Slow Oven-Roasted Mediterranean Lamb with Garlic and Rosemary

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

Tender lamb roasted slowly with fresh garlic, rosemary, and lemon for a deeply savory and aromatic Mediterranean dish. This Mediterranean-inspired lamb recipe, ready in about 210 minutes, pairs bone-in 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 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.

Ingredients

• 3 lbs bone-in lamb shoulder
• 6 garlic cloves
• 4 fresh rosemary sprigs
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup water

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat your oven to 300°F. Pat dry 3 lbs bone-in lamb shoulder and rub it with 3 tbsp extra virgin olive oil, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper.
2. Step 2: Peel and crush 6 garlic cloves and finely chop 4 sprigs of fresh rosemary; rub this mixture evenly over the lamb, then drizzle 2 tbsp lemon juice on top.
3. Step 3: Place the lamb in a roasting pan, add 1/2 cup water to the bottom to keep it moist, cover tightly with foil, and roast in the oven for 3 hours until the meat is tender and falling off the bone.
4. Step 4: Remove the foil and roast uncovered for an additional 15 minutes to brown the exterior, then rest the lamb for 15 minutes before slicing and serving.