Roasted Lamb Shoulder Herbs (Print View)
Tender lamb shoulder slow-roasted with a fresh herb rub and vegetables for a flavorful main dish.
# What You'll Need:
→ Lamb
01 - 1 bone-in lamb shoulder (5.5-6.5 lb)
02 - 2 tbsp olive oil
03 - 2 tsp sea salt
04 - 1 tsp freshly ground black pepper
→ Fresh Herb Rub
05 - 4 garlic cloves, minced
06 - 2 tbsp fresh rosemary, finely chopped
07 - 2 tbsp fresh thyme leaves
08 - 2 tbsp fresh parsley, finely chopped
09 - 1 tbsp fresh oregano, chopped
10 - Zest of 1 lemon
11 - 1 tsp crushed red pepper flakes
→ Vegetables for Roasting
12 - 2 large onions, sliced
13 - 3 large carrots, peeled and cut into chunks
14 - 2 celery stalks, cut into chunks
→ Liquids
15 - 1 cup dry white wine
16 - 1 cup low-sodium chicken or vegetable broth
# Method:
01 - Preheat the oven to 325°F.
02 - Pat the lamb shoulder dry with paper towels. Rub all over with olive oil, salt, and black pepper.
03 - In a small bowl, combine garlic, rosemary, thyme, parsley, oregano, lemon zest, and red pepper flakes. Press the herb mixture over the lamb, coating it evenly.
04 - Scatter 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 and broth into the pan around the lamb.
06 - Cover tightly with foil or a lid and roast for 2 hours.
07 - Remove the foil or lid, increase oven temperature to 400°F, and roast for an additional 30 minutes to brown the top and crisp the edges.
08 - Remove from oven, tent with foil, and let rest for 15 minutes before carving. Serve with roasted vegetables and pan juices.
# Insider Tips:
01 -
- The low and slow cooking method creates impossibly tender meat that literally falls apart at the mere touch of a fork
- That herb crust gets deeply fragrant and almost caramelized, sealing in all those Mediterranean flavors
02 -
- The resting period is absolutely crucial or all those beautiful juices will end up on your cutting board instead of in the meat
- Keep the foil tent loose so the meat does not continue cooking while it rests
03 -
- Pat the lamb completely dry before seasoning or the herbs will not stick properly
- Let the lamb come to room temperature for about 30 minutes before roasting for more even cooking