Roasted Lamb Shoulder Herbs (Print View)

Tender lamb shoulder roasted with aromatic herbs and served with pan juices and veggies.

# What You'll Need:

→ Lamb

01 - 1 (5-6 lbs) bone-in lamb shoulder
02 - 2 tbsp olive oil
03 - 1 tbsp kosher salt
04 - 1 tsp freshly ground black pepper

→ Herb Marinade

05 - 4 garlic cloves, minced
06 - 2 tbsp fresh rosemary, chopped
07 - 1 tbsp fresh thyme, chopped
08 - 1 tbsp fresh oregano, chopped
09 - Zest of 1 lemon
10 - 2 tbsp lemon juice

→ Vegetables

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

→ Liquids

14 - 1 cup dry white wine or low-sodium chicken broth

# Method:

01 - Preheat the oven to 325°F (160°C).
02 - In a small bowl, combine olive oil, salt, pepper, garlic, rosemary, thyme, oregano, lemon zest, and lemon juice to create a herb paste.
03 - Pat the lamb shoulder dry with paper towels. Rub the herb paste thoroughly over the lamb, making sure to get into any crevices.
04 - Arrange the onions, carrots, and celery in the bottom of a large roasting pan. Place the lamb shoulder on top of the vegetables.
05 - Pour the white wine or chicken broth into the pan around (not over) the lamb.
06 - Cover the pan tightly with foil. Roast in the preheated oven for 2½ hours.
07 - Remove the foil and increase the oven temperature to 400°F (200°C). Continue roasting for another 30 minutes, or until the lamb is well browned and the meat is tender and pulls away easily from the bone.
08 - Remove from the oven and let rest, loosely covered with foil, for 15 minutes before carving.
09 - Serve with pan juices and roasted vegetables.

# Insider Tips:

01 -
  • The house smells incredible for hours, which is basically free aromatherapy
  • A forgiving cut that rewards you with meltingly tender meat even if you mess up the timing a bit
  • Looks impressive but requires almost zero active cooking time
02 -
  • Rubbing the herb paste under the fat layer if possible adds incredible flavor
  • The foil cover is not optional, it creates the steam that breaks down the tough connective tissue
  • Letting it rest is the difference between juicy meat and a dry disappointment
03 -
  • Use a meat thermometer, aim for 95°C (200°F) internal temperature for that pull-apart tenderness
  • If the rub starts to burn during the high-heat finish, tent loosely with foil
  • Save the vegetable bed from the pan, it is incredibly flavorful even if it looks less than pretty

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