Description
This slow-roasted rosemary lamb shoulder is the ultimate comfort dinner. With fragrant garlic, lemon, and rosemary, the meat becomes fall-apart tender during a long roast, making it perfect for a cozy night in or impressing guests at the table.
Ingredients
4 to 5 lbs bone-in lamb shoulder
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 teaspoons kosher salt
1 teaspoon black pepper
3 tablespoons olive oil
1 lemon, juiced
1 cup chicken or beef broth
1 large onion, sliced
Optional: a few sprigs of fresh rosemary for roasting
Instructions
1. In a small bowl, mix garlic, rosemary, salt, pepper, olive oil, and lemon juice to create the marinade.
2. Place lamb on a rack in a roasting pan and rub the marinade all over. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat oven to 300°F (150°C). Let lamb sit at room temperature for 30 minutes.
4. Add onion slices and rosemary sprigs to the bottom of the pan and pour in broth. Roast uncovered for 4 to 4.5 hours.
5. When the meat is fork-tender, remove it from the oven and let rest under foil for 15-20 minutes.
6. Carve or shred the lamb and serve with pan juices.
Notes
Letting the lamb marinate overnight enhances the flavor even more.
Use bone-in lamb shoulder for the juiciest results.
Don’t skip the resting time after roasting—it keeps the meat tender and juicy.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion (approx. 6 oz)
- Calories: 480
- Sugar: 1g
- Sodium: 620mg
- Fat: 36g
- Saturated Fat: 13g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 35g
- Cholesterol: 125mg
Keywords: lamb shoulder, rosemary lamb, slow-roasted lamb