Roasted Lamb Shoulder Herbs (Printable)

Slow-cooked lamb shoulder with garlic, fresh herbs, and roasted vegetables, offering tender, flavorful meat.

# What goes in:

→ Lamb

01 - 1 bone-in lamb shoulder (4.5–5.5 lb)
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste

→ Herb Marinade

04 - 4 cloves garlic, minced
05 - 2 tablespoons fresh rosemary, finely chopped
06 - 2 tablespoons fresh thyme leaves
07 - 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried)
08 - Zest of 1 lemon
09 - Juice of 1 lemon

→ Vegetables for Roasting Bed

10 - 2 large onions, sliced
11 - 2 carrots, cut into chunks
12 - 2 celery stalks, cut into chunks

→ Liquids

13 - 1 cup dry white wine or low-sodium chicken broth

# Directions:

01 - Preheat the oven to 320°F.
02 - Pat the lamb shoulder dry with paper towels and score the fatty side in a diamond pattern using a sharp knife. Rub the entire surface with olive oil, then season generously with salt and pepper.
03 - In a small bowl, combine the minced garlic, chopped rosemary, thyme leaves, oregano, lemon zest, and lemon juice. Mix thoroughly to form a thick paste.
04 - Massage the herb paste evenly over the lamb shoulder, working the mixture into the scored cuts to maximize flavor penetration.
05 - Arrange the sliced onions, carrot chunks, and celery pieces in the bottom of a large roasting pan to create an aromatic vegetable bed. Place the seasoned lamb shoulder on top, fatty side facing up.
06 - Pour the white wine or chicken broth around the base of the lamb, avoiding direct pouring over the meat. Cover the roasting pan tightly with aluminum foil.
07 - Roast the covered lamb for 2.5 hours at 320°F until the meat begins to tenderize.
08 - Remove the foil and increase the oven temperature to 400°F. Continue roasting uncovered for 30 minutes until the surface develops a deep golden-brown crust and the meat is fork-tender.
09 - Transfer the lamb to a cutting board and let it rest, loosely tented with foil, for 15 minutes to allow juices to redistribute throughout the meat.
10 - Carve the lamb against the grain and serve with the roasted vegetables from the pan, spooning the warmed pan juices over each portion.

# Expert Advice:

01 -
  • The meat literally falls off the bone with just a gentle nudge from your fork
  • That herb crust gets caramelized and crispy while the inside stays impossibly tender
  • You get to look like a cooking genius while the oven does literally all the hard work
02 -
  • Don't rush that resting period or all those incredible juices will end up on your cutting board instead of in your mouth
  • The internal temperature should reach around 90°C (195°F) for that perfect fall-apart tenderness
03 -
  • Marinate the lamb overnight in the herb paste if you have time, the flavor difference is remarkable
  • Take the lamb out of the fridge about an hour before roasting so it cooks more evenly

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