Herb-Crusted Roast Lamb Shoulder

Transform your Sunday roast into a sensational centerpiece with this Herb-Crusted Roast Lamb Shoulder. This recipe highlights a bone-in lamb shoulder coated in a fragrant blend of fresh rosemary, thyme, mint, and zesty lemon, creating an irresistibly flavorful crust. Slow-roasted to tender perfection alongside a medley of carrots, onions, and celery, the lamb absorbs a rich infusion of white wine and stock, ensuring every bite is juicy and succulent. The finishing touch? A silky homemade gravy crafted from the pan drippings, perfect for drizzling over the melt-in-your-mouth lamb. With its elegant presentation and bold, herbaceous flavors, this dish is an impressive choice for holiday feasts, family gatherings, or any occasion worth celebrating.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 4 pounds lamb shoulder, bone-in
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh mint, chopped
• 1 tablespoon lemon zest
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup white wine
• 1 cup chicken or beef stock
• 2 carrots, chopped
• 2 onions, quartered
• 2 celery stalks, chopped

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, mint, lemon zest, salt, and black pepper to create a paste.

Step 3

Rub the herb paste all over the lamb shoulder, ensuring it is well coated on all sides.

Step 4

Place the lamb shoulder, fat side up, into a roasting pan.

Step 5

In the same roasting pan, add the chopped carrots, quartered onions, and chopped celery around the lamb to form a bed of vegetables.

Step 6

Pour the white wine and chicken or beef stock into the pan over the vegetables, avoiding directly pouring on the lamb.

Step 7

Cover the pan tightly with aluminum foil or a lid.

Step 8

Roast the lamb in the preheated oven for about 2 ½ to 3 hours, or until the meat is tender and pulls apart easily with a fork.

Step 9

Remove the foil during the last 30 minutes of cooking to allow the lamb to brown nicely.

Step 10

Once cooked, remove the lamb from the oven and let it rest for at least 15 minutes before carving.

Step 11

While the lamb rests, strain the roasting pan juices into a saucepan, discarding the solids. Skim off any excess fat. Bring the juices to a simmer and reduce slightly to create a rich gravy.

Step 12

Serve the herb-crusted lamb shoulder with the reduced gravy on the side.

Nutrition Facts

Serving size	2996.8 grams (2996.8g)

Amount per serving	% Daily Value*
Calories	5368

Total Fat 406.50g	521%
Saturated Fat 152.10g	761%
Polyunsaturated Fat 4.00g
Cholesterol 1361mg	454%
Sodium 7172mg	312%
Total Carbohydrate 62.40g	23%
Dietary Fiber 15.70g	56%
Total Sugars 25.50g
Protein 335.20g	670%

Vitamin D 0IU	0%
Calcium 463mg	36%
Iron 31mg	174%
Potassium 6364mg	135%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.7%

Protein: 25.5%

Carbs: 4.8%