Oven-Roasted Herb Lamb with Charoset Glaze

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 drafted and published.

Tender oven-roasted lamb shoulder infused with aromatic herbs and topped 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, olive oil, fresh rosemary 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.

Prep: 20 min Cook: 180 min Serves 6 Middle Eastern cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Rub 3 lbs bone-in lamb shoulder all over with 3 tbsp olive oil, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp freshly ground black pepper until evenly coated.
  2. Step 2: Place the lamb shoulder on a roasting rack in a roasting pan and roast uncovered for 2 1/2 to 3 hours, or until the internal temperature reaches 145°F for medium-rare, basting occasionally with pan juices.
  3. Step 3: Meanwhile, in a small bowl, mix 1/2 cup charoset with 1 tbsp red wine vinegar until combined and slightly loose.
  4. Step 4: During the last 15 minutes of roasting, brush the lamb generously with the charoset glaze, allowing it to caramelize slightly but not burn.
  5. Step 5: Remove from the oven and let rest for 15 minutes before slicing to serve, allowing the juices to redistribute.

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