Mediterranean Diet Herb-Crusted Roast Lamb Shoulder
Indulge in the rich, aromatic flavors of the Mediterranean with this Herb-Crusted Roast Lamb Shoulder, a recipe designed to satisfy both your taste buds and your commitment to healthy eating. Perfectly suited for the Mediterranean diet, this bone-in lamb shoulder is coated in a vibrant paste of fresh rosemary, thyme, and mint, blended with garlic, lemon zest, and extra-virgin olive oil. The infusion of white wine adds a depth of flavor and keeps the lamb irresistibly tender as it slow-roasts to perfection. With just 20 minutes of prep and a few hours of low-and-slow cooking, this recipe delivers a showstopping centerpiece for any dinner table. The crisp herb crust and melt-in-your-mouth meat are best served with roasted vegetables or a fresh salad for a wholesome and elegant Mediterranean feast. Ideal for special occasions or a Sunday supper, this recipe embodies simplicity, flavor, and nutrition.
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Recipe Information
Ingredients
- 3 pounds lamb shoulder, bone-in
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh mint leaves
- 6 cloves garlic cloves
- 3 tablespoons olive oil
- 2 teaspoons lemon zest
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup white wine
Instructions
Preheat your oven to 325°F (165°C).
Pat the lamb shoulder dry with paper towels. This helps the herb crust adhere better.
In a food processor, combine rosemary, thyme, mint, garlic, olive oil, lemon zest, salt, and black pepper. Pulse until you have a coarse paste.
Rub the herb mixture all over the lamb shoulder, ensuring that it is evenly coated on all sides.
Place the herb-coated lamb in a roasting pan with a rack to allow for air circulation and even cooking.
Pour the white wine into the bottom of the roasting pan to keep the meat moist and infuse with aromatic flavors.
Roast in the preheated oven for approximately 3 hours, or until the internal temperature reaches at least 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Baste the lamb every hour with pan drippings to ensure a beautifully moist and flavorful crust.
Once cooked, remove the lamb from the oven and let it rest for about 15 minutes before carving.
Serve slices of the lamb shoulder with vegetables or a side salad for a complete Mediterranean meal that embodies both tradition and nutrition.
Nutrition Facts
Calories |
4023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.3 g | 403% | |
| Saturated Fat | 115.4 g | 577% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 3330 mg | 145% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.5 g | ||
| Protein | 246.7 g | 493% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 3720 mg | 79% | |
*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.
