Roasted Lamb Shoulder Herbs (Printable)

Tender lamb shoulder infused with herbs and garlic, roasted to perfection with vegetables.

# What You'll Need:

→ Lamb

01 - 1 (4.5–5.5 lb) bone-in lamb shoulder
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

# How to Make It:

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. Remove foil, increase oven to 400°F, and roast uncovered for an additional 30 minutes until the top is golden and meat is tender.
08 - Let the lamb rest, loosely covered, for 15 minutes before carving. Serve with roasted vegetables and pan juices.

# Expert Advice:

01 -
  • The house smells like a Mediterranean villa while this cooks, which is basically free aromatherapy
  • Most of the cooking happens unattended, leaving you free to actually enjoy your own dinner party
02 -
  • Foil needs to be sealed tight during that first long roast or you will end up with dry, disappointing meat
  • The vegetables underneath will look unappealing but they are absolute flavor gold, do not toss them
03 -
  • If your lamb shoulder has a thick fat cap, trim it down to about half an inch for better rendering
  • Let the meat come to room temperature for an hour before roasting for more even cooking

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