in base of a large roasting pan. Position lamb atop vegetables.
06 - Pour broth around lamb without pouring over it.
07 - Cover pan tightly with foil and roast 2.5 hours.
08 - Remove foil, increase oven to 400°F, roast 30 minutes more, basting occasionally until golden and tender.
09 - Transfer lamb to platter, loosely cover with foil, rest 15 minutes before carving.
10 - Carve lamb and serve with roasted vegetables and pan juices.

# Expert Tips:

01 -
  • The meat becomes so tender it practically falls apart, yet stays incredibly juicy and flavorful.
  • You can prep the marinade in minutes, then let the oven do the real work while you focus on everything else.
  • It's naturally gluten-free and elegant enough for dinner guests, but humble enough for Sunday family meals.
02 -
  • The resting step isn't optional—it's the difference between juicy, tender meat and dry meat that falls apart in the wrong way.
  • If your herb paste looks too chunky, pulse it in a food processor for a minute so it spreads evenly and sticks better.
  • Don't skip scoring the fat—it's not just for looks; those cuts are where the seasonings go to work.
03 -
  • Invest in a meat thermometer—lamb shoulder is done when it reaches 75°C (167°F) internal temperature, which guarantees tenderness without being overcooked.
  • Don't wash your roasting pan immediately after; let the caramelized bits sit in a little water while you eat, then they'll wipe away easily and you'll save a bit of cleanup for later.

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