Roasted Lamb Shoulder Herbs (Printable)

Succulent lamb shoulder slow-roasted with garlic, rosemary, thyme, and lemon for rich, tender results.

# What You’ll Need:

→ Lamb

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

→ Herb Marinade

04 - 4 cloves garlic, minced
05 - 2 tbsp fresh rosemary, finely chopped
06 - 2 tbsp fresh thyme leaves
07 - 1 tbsp fresh oregano, finely chopped (or 1 tsp 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

# Steps:

01 - Preheat the oven to 320°F.
02 - Pat the lamb shoulder dry and score the fatty side with a sharp knife. Rub all over with olive oil, salt, and pepper.
03 - In a small bowl, mix garlic, rosemary, thyme, oregano, lemon zest, and lemon juice to form a paste.
04 - Massage the herb mixture into the lamb, pushing it into the cuts.
05 - Scatter onions, carrots, and celery in a large roasting pan to form a bed. Place the lamb shoulder on top, fatty side up.
06 - Pour wine or broth around (not over) the lamb. Cover tightly with foil.
07 - Roast for 2.5 hours covered.
08 - Remove foil, increase oven to 400°F, and roast uncovered for an additional 30 minutes until the top is golden and meat is tender.
09 - Let the lamb rest, loosely covered, for 15 minutes before carving. Serve with roasted vegetables and pan juices.

# Expert Advice:

01 -
  • The meat falls apart at the mere suggestion of a fork, no knife needed
  • Leftovers, if they exist, make the most incredible sandwiches youve ever had
02 -
  • Scoring the fat allows the herb paste to penetrate and the fat to render properly
  • That foil tent is non-negotiable for the first 2.5 hours or you will dry out the meat
  • The resting period is as important as the cooking time, do not skip it
03 -
  • Use dried herbs at half the quantity if you cannot find fresh, but fresh is worth the hunt
  • A sharp knife makes scoring the fat layer infinitely easier and safer
  • If the top is browning too quickly during the final stage, tent loosely with foil

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