Slow-Roasted Antarctic Lamb Shoulder with Rosemary and Garlic

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, slow-roasted lamb shoulder infused with fresh rosemary and garlic, offering a robust and comforting flavor perfect for a hearty meal. This Mediterranean-inspired lamb recipe, ready in about 320 minutes, pairs Antarctic lamb shoulder, Kosher salt, Freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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: 300 min Serves 6 Mediterranean cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 300°F (150°C). Pat dry 4 lbs Antarctic lamb shoulder and make small incisions all over with a sharp knife. Insert 6 thinly sliced garlic cloves and sprinkle 4 chopped rosemary sprigs evenly over the meat.
  2. Step 2: Rub 3 tbsp olive oil, 2 tsp kosher salt, and 1 tsp freshly ground black pepper all over the lamb.
  3. Step 3: Place the lamb in a roasting pan and pour 1 cup dry white wine and 1 cup beef or lamb stock into the bottom of the pan.
  4. Step 4: Cover the pan tightly with foil and roast the lamb for 4 to 5 hours, basting every hour with the pan juices, until the meat is fork-tender and falling off the bone.
  5. Step 5: Remove the foil and roast uncovered for an additional 20 minutes to brown the exterior.
  6. Step 6: Let the lamb rest for 15 minutes before slicing and serving with the pan juices spooned over the top.

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