Charoset-Spiced Roasted Lamb Shoulder

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender roasted lamb shoulder infused with the warm spices and sweet flavors inspired by traditional Passover charoset. This Middle Eastern-inspired lamb recipe, ready in about 200 minutes, pairs bone-in lamb shoulder, olive oil, ground cinnamon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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.

Ingredients

• 3 lbs bone-in lamb shoulder
• 3 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 4 fresh garlic cloves, minced
• 1 medium apple, peeled and grated
• 1/2 cup red wine
• 2 tbsp honey
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp fresh rosemary, chopped

The instant-read thermometer we’d check this lamb with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 325°F. In a small bowl, combine 3 tbsp olive oil, 1 tsp ground cinnamon, 1/2 tsp ground allspice, 1/4 tsp ground cloves, 4 minced garlic cloves, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tbsp chopped fresh rosemary to form a spiced marinade.
2. Step 2: Rub the 3 lbs bone-in lamb shoulder thoroughly with the marinade, making sure to coat all sides evenly. Place the lamb in a roasting pan.
3. Step 3: Mix 1/2 cup red wine, 2 tbsp honey, and the grated flesh of 1 peeled medium apple in a bowl. Pour this mixture over the lamb to baste it during roasting.
4. Step 4: Roast the lamb in the preheated oven for approximately 3 hours, basting every 45 minutes with the pan juices and apple-wine mixture, until the meat is tender and an internal temperature of 195°F is reached.
5. Step 5: Remove the lamb from the oven and let it rest for 15 minutes before carving, allowing the juices to redistribute for maximum tenderness and flavor.