Low Sodium Herb-Crusted Roast Lamb Shoulder
Transform your dinner table with the irresistible flavors of this Low Sodium Herb-Crusted Roast Lamb Shoulder, a healthier yet indulgent twist on a classic roast. Perfect for special occasions or a comforting weekend meal, this recipe pairs succulent lamb shoulder with a vibrant blend of fresh herbs—rosemary, thyme, and parsley—zested lemon, and finely minced garlic, creating a fragrant crust that seals in juicy tenderness. This low sodium dish is thoughtfully seasoned with natural aromatics and ground mustard powder, making it ideal for health-conscious diners without sacrificing flavor. Slow-roasted to perfection, the lamb develops a golden, crispy herb crust while remaining moist and flavorful inside. Ready in just 30 minutes of prep and best served alongside roasted vegetables or a fresh salad, this dish guarantees an unforgettable dining experience with every slice.
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Recipe Information
Ingredients
- 1.5 kilograms Lamb shoulder
- 6 each Garlic cloves
- 3 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 3 tablespoons Fresh parsley
- 1 tablespoon Lemon zest
- 4 tablespoons Olive oil
- 1 teaspoon Ground black pepper
- 1 teaspoon Mustard powder
Instructions
Preheat your oven to 160°C (320°F).
Peel and finely chop the garlic cloves.
Chop the fresh rosemary, thyme, and parsley finely.
In a small bowl, combine the chopped garlic, rosemary, thyme, parsley, and lemon zest.
Mix in the olive oil, ground black pepper, and mustard powder to create a loose paste.
Place the lamb shoulder on a clean work surface or a large baking tray.
Using your hands or a brush, thoroughly coat the lamb shoulder with the herb mixture. Ensure the mixture is pressed into any crevices and covers the entire surface of the meat.
Transfer the herb-coated lamb shoulder to a roasting pan.
Cover the pan with aluminum foil to prevent excessive browning and to keep the meat moist during the initial stages of roasting.
Place the roasting pan in the preheated oven and roast for about 2.5 hours.
After 2.5 hours, remove the foil and continue roasting the lamb for another 30 minutes to allow the crust to become golden brown and crispy.
Check the internal temperature of the lamb with a meat thermometer; it should read at least 63°C (145°F) for medium-rare, 70°C (160°F) for medium, or up to 77°C (170°F) for well-done, depending on preference.
Once cooked, remove the lamb from the oven. Allow it to rest for at least 15 minutes before carving.
Carve the lamb shoulder into slices and serve warm. Enjoy with your favorite side dishes!
Nutrition Facts
Calories |
4748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.6 g | 480% | |
| Saturated Fat | 149.9 g | 750% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1500 mg | 500% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 0.4 g | ||
| Protein | 320.3 g | 641% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 4316 mg | 92% | |
*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.
