High Protein Herb-Crusted Baked Lamb Shoulder
Elevate your dinner table with this irresistible **High Protein Herb-Crusted Baked Lamb Shoulder**, a show-stopping dish that blends bold flavors and tender texture for an unforgettable meal. Perfectly seasoned with a vibrant mix of garlic, fresh rosemary, thyme, Dijon mustard, and lemon zest, this bone-in lamb shoulder is coated with a golden breadcrumb crust for added crunch and depth. Slow-baked to perfection, the lamb becomes exquisitely juicy while its protein-packed profile makes it ideal for a hearty, satisfying meal. Whether you're hosting a special occasion or indulging in a weekend feast, this oven-baked lamb recipe brings gourmet quality to your home kitchen. Serve it sliced alongside roasted vegetables or creamy mashed potatoes for an elegant and wholesome pairing. **Keywords**: herb-crusted lamb, baked lamb shoulder, high protein lamb recipe, lamb dinner ideas, gourmet dinner recipes.
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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 Dijon mustard
- 1 tablespoon lemon zest
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 cup breadcrumbs
Instructions
Preheat your oven to 325°F (163°C).
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, lemon zest, salt, and freshly ground black pepper until well combined.
Pat the lamb shoulder dry with paper towels and place it in a large roasting pan.
Rub the herb mixture all over the lamb shoulder, ensuring it is evenly coated.
Cover the lamb with plastic wrap and allow it to marinate at room temperature for 30 minutes, or refrigerate it for up to 2 hours for more intense flavors.
Remove the plastic wrap from the lamb. Sprinkle the breadcrumbs evenly over the top of the lamb, pressing them lightly into the herb mixture to adhere.
Place the roasting pan in the preheated oven and bake for 3 hours, or until the lamb is tender and the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Once cooked, remove the lamb from the oven and let it rest under foil for 15 to 20 minutes before carving.
Slice the lamb shoulder and serve it warm with your choice of sides.
Nutrition Facts
Calories |
5424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 416.6 g | 534% | |
| Saturated Fat | 152.8 g | 764% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 8375 mg | 364% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 7.6 g | ||
| Protein | 342.8 g | 686% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 39.0 mg | 217% | |
| Potassium | 4643 mg | 99% | |
*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.
