Slow-Roasted Greek Lamb Shoulder with Lemon and Oregano

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 slow-roasted with fresh lemon, garlic, and oregano for a fragrant and juicy Mediterranean main dish. This Greek-inspired lamb recipe (mediterranean), ready in about 225 minutes, pairs lamb shoulder, fresh lemon juice, olive oil 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.

Prep: 30 min Cook: 195 min Serves 6 Greek cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 325°F. In a small bowl, whisk together 1/4 cup fresh lemon juice, 3 tablespoons olive oil, 6 minced garlic cloves, 2 tablespoons chopped fresh oregano leaves, 1 1/2 teaspoons sea salt, and 1 teaspoon black pepper until combined.
  2. Step 2: Place the 3-pound lamb shoulder in a roasting pan and rub the lemon-oregano mixture all over the meat, coating it evenly. Let it marinate at room temperature for 20 minutes.
  3. Step 3: Pour 1/2 cup water into the bottom of the roasting pan to keep the lamb moist. Cover the lamb loosely with aluminum foil and roast for 3 hours, basting every hour with the pan juices, until the meat is tender and easily pulls apart.
  4. Step 4: Remove the foil and increase the oven temperature to 425°F. Roast uncovered for an additional 15 minutes to brown and crisp the exterior. Let rest for 15 minutes before slicing and serving.

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