Herb-Roasted Lamb Shoulder with Charoset Glaze

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

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 drafted and published.

Slow-roasted lamb shoulder seasoned with fresh herbs and finished with a sweet and tangy charoset glaze, inspired by traditional Passover flavors. This Middle Eastern-inspired Passover recipe, ready in about 200 minutes, pairs bone-in lamb shoulder, fresh rosemary, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 20 min Cook: 180 min Serves 6 Middle Eastern cuisine 550 cal/serving

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Ingredients

3 lbs bone-in lamb shoulder
2 tbsp, chopped fresh rosemary
1 tbsp, chopped fresh thyme
4, minced garlic cloves
3 tbsp olive oil
1 tsp salt
1 tsp black pepper
1/2 cup charoset (apple, walnut, red wine mixture)

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Instructions

Step 1: Preheat oven to 325°F. In a small bowl, combine 3 tbsp olive oil, 2 tbsp chopped rosemary, 1 tbsp chopped thyme, 4 minced garlic cloves, 1 tsp salt, and 1 tsp black pepper to create a herb paste.
Step 2: Rub the herb paste all over the 3 lbs bone-in lamb shoulder, massaging it into the meat thoroughly.
Step 3: Place the lamb shoulder on a roasting rack inside a roasting pan and roast uncovered for 2.5 to 3 hours, basting every 45 minutes with the pan juices, until the internal temperature reaches 145°F and the meat is tender.
Step 4: During the last 15 minutes of roasting, brush 1/2 cup charoset evenly over the lamb shoulder and return to the oven to caramelize the glaze.
Step 5: Remove the lamb from the oven and let rest for 15 minutes before slicing against the grain and serving.