Herbed Roasted Lamb Shoulder with Charoset Glaze

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

Tender lamb shoulder slow-roasted with fresh herbs and finished with a sweet, spiced charoset glaze inspired by Passover traditions. This Middle Eastern-inspired Passover recipe, ready in about 215 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 520 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

• 4 pounds bone-in lamb shoulder
• 2 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh thyme
• 6, minced garlic cloves
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 2 medium, peeled and finely chopped apples
• 1/2 cup red wine
• 2 tbsp red wine vinegar
• 1/4 cup, chopped walnuts
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 2 tbsp honey

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Instructions

1. Step 1: Preheat oven to 325°F. In a small bowl, combine 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 6 minced garlic cloves, 3 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper to form a herb paste. Rub this paste evenly over the entire surface of the 4-pound bone-in lamb shoulder.
2. Step 2: Place the lamb shoulder on a rack in a roasting pan and roast in the preheated oven for about 3 hours, or until the internal temperature reaches 145°F for medium-rare, basting occasionally with pan juices.
3. Step 3: While the lamb roasts, prepare the charoset glaze: In a small saucepan, combine 2 peeled and finely chopped apples, 1/2 cup red wine, 2 tbsp red wine vinegar, 1/4 cup chopped walnuts, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, and 2 tbsp honey. Simmer over medium heat for 15 minutes, stirring occasionally, until the mixture thickens and the apples soften.
4. Step 4: During the last 15 minutes of roasting, brush the lamb shoulder generously with the charoset glaze, allowing it to caramelize slightly.
5. Step 5: Remove the lamb from the oven, tent with foil, and rest for 15 minutes before slicing. Serve slices with remaining glaze spooned over top.