Roasted Herb-Crusted Lamb Shoulder with Garlic and Rosemary

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 developed and reviewed.

Tender lamb shoulder roasted with fresh garlic and rosemary, creating a fragrant and flavorful centerpiece perfect for Passover celebrations. This Mediterranean-inspired Passover recipe, ready in about 200 minutes, pairs lamb shoulder, garlic cloves, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, 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 8 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F (160°C). Pat dry 4 lbs lamb shoulder and use a small knife to make 12 shallow slits all over the meat; insert 6 large sliced garlic cloves into the slits.
  2. Step 2: In a small bowl, combine 1/4 cup olive oil, 3 tbsp chopped fresh rosemary, 2 tsp salt, 1 tsp black pepper, and 2 tbsp lemon juice to create a marinade. Rub this mixture all over the lamb shoulder thoroughly.
  3. Step 3: Place the lamb in a roasting pan and pour 1 cup chicken broth around the meat to keep it moist during cooking. Cover the pan tightly with foil.
  4. Step 4: Roast in the preheated oven for about 3 hours until the meat is fork-tender and internal temperature reaches 195°F, basting every hour with pan juices.
  5. Step 5: Remove foil for the last 20 minutes to brown the crust. Let rest 15 minutes before slicing thinly and serving with pan sauce.

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