Slow-Cooked Lamb with Aromatic Herbs and Lemon

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.

Fall-apart tender lamb slow-cooked with garlic, lemon slices, and fresh herbs, delivering a fragrant and hearty Greek-inspired main course. This Mediterranean-inspired lamb recipe, ready in about 275 minutes, pairs lamb shoulder, garlic cloves, fresh rosemary sprigs 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.

Prep: 20 min Cook: 255 min Serves 6 Mediterranean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. Pat dry 3 lbs boneless lamb shoulder and score the surface with a sharp knife. Rub the lamb all over with 3 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Insert 6 sliced garlic cloves evenly into the scored cuts on the lamb. Arrange 3 rosemary sprigs, 3 thyme sprigs, and 1 large lemon sliced into thin rounds on and around the lamb in a deep roasting pan.
  3. Step 3: Pour 1 cup water into the bottom of the pan to keep the meat moist. Cover tightly with foil and roast for 4 hours, basting occasionally, until the lamb is fork-tender and pulls apart easily.
  4. Step 4: Remove the foil and increase heat to 425°F. Roast uncovered for 15 minutes to crisp the exterior and caramelize the lemon slices.
  5. Step 5: Let the lamb rest for 15 minutes before shredding and serving with pan juices and roasted lemon slices.

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