Description
This Slow-Roasted Rosemary Lamb Shoulder is a showstopper dish that’s surprisingly easy to make. With minimal prep and hours of hands-off roasting, the result is melt-in-your-mouth lamb infused with rosemary, garlic, and balsamic richness. Perfect for dinner ideas, holiday meals, or a cozy easy recipe.
Ingredients
1 4–5 lb lamb shoulder (bone-in)
3 tablespoons fresh rosemary, finely chopped
6 garlic cloves, minced
3 tablespoons olive oil
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
1 large onion, quartered
2 carrots, cut into chunks
1 cup chicken broth
1 teaspoon lemon zest (optional)
Instructions
1. Preheat oven to 300°F (150°C). Pat the lamb shoulder dry and score the fat.
2. Rub lamb with olive oil, salt, pepper, rosemary, garlic, and lemon zest.
3. Place onion and carrots in roasting pan, add broth and balsamic vinegar, set lamb on top.
4. Cover and roast for 4 hours until tender.
5. Uncover, raise heat to 400°F (200°C), roast 20–30 minutes for crust.
6. Rest 15–20 minutes, reduce pan juices into sauce.
7. Serve shredded or sliced with sauce.
Notes
Bring lamb to room temperature before cooking.
Use fresh rosemary for best flavor.
Reduce cook time slightly if using boneless lamb.
- Prep Time: 25 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Dish
- Method: Slow Roast
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6 oz
- Calories: 480
- Sugar: 2g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 120mg
Keywords: slow-roasted lamb, rosemary lamb, dinner ideas, easy recipe, holiday main dish