Soy-Free Herb-Crusted Roast Lamb Shoulder
Get ready to elevate your dinner table with this Soy-Free Herb-Crusted Roast Lamb Shoulder, a show-stopping centerpiece ideal for family gatherings and special occasions. This recipe combines tender, slow-roasted lamb with a fragrant herb crust made from fresh rosemary, thyme, parsley, garlic, and lemon zest for a burst of Mediterranean-inspired flavor. The lamb shoulder is carefully coated in a zesty, aromatic paste and roasted low and slow to ensure juicy perfection, while a short resting period locks in the savory juices before serving. Impressively straightforward to prepare, this dish is naturally soy-free and pairs beautifully with seasonal side dishes. Garnish with lemon wedges and extra fresh herbs for a stunning presentation and enjoy the perfect balance of rich, succulent meat and refreshing citrus notes. Suitable for medium-rare lovers or those who prefer their lamb more well done, this recipe is as versatile as it is delicious.
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Recipe Information
Ingredients
- 1 pieces (about 4-5 lbs) Lamb shoulder
- 4 large Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Olive oil
- 1 teaspoon Lemon zest
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 1 whole Lemon, cut into wedges
Instructions
Preheat your oven to 300°F (150°C).
Pat the lamb shoulder dry with paper towels. This helps the herb crust adhere better and ensures crispier edges.
In a small bowl, combine the minced garlic, rosemary, thyme, parsley, olive oil, lemon zest, salt, and black pepper. Mix until it forms a rough paste.
Place the lamb shoulder on a roasting rack set in a roasting pan. Rub the herb paste all over the lamb shoulder, covering the top and sides evenly.
Insert a meat thermometer into the thickest part of the lamb, without touching the bone. This will help monitor the internal temperature to avoid overcooking.
Roast the lamb shoulder in the preheated oven for about 2 to 2.5 hours, until the internal temperature reaches 145°F (63°C) for medium-rare, or longer if you prefer it more well done.
Once the lamb reaches desired doneness, remove it from the oven and cover it loosely with aluminum foil. Let it rest for 20 minutes to allow the juices to redistribute within the meat.
Slice the lamb shoulder against the grain and serve it with lemon wedges on the side for adding a fresh citrusy taste.
Garnish with additional fresh herbs if desired, and serve hot with your choice of side dishes.
Nutrition Facts
Calories |
5878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 451.7 g | 579% | |
| Saturated Fat | 192.6 g | 963% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2000 mg | 667% | |
| Sodium | 5266 mg | 229% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 0.3 g | ||
| Protein | 425.4 g | 851% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 5615 mg | 119% | |
*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.
