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Slow-Roasted Rosemary Lamb Shoulder

Perfectly Juicy Slow-Roasted Rosemary Lamb Shoulder Recipe

This Slow-Roasted Rosemary Lamb Shoulder is a succulent masterpiece, infused with garlic and rosemary, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Resting Time 20 minutes
Total Time 5 hours 20 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 350 kcal

Equipment

  • Roasting Pan
  • Foil
  • bowl

Ingredients
  

For the Lamb

  • 1 piece Lamb Shoulder Bone-in variety enhances flavor and tenderness.
  • 5 cloves Garlic Fresh cloves maximize flavor.
  • 2 tablespoons Fresh Rosemary Thyme is a suitable substitute.
  • 1 tablespoon Lemon Zest Lime can be used for a different flavor.

For the Rub

  • 1/4 cup Olive Oil Helps seasoning adhere; neutral oils can substitute.
  • 2 teaspoons Salt Adjust to meet preferences.
  • 1 teaspoon Cracked Black Pepper Increase for a punchier flavor.

For Roasting

  • 1 cup White Wine or Broth Low-sodium broth is a great alternative.

Instructions
 

Cooking Instructions

  • Prepare the lamb: Pat the lamb shoulder dry and score the fat in a crosshatch pattern.
  • Make the rub: Combine rosemary, garlic, lemon zest, olive oil, salt, and pepper.
  • Season the meat: Generously rub the mixture all over the lamb.
  • Marinate (optional): Refrigerate for at least 2 hours or overnight.
  • Prepare for roasting: Place the lamb in a pan and add wine or broth around it.
  • Cover and roast: Cover with foil and roast at 300°F for 4 to 4.5 hours.
  • Crisp the top: Uncover and roast at 400°F for 20–30 minutes.
  • Rest before serving: Let the lamb rest under foil for at least 20 minutes.

Notes

Serve with roasted carrots and creamy smashed potatoes for an indulgent meal.
Keyword Comfort Food, Dinner, Holiday, Lamb, Roasted, Rosemary