Garlic Herb Lamb Shoulder (Printer-friendly)
Succulent lamb shoulder roasted with garlic and herbs, served with vegetables and pan juices for a hearty meal.
# What You’ll Need:
→ Lamb
01 - 1 bone-in lamb shoulder (5–6.5 lb)
→ Herb Marinade
02 - 6 cloves garlic, minced
03 - 3 tbsp fresh rosemary, finely chopped
04 - 2 tbsp fresh thyme leaves, finely chopped
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh oregano, finely chopped (or 1 tsp dried)
07 - 1 lemon, zested and juiced
08 - 2 tsp kosher salt
09 - 1 tsp freshly ground black pepper
10 - 1/4 cup olive oil
→ Vegetables
11 - 2 large onions, thickly sliced
12 - 3 carrots, peeled and cut into large chunks
13 - 3 celery stalks, cut into large pieces
→ Broth
14 - 1 cup chicken or beef broth
# How to Make It:
01 - Set oven temperature to 325°F (160°C).
02 - Combine garlic, rosemary, thyme, parsley, oregano, lemon zest, lemon juice, salt, pepper, and olive oil in a bowl to form a paste.
03 - Pat lamb shoulder dry, score fat in a criss-cross pattern, and rub the herb paste all over, pressing into the cuts.
04 - Place onions, carrots, and celery in the bottom of a large roasting pan.
05 - Place lamb shoulder on top of the vegetables and pour broth around the lamb, avoiding pouring over it.
06 - Cover pan tightly with foil and roast for 2.5 hours.
07 - Remove foil, increase oven temperature to 400°F (200°C), and roast for an additional 30 minutes, basting occasionally until lamb is golden and tender.
08 - Transfer lamb to a platter, loosely cover with foil, and let rest for 15 minutes.
09 - Slice lamb and serve with roasted vegetables and pan juices.
# Expert Tips:
01 -
- The lamb becomes so tender it practically melts, and the herb crust stays aromatic and flavorful.
- One pan, one long roast, and dinner feels restaurant-quality with minimal active work.
- It's naturally gluten-free and feeds a crowd, making it perfect for gatherings or meal prep.
02 -
- Don't skip the resting time, no matter how hungry you are—meat continues cooking as it rests, and cutting too soon releases all those precious juices onto the board instead of your plate.
- If your oven runs hot or cold, the timing might shift; start checking tenderness at 2.25 hours by piercing the meat with a fork—it should shred with almost no resistance.
03 -
- Bring the lamb to room temperature for 45 minutes before roasting—cold meat in a hot oven cooks unevenly, and you want that herb crust to set while the interior stays juicy.
- Save every drop of those pan juices; they're worth their weight in gold and turn simple sides into something memorable.