Garlic Herb Roasted Lamb (Printable Version)

Slow-roasted lamb shoulder infused with garlic, herbs, and roasted vegetables for rich flavor.

# What You Need:

→ Lamb

01 - 1 bone-in lamb shoulder (5 to 6.5 pounds)

→ Herb Marinade

02 - 6 garlic cloves, minced
03 - 3 tablespoons fresh rosemary, finely chopped
04 - 2 tablespoons fresh thyme leaves, finely chopped
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried)
07 - 1 lemon, zested and juiced
08 - 2 teaspoons kosher salt
09 - 1 teaspoon freshly ground black pepper
10 - 1/4 cup olive oil

→ Vegetables (for roasting)

11 - 2 large onions, thickly sliced
12 - 3 carrots, peeled and cut into large chunks
13 - 3 celery stalks, cut into large pieces

→ Broth

14 - 1 cup chicken or beef broth

# How to Make It:

01 - Preheat oven to 325°F (160°C).
02 - Combine minced garlic, rosemary, thyme, parsley, oregano, lemon zest and juice, kosher salt, black pepper, and olive oil in a mixing bowl to form a paste.
03 - Pat lamb shoulder dry with paper towels and score the fat in a crisscross pattern using a sharp knife.
04 - Rub the herb paste thoroughly over the entire lamb, pressing it into the scored cuts.
05 - Place sliced onions, carrots, and celery evenly in the base of a large roasting pan.
06 - Set the lamb shoulder atop the vegetables and pour the broth around (not over) the meat.
07 - Cover pan tightly with aluminum foil and roast in the oven for 2.5 hours.
08 - Remove foil, increase the oven temperature to 400°F (200°C), and roast uncovered for 30 minutes, basting occasionally, until lamb is golden and tender.
09 - Transfer lamb to a platter, loosely cover with foil, and let rest for 15 minutes before carving.
10 - Serve lamb with roasted vegetables and pan juices.

# Expert Advice:

01 -
  • The meat practically falls off the bone after slow roasting, no fuss or fancy technique required.
  • It fills your home with the kind of smell that makes people wander into the kitchen asking whats for dinner.
  • One pan does all the work, and the vegetables underneath soak up every bit of flavor.
  • It looks impressive but is surprisingly forgiving, perfect for when you want to cook something special without the stress.
02 -
  • Do not skip scoring the fat, it makes all the difference in texture and helps the marinade penetrate.
  • Covering the lamb for most of the roast keeps it from drying out, the high heat at the end is just for color and crispness.
  • Let the lamb rest after roasting or all those beautiful juices will run out onto the cutting board instead of staying in the meat.
  • If the vegetables start to char before the lamb is done, add a splash more broth to the pan.
03 -
  • If your lamb has a thick fat cap, score it deeply but stop before you hit the meat, this lets the fat render without losing moisture.
  • Basting during the final roast is the secret to that glossy, golden finish, do not skip it.
  • Use a meat thermometer if you are nervous, aim for around 90°C (195°F) in the thickest part for fall-apart tender meat.
  • Save the pan juices and skim off some of the fat, what is left is liquid gold for drizzling or dipping.

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