Description
This Slow-Roasted Rosemary Lamb Shoulder is a tender, juicy, flavor-packed dinner centerpiece made with garlic, fresh rosemary, lemon, and savory pan juices. It is an easy recipe for a holiday dinner, Sunday dinner, family meal, special occasion meal, comfort food dinner, dinner ideas, food ideas, and a hearty slow-roasted lamb dish that feels elegant while the oven does most of the work.
Ingredients
4 to 5 pounds bone-in lamb shoulder
3 tablespoons olive oil
6 cloves garlic minced
2 tablespoons fresh rosemary finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon Dijon mustard
1 tablespoon lemon zest
2 tablespoons lemon juice
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 large yellow onion sliced
2 large carrots chopped
1 1/2 cups beef broth or lamb broth
2 tablespoons butter optional
2 sprigs fresh rosemary for roasting
2 sprigs fresh thyme for roasting
Instructions
1. Pat the lamb shoulder dry with paper towels and trim only very thick excess fat, leaving a thin layer for moisture and flavor.
2. Make shallow slits across the top of the lamb with a sharp knife.
3. In a small bowl, mix olive oil, minced garlic, chopped rosemary, thyme leaves, Dijon mustard, lemon zest, lemon juice, salt, black pepper, and smoked paprika.
4. Rub the rosemary garlic mixture all over the lamb, pressing it into the slits and coating every side.
5. Let the lamb rest at room temperature for 45 minutes, or cover and refrigerate overnight for deeper flavor.
6. Preheat the oven to 300°F.
7. Place sliced onion, chopped carrots, rosemary sprigs, and thyme sprigs in the bottom of a roasting pan or Dutch oven.
8. Set the lamb shoulder on top of the vegetables and pour broth around the lamb.
9. Cover the pan tightly with foil or a lid and roast for 3 1/2 to 4 hours, until the lamb is very tender.
10. Remove the cover, raise the oven temperature to 425°F, spoon pan juices over the lamb, and roast uncovered for 20 to 30 minutes until browned and glossy.
11. Transfer the lamb to a board and rest for 15 to 20 minutes.
12. Strain the pan juices into a saucepan, skim excess fat, simmer until slightly reduced, and whisk in butter if desired.
13. Slice or gently pull the lamb into serving pieces and spoon the rosemary pan sauce over the top.
Notes
For the best flavor, season the lamb the night before and refrigerate it covered, then let it sit at room temperature before roasting.
Keep the roasting pan covered tightly during the slow-roasting stage so the lamb stays moist and tender.
If the pan juices taste too rich, brighten the sauce with a small squeeze of fresh lemon juice before serving.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Category: Dinner
- Method: Slow Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2 g
- Sodium: 690 mg
- Fat: 36 g
- Saturated Fat: 14 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 145 mg
Keywords: slow-roasted rosemary lamb shoulder, lamb shoulder recipe, roasted lamb dinner, holiday lamb recipe, Sunday dinner idea, easy dinner, comfort food dinner, dinner ideas, food ideas