Description
This Slow-Cooked Lamb Shoulder Recipe features a tender, fall-apart lamb shoulder infused with garlic, fresh herbs, and warming spices, slow-roasted to perfection. The lamb is cooked atop a bed of aromatic onions and carrots, creating a deeply flavorful and comforting Mediterranean main dish ideal for family dinners and special occasions.
Ingredients
Scale
Lamb and Herb Rub
- 1 bone-in lamb shoulder (about 4–5 pounds)
- 4 cloves garlic, sliced
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme leaves
- 1 tablespoon paprika
Vegetables and Liquids
- 2 onions, quartered
- 4 carrots, cut into chunks
- 2 bay leaves
- 1 cup chicken or beef broth
- 1/2 cup dry white wine (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (160°C). Using a sharp knife, make small slits all over the lamb shoulder and insert slices of garlic into these slits to infuse the meat with flavor.
- Make Herb Paste: In a small bowl, combine olive oil, sea salt, black pepper, chopped rosemary, thyme leaves, and paprika. Mix to form a fragrant paste.
- Rub Lamb: Thoroughly rub the herb paste all over the lamb shoulder, ensuring every surface is covered for maximum flavor.
- Prepare Vegetables: Arrange quartered onions, chopped carrots, and bay leaves evenly in the bottom of a large roasting pan or Dutch oven to create a flavorful base for the lamb.
- Assemble and Add Liquids: Place the prepared lamb shoulder on top of the vegetables. Pour the chicken or beef broth and dry white wine (if using) around the lamb, avoiding pouring directly over the meat to maintain the herb rub.
- Slow Roast: Cover the roasting pan tightly with a lid or foil. Place it in the preheated oven and cook for 3.5 to 4 hours until the lamb is fall-apart tender.
- Browning Finish: Uncover the lamb for the last 30 minutes of cooking to allow the top to brown and develop a rich crust.
- Rest and Serve: Remove from the oven and let the lamb rest for 10 minutes before shredding or slicing. Serve with the pan juices and your choice of sides like mashed potatoes or roasted vegetables.
Notes
- For deeper flavor, marinate the lamb with the herb paste overnight in the refrigerator before cooking.
- This slow-roasted lamb pairs beautifully with classic mashed potatoes, roasted seasonal vegetables, or warm flatbreads.
