Garlic Herb Lamb Shoulder (Print version)

Slow-roasted lamb shoulder infused with garlic and fresh herbs served with roasted vegetables and pan juices.

# Ingredient List:

→ Lamb

01 - 1 bone-in lamb shoulder, 5–6.5 lb

→ Herb Marinade

02 - 6 garlic cloves, 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 oregano
07 - Zest and juice of 1 lemon
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 the oven temperature to 325°F.
02 - Combine garlic, rosemary, thyme, parsley, oregano, lemon zest, lemon juice, kosher salt, black pepper, and olive oil in a bowl to create a paste.
03 - Pat the lamb shoulder dry, then score the fat in a criss-cross pattern using a sharp knife. Rub the herb paste evenly over the entire lamb, pressing into the scores.
04 - Place onions, carrots, and celery in the bottom of a large roasting pan.
05 - Set the lamb shoulder on top of the vegetables. Pour the broth around the lamb without pouring over it.
06 - Cover the roasting pan tightly with foil and roast for 2.5 hours.
07 - Remove the foil, increase oven temperature to 400°F, and roast for an additional 30 minutes, basting occasionally, until the meat is golden and tender.
08 - Transfer the lamb to a platter, loosely cover with foil, and let rest for 15 minutes before carving.
09 - Carve and serve the lamb with roasted vegetables and pan juices.

# Expert Advice:

01 -
  • The kitchen fills with an aroma so inviting that people show up before dinner even starts.
  • Your guests will think you've been cooking all day when you've barely spent twenty minutes prepping.
  • Leftover lamb makes sandwiches that taste even better the next day.
02 -
  • The foil covering is essential; without it, the outside dries out before the inside gets tender, and no amount of basting fixes that.
  • Letting the lamb rest is not optional—carving straight out of the oven means juicy meat on your plate instead of all over the counter.
  • If your herb paste looks too thick, loosen it with another tablespoon of olive oil; it should be spreadable but not runny.
03 -
  • Don't skip the criss-cross scoring on the fat; it's not just decorative—it helps the herb paste anchor itself and creates more texture as it roasts.
  • If your oven runs hot, check the lamb at the 2-hour mark; ovens are moody, and some finish faster than others.

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