Slow-Roasted Garlic and Rosemary Lamb Shoulder

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 lamb shoulder slow-roasted with fresh rosemary and garlic, delivering a deeply savory and aromatic main dish. This Mediterranean-inspired lamb recipe, ready in about 275 minutes, pairs bone-in lamb shoulder, fresh rosemary sprigs, garlic cloves, minced 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 275°F. In a small bowl, combine 3 tbsp olive oil, 6 minced garlic cloves, 2 tsp coarse sea salt, 1 tsp black pepper, and 4 finely chopped fresh rosemary sprigs to make a marinade.
  2. Step 2: Rub the marinade evenly over the entire 3 lb bone-in lamb shoulder, then drizzle 2 tbsp lemon juice on top. Place lamb in a roasting pan and cover loosely with foil.
  3. Step 3: Roast in the oven for 4 hours, basting every hour with pan juices, until the meat is tender and pulls apart easily.
  4. Step 4: Remove foil and increase oven temperature to 425°F. Roast uncovered for 15 minutes to crisp the exterior. Let rest 15 minutes before slicing.

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