Low Sodium Herb-Crusted Baked Lamb Shoulder
Indulge in the rich, savory flavors of this Low Sodium Herb-Crusted Baked Lamb Shoulder, a dish that's as healthy as it is elegant. Perfect for special occasions or a comforting family dinner, this recipe combines a tender, slow-roasted lamb shoulder with the vibrant freshness of rosemary, thyme, parsley, and garlic. A zesty hint of lemon and a drizzle of olive oil create an aromatic herb crust, while the lamb cooks to perfection in a bath of red wine vinegar, water, and unsalted vegetable broth, ensuring a flavorful, succulent result without the need for added salt. With a simple prep process and an impressive golden-brown finish, this low-sodium masterpiece pairs beautifully with your favorite sides for a well-balanced and unforgettable meal. Keywords: low-sodium lamb recipe, herb-crusted lamb, baked lamb shoulder, healthy lamb dinner, roasted lamb recipe.
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Recipe Information
Ingredients
- 1 4-5 lbs lamb shoulder
- 2 tablespoons, chopped fresh rosemary
- 2 tablespoons, chopped fresh thyme
- 2 tablespoons, chopped fresh parsley
- 5 cloves, minced garlic
- 1 tablespoon lemon zest
- 4 tablespoons olive oil
- 1 teaspoon black pepper
- 2 tablespoons red wine vinegar
- 1 cup water
- 1 cup unsalted vegetable broth
Instructions
Preheat your oven to 350°F (175°C).
In a small bowl, mix together the fresh rosemary, thyme, parsley, minced garlic, lemon zest, and black pepper.
Add olive oil to the herb mixture and stir until well combined. This will create the herb crust paste.
Pat the lamb shoulder dry with paper towels to ensure the herb crust sticks well.
Rub the lamb shoulder all over with the herb crust paste, ensuring an even coating.
Place the lamb shoulder in a large roasting pan with the fat side up.
In a separate bowl, combine the red wine vinegar, water, and unsalted vegetable broth. Pour this mixture around the lamb in the roasting pan.
Cover the roasting pan with aluminum foil, sealing the edges to keep in the moisture.
Roast the lamb shoulder in the preheated oven for about 2 to 2.5 hours, or until the lamb is tender and reaches an internal temperature of at least 145°F (63°C) for medium-rare. For medium or well-done, cook longer.
After roasting, remove the foil and increase the oven temperature to 400°F (205°C). Continue to cook for an additional 10-15 minutes to develop a golden-brown crust.
Once done, remove the lamb from the oven and let it rest for 15 minutes before carving. This allows juices to redistribute, ensuring tender, juicy meat.
Slice the lamb shoulder and serve with your favorite side dishes. Enjoy your delicious, low-sodium herb-crusted lamb!
Nutrition Facts
Calories |
6138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 479.8 g | 615% | |
| Saturated Fat | 197.0 g | 985% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 2000 mg | 667% | |
| Sodium | 1746 mg | 76% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.4 g | ||
| Protein | 425.2 g | 850% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 5675 mg | 121% | |
*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.
