Slow-Roasted Greek Lamb 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 juice, garlic, and oregano for a deeply flavorful Mediterranean main dish. This Greek-inspired lamb recipe (mediterranean), ready in about 215 minutes, pairs lamb shoulder bone-in, 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: 15 min Cook: 200 min Serves 6 Greek cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. In a small bowl, mix 1/4 cup fresh lemon juice, 3 tbsp olive oil, 6 minced garlic cloves, 2 tbsp dried oregano, 2 tsp sea salt, and 1 tsp freshly ground black pepper to create a marinade.
  2. Step 2: Rub this marinade all over the 4 lbs lamb shoulder bone-in, ensuring it is evenly coated. Place the lamb in a roasting pan and pour 1 cup water into the bottom of the pan to keep the meat moist.
  3. Step 3: Cover the roasting pan tightly with foil and roast in the oven for 3 hours, basting every hour with the pan juices, until the lamb is fork-tender and the internal temperature reaches about 195°F.
  4. Step 4: Remove the foil and roast uncovered for an additional 20 minutes to allow the edges to brown and develop a slight crust. Let rest for 15 minutes before carving and serving.

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