Description
Slow-Roasted Rosemary Lamb Shoulder is a tender, juicy, flavor-packed dinner idea made with garlic, fresh rosemary, olive oil, lemon, and savory pan juices. This easy recipe is perfect for a holiday main dish, cozy family dinner, Sunday supper, special occasion meal, or comforting dinner ideas when you want slow-roasted meat that feels impressive but stays simple.
Ingredients
4 to 5 pounds bone-in lamb shoulder
3 tablespoons olive oil
6 cloves garlic, minced
4 garlic cloves, sliced
3 tablespoons fresh rosemary, chopped
4 rosemary sprigs
1 tablespoon fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1 large onion, sliced
2 carrots, chopped
2 celery stalks, chopped
1 cup chicken stock or beef stock
2 tablespoons balsamic vinegar
1 bay leaf
Instructions
1. Pat the lamb shoulder dry with paper towels and trim only any heavy excess fat.
2. Make small slits in the lamb, then tuck sliced garlic and small rosemary pieces into the cuts.
3. Mix olive oil, minced garlic, chopped rosemary, thyme, salt, pepper, Dijon mustard, and lemon juice into a paste.
4. Rub the rosemary garlic paste all over the lamb shoulder.
5. Add onion, carrots, celery, rosemary sprigs, and bay leaf to a roasting pan or Dutch oven.
6. Pour the stock and balsamic vinegar around the vegetables.
7. Place the lamb shoulder on top, fat side up, then cover tightly with foil or a lid.
8. Roast at 300°F for 3 1/2 to 4 hours, until the lamb is very tender.
9. Uncover, spoon pan juices over the lamb, and roast for another 25 to 35 minutes until browned and glossy.
10. Rest the lamb for 15 to 20 minutes, then carve or pull apart and serve with pan juices.
Notes
Do not rush the cooking time. Lamb shoulder needs low, slow heat to become tender, so if it does not pull apart easily, cover it again and keep roasting until the meat softens.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Category: Dinner
- Method: Slow Roasting
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 565
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 46 g
- Cholesterol: 145 mg
Keywords: slow roasted rosemary lamb shoulder, lamb shoulder recipe, easy dinner, holiday main dish, Sunday dinner, roasted lamb, dinner ideas