Herb-Rubbed Roast Lamb Shoulder with Charred Garlic

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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-roasted lamb shoulder infused with fresh herbs and smoky charred garlic, perfect for a Passover celebration. This Middle Eastern-inspired Passover recipe, ready in about 195 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: 15 min Cook: 180 min Serves 6 Middle Eastern cuisine 550 cal/serving

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Ingredients

4 lbs bone-in lamb shoulder
2 tbsp, chopped fresh rosemary
2 tbsp, chopped fresh thyme
8, whole garlic cloves
3 tbsp olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp lemon zest
1/2 cup water

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Instructions

Step 1: Preheat your oven to 325°F (160°C). Pat dry the 4 lbs bone-in lamb shoulder and rub it evenly with 3 tbsp olive oil, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, and 1 tbsp lemon zest to coat the surface fully.
Step 2: Place the lamb in a roasting pan, nestle 8 whole garlic cloves around the meat, and pour 1/2 cup water into the bottom of the pan to keep the meat moist during roasting.
Step 3: Roast the lamb uncovered for about 3 hours, basting every 45 minutes with pan juices, until the internal temperature reaches 195°F and the meat is fork-tender and fragrant with herbs and garlic aroma.
Step 4: Remove the lamb from the oven and tent loosely with foil; let rest for 20 minutes before carving to allow juices to redistribute.