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.
Ingredients
Scale
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)
Instructions
- Prepare the lamb by patting it dry and allowing it to reach room temperature for 30 minutes, which helps ensure even cooking.
- 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.
- 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.
- Roast uncovered at 425F for 30 minutes to develop a crispy exterior and rich flavor.
- 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.
- Remove foil for the final 30 minutes of cooking to enhance the lamb’s exterior crispness.
- Allow the lamb to rest for 20-30 minutes, which helps redistribute the juices and maintain moisture.
- For the herb sauce, combine shallot, mint, parsley, garlic, and salt in a food processor, pulsing until finely chopped.
- Add red wine vinegar, lemon zest, and juice, then gradually stream in olive oil while processing until smooth.
- Taste and adjust seasoning, then stir in sliced fresno chile for a hint of heat.
- 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