Herb-Crusted Roast Lamb Shoulder
Indulge in the mouthwatering flavors of this **Herb-Crusted Roast Lamb Shoulder**, a show-stopping centerpiece for any family gathering or special occasion. This recipe features a tender, bone-in lamb shoulder coated with a vibrant blend of minced garlic, fresh rosemary, thyme, mint, and a hint of zesty lemon. Slowly roasted to perfection atop a bed of aromatic vegetables, the lamb is infused with the rich flavors of white wine and savory stock, creating a luscious pan gravy to serve alongside. With its golden-brown crust and melt-in-your-mouth texture, this dish is as elegant as it is comforting. Perfectly paired with roasted vegetables or creamy mashed potatoes, it’s a hearty and flavorful meal your guests won’t forget. Whether for Easter, Sunday dinner, or a celebratory feast, this recipe brings bold flavors and rustic charm to your table.
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Recipe Information
Ingredients
- 4 pounds lamb shoulder, bone-in
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh mint, chopped
- 1 tablespoon lemon zest
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup white wine
- 1 cup chicken or beef stock
- 2 carrots, chopped
- 2 onions, quartered
- 2 celery stalks, chopped
Instructions
Preheat your oven to 325°F (160°C).
In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, mint, lemon zest, salt, and black pepper to create a paste.
Rub the herb paste all over the lamb shoulder, ensuring it is well coated on all sides.
Place the lamb shoulder, fat side up, into a roasting pan.
In the same roasting pan, add the chopped carrots, quartered onions, and chopped celery around the lamb to form a bed of vegetables.
Pour the white wine and chicken or beef stock into the pan over the vegetables, avoiding directly pouring on the lamb.
Cover the pan tightly with aluminum foil or a lid.
Roast the lamb in the preheated oven for about 2 ½ to 3 hours, or until the meat is tender and pulls apart easily with a fork.
Remove the foil during the last 30 minutes of cooking to allow the lamb to brown nicely.
Once cooked, remove the lamb from the oven and let it rest for at least 15 minutes before carving.
While the lamb rests, strain the roasting pan juices into a saucepan, discarding the solids. Skim off any excess fat. Bring the juices to a simmer and reduce slightly to create a rich gravy.
Serve the herb-crusted lamb shoulder with the reduced gravy on the side.
Nutrition Facts
Calories |
5368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 406.5 g | 521% | |
| Saturated Fat | 152.1 g | 760% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 7172 mg | 312% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 25.5 g | ||
| Protein | 335.2 g | 670% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 6364 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
