Description
This slow-roasted rosemary lamb shoulder is the perfect centerpiece for any dinner idea. With melt-in-your-mouth tenderness, a garlic and rosemary rub, and rich, deep flavor from low, slow cooking, it’s a favorite for special occasions or easy dinner plans. This easy recipe brings bold flavor and impressive results with minimal effort—great for holiday feasts, Sunday dinners, or make-ahead food ideas.
Ingredients
1 bone-in lamb shoulder
4 cloves garlic, thinly sliced
2 tablespoons chopped fresh rosemary
1 tablespoon lemon zest
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon cracked black pepper
1 cup white wine or broth
Instructions
1. Pat the lamb dry and score the fat in a crosshatch pattern.
2. Mix rosemary, garlic, lemon zest, olive oil, salt, and pepper into a rub.
3. Massage rub into lamb, pressing into the scored fat.
4. Marinate lamb for at least 2 hours or overnight if possible.
5. Place lamb in roasting dish and pour wine or broth around it.
6. Cover with foil and roast at 300°F for 4 to 4.5 hours.
7. Uncover and increase heat to 400°F for 20–30 minutes to crisp the top.
8. Let rest for 20 minutes before slicing or pulling apart.
Notes
Scoring the fat is essential—don’t skip this step.
Use a Dutch oven or heavy roasting pan for even heat distribution.
Resting the meat keeps the juices locked in for maximum flavor.
- Prep Time: 15 mins
- Cook Time: 4 hrs 30 mins
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 475
- Sugar: 0g
- Sodium: 620mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 130mg
Keywords: slow roasted lamb, rosemary lamb shoulder, easy dinner recipe, comfort food, holiday roast