Nut-Free Herb-Crusted Baked Lamb Shoulder
Elevate your dinner table with this Nut-Free Herb-Crusted Baked Lamb Shoulder, a show-stopping centerpiece that combines bold, fresh flavors with melt-in-your-mouth tenderness. Perfect for those seeking allergen-free elegance, this recipe layers a vibrant mixture of rosemary, thyme, parsley, garlic, and lemon zest onto a golden-browned lamb shoulder, creating a crisp herb crust that's bursting with savory goodness. Simmered in a Dijon mustard, white wine, and chicken stock base, the lamb absorbs deep, rich flavors while staying succulent and juicy. With minimal prep and a slow-baked technique, this dish guarantees an impressive and stress-free dining experience, ideal for family gatherings or celebratory feasts. Pair with roasted vegetables or creamy mashed potatoes to round out the meal. Keywords: nut-free lamb recipe, herb-crusted lamb, baked lamb shoulder, slow-cooked lamb, flavorful dinner idea.
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Recipe Information
Ingredients
- 4 pound Lamb shoulder
- 3 tablespoon Olive oil
- 6 Garlic cloves, minced
- 2 tablespoon Fresh rosemary, chopped
- 2 tablespoon Fresh thyme, chopped
- 2 tablespoon Fresh parsley, chopped
- 1 tablespoon Lemon zest
- 2 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoon Dijon mustard
- 1 cup White wine
- 1 cup Chicken stock
Instructions
Preheat your oven to 325°F (165°C).
In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, parsley, lemon zest, salt, and black pepper to form a paste.
Pat the lamb shoulder dry with paper towels to ensure a good sear.
Rub the herb paste all over the lamb shoulder, ensuring it's evenly coated.
Heat a large ovenproof skillet over medium-high heat and sear the lamb for about 3-4 minutes on each side until a golden crust forms.
Remove the lamb from the skillet and set aside.
Add the Dijon mustard to the same skillet and deglaze with white wine, scraping any browned bits from the bottom of the pan.
Pour in the chicken stock and bring the mixture to a simmer.
Return the lamb shoulder to the skillet, cover it with aluminum foil, and transfer the skillet to the preheated oven.
Bake in the oven for about 2.5 to 3 hours, basting occasionally with the pan juices until the lamb is tender.
Remove the foil during the last 30 minutes of cooking to allow the herb crust to get crispy.
Once cooked, remove the lamb from the oven and let it rest for at least 15 minutes before slicing.
Garnish with additional fresh herbs before serving, if desired.
Nutrition Facts
Calories |
5862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 438.9 g | 563% | |
| Saturated Fat | 177.3 g | 886% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1836 mg | 612% | |
| Sodium | 7458 mg | 324% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.5 g | ||
| Protein | 399.2 g | 798% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 5280 mg | 112% | |
*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.
