Baked Herb-Roasted Lamb Shoulder with Garlic and Rosemary

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tender, slow-baked lamb shoulder infused with fresh garlic and rosemary, perfect for a Passover celebration. This Middle Eastern-inspired Passover recipe, ready in about 230 minutes, pairs lamb shoulder, fresh rosemary, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 210 min Serves 8 Middle Eastern cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Pat dry 4 pounds of lamb shoulder and rub evenly with 3 tablespoons chopped fresh rosemary, 6 minced garlic cloves, 3 tablespoons olive oil, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon lemon zest until fully coated.
  2. Step 2: Place the lamb shoulder fat-side up in a roasting pan and pour 1 cup water into the bottom of the pan to keep the meat moist during cooking.
  3. Step 3: Cover the pan tightly with foil and roast in the oven for 3 hours. Remove foil and roast uncovered for an additional 30 minutes until the exterior is browned and the internal temperature reaches about 195°F, indicating tenderness.
  4. Step 4: Let rest for 15 minutes before slicing to allow juices to redistribute, resulting in a succulent, flavorful lamb perfect for a Passover meal.

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