The Juiciest Oven-Roasted Lamb Shoulder With Herb Sauce Recipe

Succulent and tender lamb shoulder whispers culinary magic into every home kitchen’s repertoire.

Fragrant herbs dance alongside rich, slow-cooked meat, creating an aromatic symphony.

Mediterranean traditions inspire this rustic dish that promises comfort and depth.

Crispy exterior gives way to meltingly soft interior, promising pure satisfaction.

Minimal ingredients combine for maximum flavor, making this recipe surprisingly simple.

Minimal effort yields maximum deliciousness when you follow these carefully crafted steps.

You’ll fall in love with how effortlessly this lamb shoulder transforms an ordinary meal into an extraordinary experience.

Why Roasted Lamb Shoulder With Herbs Tastes Amazing

• Slow-Roast for Melt-in-Your-Mouth Texture: This lamb shoulder transforms into an incredibly tender dish that falls apart with minimal effort, promising a luxurious dining experience that feels like restaurant-quality cooking at home.
• Customize Your Flavor Profile: The flexible herb sauce preparation allows you to adjust heat and seasonings, making it perfect for different taste preferences and ensuring everyone at the table enjoys their meal.
• Minimal Hands-On Cooking: The recipe requires simple preparation and long, slow roasting, which means you can set it and forget it while doing other activities, making it ideal for busy home cooks who want delicious results without constant monitoring.
• Impress Guests with Gourmet Presentation: The combination of beautifully roasted lamb, aromatic herbs, and vibrant sauce creates a stunning centerpiece that looks sophisticated yet requires surprisingly little technical skill to execute.

Ingredients for Lamb Shoulder and Herb Sauce

• Lamb Shoulder: A tender and flavorful cut of meat that becomes incredibly soft when slow-roasted.

• Red Onion, Shallots, Garlic: Provide a rich, deep flavor base for the roasted lamb.
• Oregano, Rosemary: Classic Mediterranean herbs that infuse the lamb with aromatic and earthy notes.
• Mint, Parsley: Fresh herbs that brighten the accompanying sauce with vibrant, green flavors.

• Olive Oil: Helps to keep the lamb moist and adds a smooth, rich texture.
• Kosher Salt, Black Pepper: Essential seasonings that enhance the natural flavor of the lamb.
• Dry White Wine: Adds depth and acidity to the roasting liquid.
• Chicken Broth: Provides additional moisture and flavor during the slow cooking process.
• Red Wine Vinegar: Brings a tangy brightness to the herb sauce.
• Lemon: Offers zesty citrus notes through both juice and zest.

• Fresno Chile Pepper: Adds a subtle heat and fresh pepper flavor to the herb sauce.
• Flaky Sea Salt: A finishing touch that provides a delicate crunch and enhanced seasoning.

How to Make Oven-Roasted Lamb Shoulder Perfectly

Step 1: Warm Up the Lamb

Take the lamb shoulder out of the refrigerator and gently pat it dry using paper towels. Let the meat relax at room temperature for about 30 minutes to ensure even cooking.

Step 2: Prepare the Roasting Base

• Red onion quarters
• Halved shallots
• Halved garlic cloves
• Halved lemons
• Fresh oregano sprigs
• Rosemary branches

Nestle the lamb on top of the herbs, skin-side down.

Drizzle with olive oil and sprinkle generously with kosher salt and black pepper. Flip the lamb skin-side up and repeat the seasoning.

Step 3: Roast to Perfection

Start by roasting the lamb at 425F for 30 minutes. Lower the oven temperature to 350F.

Pour in white wine and chicken broth, then cover tightly with aluminum foil. Continue cooking for 3.5-4 hours. Remove the foil for the final 30 minutes to create a gorgeous golden crust.

Step 4: Let the Meat Rest

Transfer the lamb to a cutting board and loosely tent with foil. Allow it to rest for 20-30 minutes, which helps the juices redistribute throughout the meat.

Step 5: Whip Up the Herb Sauce

• Shallot
• Fresh mint leaves
• Parsley
• Garlic
• Salt

• Red wine vinegar
• Lemon zest
• Lemon juice

Pulse again.

With the motor running, slowly stream in olive oil until well mixed. Taste and adjust seasoning.

Stir in thinly sliced fresno chile pepper for a spicy kick.

Step 6: Serve and Enjoy

Slice the lamb and plate with the herb sauce.

Sprinkle with flaky sea salt. Serve the roasted vegetables alongside for a complete meal that’ll wow your dinner guests.

Tips for Lamb Shoulder With Fresh Herb Sauce

• Let the lamb rest at room temperature for 30 minutes before cooking to ensure even, tender roasting and perfect internal cooking.
• Use dry white wine to add rich, complex flavor layers and help tenderize the meat during the slow roasting process.
• Adjust herb sauce seasoning gradually, tasting as you blend to create a perfectly balanced condiment that complements the lamb's richness.
• Cover the lamb with foil during initial cooking to lock in moisture, then uncover for the last 30 minutes to develop a crispy, golden exterior.
• Add fresno chile pepper to the herb sauce incrementally, allowing you to customize the heat level to your preference.

Tasty Variations on Roasted Lamb Shoulder Dish

• Mediterranean Lamb Roast: Replace oregano and rosemary with za'atar spice blend, add cumin and coriander for a Middle Eastern flavor profile.
• Moroccan-Style Lamb: Incorporate harissa paste into the marinade, use preserved lemons instead of fresh, and add ras el hanout spice mix for authentic North African taste.
• Smoky Spanish Lamb: Season with smoked paprika, include chorizo chunks in the roasting pan, and use sherry instead of white wine for deeper, richer notes.
• Herb-Crusted Lamb Shoulder: Create a crust using breadcrumbs, chopped herbs, garlic, and Parmesan cheese before roasting for added texture and crispy exterior.

What Pairs With Lamb Shoulder and Herb Sauce

• Pair with Robust Red Wines: Select full-bodied red wines like Syrah, Cabernet Sauvignon, or Bordeaux blends that complement the lamb's rich, intense flavor profile and cut through its fatty texture.
• Match with Herbal Side Companions: Create Mediterranean-inspired sides like roasted garlic potatoes, grilled asparagus, or herbed couscous that echo the dish's aromatic herb sauce and enhance the lamb's earthy undertones.
• Elevate with Zesty Condiment Companions: Serve alongside tangy tzatziki, bright chimichurri, or a crisp Greek salad to provide refreshing contrast and balance the meat's deep, succulent character.

How to Store Roasted Lamb Shoulder Properly

• Store leftover lamb in an airtight container for up to 3-4 days. Ensure the meat is completely cooled before sealing to prevent moisture buildup.
• Wrap the lamb tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2-3 months. Label with the date to track storage time.
• Place lamb slices on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat in 30-second intervals, checking temperature and tenderness between each burst.

FAQs

• What are the key herbs used in this lamb recipe?

Rosemary and oregano are the primary herbs roasted with the lamb, adding deep, aromatic flavors to the meat during the slow-cooking process.

• Can I use a different cut of lamb for this recipe?

While this recipe is specifically designed for lamb shoulder, you could potentially use lamb leg, but cooking times and tenderness may vary slightly.

• How do I know when the lamb is perfectly cooked?

The lamb is ready when it becomes fork-tender and can be easily pulled apart, which typically takes about 3.5-4 hours of slow roasting at low temperature.

• Is the herb sauce spicy?

The herb sauce can be adjusted for heat by adding or reducing the amount of fresno chile pepper, allowing you to control the spice level to your preference.

Oven-Roasted Lamb Shoulder With Herb Sauce Recipe

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4.8 from 9 reviews

• Total Time: 4 hours 45 minutes
• Yield: 12 1x

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Description

Succulent oven-roasted lamb shoulder with herb sauce brings Mediterranean comfort directly to kitchen tables. Tender meat and aromatic herbs create a luxurious dining experience you’ll savor with pure culinary delight.

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Ingredients

Scale 1x2x3x

Main Protein:

• 4 pounds (1.8 kg) bone-in lamb shoulder

Aromatics and Vegetables:

• 2 medium red onions, peeled, halved, and cut into wedges
• 4 medium shallots, peeled and halved
• 2 heads of garlic, halved
• 2 medium lemons, halved
• 1 small shallot, peeled and thinly sliced
• 1 small garlic clove, peeled
• Optional: 1 medium fresno chile, thinly sliced

Herbs and Seasonings:

• 2 tablespoons (30 grams) kosher salt
• 2 teaspoons (10 grams) freshly ground black pepper
• 10–12 oregano sprigs
• 6 rosemary sprigs
• 1/2 cup fresh mint leaves
• 1/2 cup fresh parsley
• 1/2 teaspoon kosher salt

Liquids and Oils:

• 3 tablespoons (45 ml) extra virgin olive oil (for lamb)
• 2/3 cup (160 ml) extra virgin olive oil (for herb sauce)
• 1 cup (240 ml) dry white wine
• 1 1/2 cups (360 ml) low-sodium chicken broth
• 3 tablespoons (45 ml) red wine vinegar
• 1/2 medium lemon, zested and juiced (about 1 teaspoon zest and 2 tablespoons lemon juice)

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Instructions

1. Prepare the lamb by patting it dry and allowing it to reach room temperature for 30 minutes, which helps ensure even cooking.
2. Preheat the oven to 425F. Arrange red onion, shallots, garlic, lemons, oregano, and rosemary in a roasting pan, creating a fragrant bed for the lamb.
3. Position the lamb skin-side down on the herb mixture, drizzle with olive oil, and season generously with salt and pepper. Flip the lamb skin-side up and repeat the seasoning process.
4. Roast uncovered at 425F for 30 minutes to develop a crispy exterior and rich flavor.
5. Reduce oven temperature to 350F, pour in white wine and chicken broth, then cover tightly with aluminum foil. Continue roasting for 3.5-4 hours until the meat becomes incredibly tender.
6. Remove foil for the final 30 minutes of cooking to enhance the lamb’s exterior crispness.
7. Allow the lamb to rest for 20-30 minutes, which helps redistribute the juices and maintain moisture.
8. For the herb sauce, combine shallot, mint, parsley, garlic, and salt in a food processor, pulsing until finely chopped.
9. Add red wine vinegar, lemon zest, and juice, then gradually stream in olive oil while processing until smooth.
10. Taste and adjust seasoning, then stir in sliced fresno chile for a hint of heat.
11. Serve the lamb with the herb sauce, optional roasted vegetables, and a sprinkle of flaky sea salt.

Notes

• Let the lamb reach room temperature for even cooking and better texture, helping to break down muscle fibers before roasting.
• Patting the meat dry ensures a crispy, golden-brown exterior that seals in delicious juices during the slow-roasting process.
• Choose a high-quality, bone-in lamb shoulder for maximum flavor and tenderness, allowing the meat to become incredibly succulent during the long, slow cooking.
• Customize the herb sauce by adjusting spice levels with the fresno chile pepper or substituting with other chili varieties like jalapeño or serrano for different heat profiles.

• Prep Time: 45 minutes
• Cook Time: 4 hours
• Category: Dinner
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 12
• Calories: 337 kcal
• Sugar: 1 g
• Sodium: 410 mg
• Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.1 g
• Carbohydrates: 3 g
• Fiber: 1 g
• Protein: 22 g
• Cholesterol: 75 mg