Description
Roasted Lamb Shoulder is the definition of comfort and elegance — slow-roasted to perfection with rosemary, garlic, and olive oil. The result is tender, juicy meat with a golden crust that melts in your mouth. Whether served for holidays, Sunday gatherings, or a rustic Mediterranean dinner, this recipe captures rich, savory flavor in every bite.
Ingredients
Scale
For the Lamb
- 1 bone-in lamb shoulder (about 4–5 lbs / 2–2.5 kg)
- 2 tablespoons olive oil
- 6 garlic cloves, crushed
- 2 tablespoons fresh rosemary leaves (or 1 tablespoon dried)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 lemon, halved
- 1 cup water or low-sodium chicken stock
Optional Sauce or Vegetables
- 1 tablespoon cornstarch (to thicken pan juices)
- 1 cup mushrooms (optional)
- 2 carrots, cut into chunks
- 1 onion, quartered
Instructions
- Preheat and Prepare: Preheat oven to 450°F (230°C). Line a roasting pan with foil and place a rack on top. Pat the lamb shoulder dry with paper towels and score shallow cuts into the fat.
- Make the Garlic-Rosemary Rub: Combine olive oil, garlic, rosemary, salt, and pepper in a small bowl. Rub generously over the lamb, pressing into the cuts. Place lamb on the rack, squeeze lemon juice over it, and add lemon halves to the pan.
- Start with a Hot Blast: Roast uncovered for 20 minutes to brown and seal in juices.
- Slow Roast: Reduce oven temperature to 325°F (160°C). Add 1 cup water or stock to the pan and cover tightly with foil. Roast for 3 hours, basting occasionally.
- Crisp the Skin: Remove foil and roast uncovered for another 30–45 minutes until the surface is golden and crispy.
- Rest and Serve: Transfer to a platter and rest for 20 minutes before carving. Use pan juices to make gravy or drizzle over the lamb for extra flavor.
Notes
- Pat the lamb completely dry before seasoning for the best crust.
- Use fresh rosemary for the most aromatic flavor.
- Slow roasting is key — it breaks down the collagen for a tender result.
- Rest before carving to lock in moisture and juiciness.
- Save the drippings for roasting vegetables or making gravy.
- Storage: Refrigerate up to 3 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish, Holiday Recipes, Mediterranean Cuisine
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 1g
- Sodium: 340mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 44g
- Cholesterol: 155mg
Keywords: Roasted Lamb Shoulder, Slow Roasted Lamb, Lamb with Rosemary and Garlic, Oven Lamb Recipe, Braised Lamb, Holiday Main Dish, Mediterranean Roast, Italian Lamb Recipe, Easter Dinner, Lyndy’s Kitchen