Roasted Mediterranean Lamb Shoulder
A succulent herb-crusted lamb shoulder infused with garlic, lemon, and rosemary, slow-roasted until tender. Perfect for a Mediterranean feast with crispy edges and juicy interior.
- Total time
- 180 min
- Servings
- 6
- Calories
- 485
- Protein
- 52g
Ingredients
- 5 lbs bone-in lamb shoulder
- 8 cloves garlic cloves, minced
- 4 sprigs fresh rosemary sprigs
- 4 sprigs fresh thyme sprigs
- 4 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice
- 2 tbsp Dijon mustard
- 1.5 tsp sea salt
- 1 tsp black pepper
- 1 cup red wine
- 1.5 cups beef broth
- 2 whole yellow onions, quartered
- 1.5 lbs baby potatoes
Instructions
- 1
Remove lamb from refrigerator 45 minutes before roasting to bring to room temperature.
- 2
Preheat oven to 450°F (230°C).
- 3
Pat lamb shoulder dry with paper towels. Score the fat in a crosshatch pattern.
- 4
In a small bowl, combine minced garlic, Dijon mustard, olive oil, lemon juice, salt, and pepper to form a paste.
- 5
Rub the herb paste all over the lamb shoulder, pressing it into the scoring. Tuck rosemary and thyme sprigs under and around the meat.
- 6
Place lamb in a large roasting pan. Arrange onions and potatoes around it. Pour red wine and beef broth into the pan.
- 7
Roast at 450°F for 20 minutes until browned. Reduce heat to 325°F (160°C) and continue roasting for 2 to 2.5 hours, basting every 30 minutes.
- 8
Lamb is done when the internal temperature reaches 160°F (71°C) for medium doneness, or 170°F (77°C) for well-done.
- 9
Remove from oven and tent with foil. Let rest for 15 minutes before carving.
- 10
Strain pan juices into a saucepan, skim fat, and simmer for 2 minutes. Serve as gravy alongside lamb and roasted vegetables.
Tools you’ll need
- large roasting pan (13x9 inch minimum)
- meat thermometer
- paper towels
- sharp carving knife
- small mixing bowl
- aluminum foil
- fine-mesh strainer
- saucepan
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