Low Carb Herb-Crusted Roast Lamb Shoulder
Elevate your next family dinner or holiday feast with this Low Carb Herb-Crusted Roast Lamb Shoulder, a showstopping dish that's as flavorful as it is satisfying. Perfectly slow-roasted to tender, juicy perfection, this recipe combines a rich blend of fresh rosemary, thyme, garlic, and zesty lemon for an irresistible herb crust. The lamb’s natural flavors are enhanced by a layer of Dijon mustard, which adds a tangy depth while helping the herbs adhere beautifully. With a cook time of three hours and a simple preparation process, this dish achieves a melt-in-your-mouth tenderness that pairs wonderfully with low-carb sides like roasted vegetables or a crisp green salad. Whether you’re following a low-carb lifestyle or simply looking for a crowd-pleasing centerpiece, this roast lamb shoulder is guaranteed to impress.
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Recipe Information
Ingredients
- 3.5 pounds lamb shoulder
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 4 cloves garlic cloves
- 1 tablespoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons dijon mustard
Instructions
Preheat your oven to 325°F (163°C).
In a small bowl, combine the olive oil, finely chopped rosemary, thyme, minced garlic, lemon zest, salt, and black pepper. Stir until well blended.
Place the lamb shoulder on a clean work surface. Use a sharp knife to score the fat, creating a crosshatch pattern, ensuring not to cut too deep into the meat.
Rub the prepared herb mixture all over the lamb shoulder, making sure to cover all sides. Let it sit at room temperature for about 30 minutes to allow the flavors to infuse.
Transfer the lamb to a roasting pan fitted with a rack. Spread the dijon mustard evenly over the top of the lamb for an extra layer of flavor and to help adhere the herb crust.
Roast the lamb in the preheated oven for about 2 to 3 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Once roasted to your preference, remove the lamb from the oven and tent with aluminum foil. Let it rest for at least 15 minutes before carving to ensure the juices redistribute.
Carve the lamb shoulder into thick slices and serve with your choice of low-carb sides, such as roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
4897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 384.3 g | 493% | |
| Saturated Fat | 155.9 g | 780% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1588 mg | 529% | |
| Sodium | 4419 mg | 192% | |
| Total Carbohydrate | 8.1 g | 3% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 0.2 g | ||
| Protein | 337.3 g | 675% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 4397 mg | 94% | |
*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.
