Low Carb Herb-Crusted Baked Lamb Shoulder
Elevate your dinner table with this Low Carb Herb-Crusted Baked Lamb Shoulder, a show-stopping centerpiece boasting tender, juicy meat and a perfectly golden herb crust. Infused with the aromatic flavors of fresh rosemary, thyme, parsley, garlic, and a hint of zesty lemon, this slow-baked lamb shoulder is ideal for those seeking a keto-friendly main course that's both nourishing and delicious. With minimal prep and a low-maintenance bake time, this recipe is perfect for special occasions or a cozy family meal. Serve it alongside roasted vegetables or a crisp green salad for a wholesome, flavorful feast that's as impressive as it is satisfying.
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Recipe Information
Ingredients
- 3 pounds Lamb shoulder
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 325°F (165°C).
In a small bowl, combine olive oil, minced garlic, rosemary, thyme, parsley, salt, pepper, and lemon zest. Mix well to form a paste.
Place the lamb shoulder on a large cutting board. Pat dry with paper towels to remove excess moisture.
Using your hands or a brush, coat the entire lamb shoulder with the herb paste, ensuring an even distribution across the surface.
Transfer the lamb to a roasting pan fitted with a rack.
Cover the pan tightly with aluminum foil and place in the preheated oven.
Bake in the oven for 2.5 hours, basting occasionally with the juices from the pan.
Remove the foil for the last 30 minutes of baking to allow the crust to turn golden and slightly crispy.
Use a meat thermometer to ensure the internal temperature of the lamb reaches at least 145°F (63°C) for medium-rare.
Once cooked, remove the lamb from the oven and let it rest for 15 minutes before carving.
Slice the lamb and serve hot. Enjoy your low-carb herb-crusted baked lamb shoulder with a side of roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
4204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.3 g | 423% | |
| Saturated Fat | 134.6 g | 673% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 3537 mg | 154% | |
| Total Carbohydrate | 7.1 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.2 g | ||
| Protein | 289.4 g | 579% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 3834 mg | 82% | |
*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.
