Roasted Lamb Shoulder Herbs (Print View)
Tender lamb shoulder infused with fresh herbs and lemon, slow-cooked to perfection with a savory crust.
# What You'll Need:
→ Meat
01 - 1 bone-in lamb shoulder (about 4.5 lb), trimmed of excess fat
→ Marinade & Aromatics
02 - 4 cloves garlic, minced
03 - 2 tbsp fresh rosemary, finely chopped
04 - 2 tbsp fresh thyme leaves, finely chopped
05 - Zest of 1 lemon
06 - 2 tbsp fresh parsley, chopped
07 - 1 tsp sea salt
08 - 1/2 tsp black pepper
09 - 3 tbsp olive oil
10 - 1 tbsp Dijon mustard
11 - Juice of 1 lemon
→ Roasting Bed Vegetables
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
# Method:
01 - Preheat the oven to 320°F.
02 - In a small bowl, combine minced garlic, rosemary, thyme, lemon zest, parsley, salt, pepper, olive oil, Dijon mustard, and lemon juice. 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 any crevices and under the fat layer.
04 - Arrange the sliced onions, carrots, and celery chunks evenly across the bottom of a large roasting pan to create a bed for the meat.
05 - Place the seasoned lamb shoulder directly on top of the vegetable bed, fat-side up.
06 - Pour the white wine or chicken broth around the base of the lamb, avoiding pouring directly over the seasoned meat.
07 - Cover the roasting pan tightly with aluminum foil or a lid. Roast for 2.5 hours, uncovering briefly every 45 minutes to baste the lamb with accumulated pan juices.
08 - Remove the foil and increase the 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.
09 - Transfer the roasted lamb to a serving platter and allow it to rest for 15 minutes before carving. Meanwhile, strain the pan juices through a fine mesh sieve and serve alongside the sliced meat.
# Insider Tips:
01 -
- The slow roasting transforms tough lamb shoulder into impossibly tender meat that falls apart at the touch of a fork
- That final high temperature blast creates a crust so fragrant and crispy you will fight over the end pieces
- Most of the work happens hands free in the oven, leaving you free to enjoy your kitchen and your company
02 -
- Dont skip the resting period, or all those precious juices will run onto your cutting board instead of staying in the meat where they belong
- The temperature spike at the end is non negotiable if you want that contrast between tender meat and crackling crust
03 -
- Take the lamb out of the fridge an hour before roasting to let it come to room temperature for more even cooking
- If the crust is browning too quickly during the final high heat stage, tent it loosely with foil