Slow-Roasted Herb Lamb Shoulder for Passover

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A tender and aromatic lamb shoulder slow-roasted with garlic, rosemary, and lemon, perfect for a Passover festive meal. This Middle Eastern-inspired Passover recipe, ready in about 240 minutes, pairs bone-in lamb shoulder, garlic cloves, minced, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 8, 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

• 4 lbs bone-in lamb shoulder
• 6 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp lemon zest
• 3 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 cup water or broth

The instant-read thermometer we’d check this lamb with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). In a small bowl, combine 6 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tbsp fresh thyme leaves, 1 tbsp lemon zest, 3 tbsp olive oil, 2 tsp kosher salt, and 1 tsp freshly ground black pepper to create a fragrant herb paste.
2. Step 2: Pat dry the 4 lbs bone-in lamb shoulder with paper towels. Rub the herb paste all over the lamb, pressing it into the surface to coat evenly. Let it rest at room temperature for 20 minutes to absorb the flavors.
3. Step 3: Place the lamb shoulder in a roasting pan and add 1 cup of water or broth to the bottom of the pan to keep the meat moist during cooking.
4. Step 4: Roast uncovered in the preheated oven for about 3 to 3.5 hours, basting every hour with pan juices, until the lamb is fork-tender and the internal temperature reaches about 195°F (90°C).
5. Step 5: Remove the lamb from the oven and tent loosely with foil. Let it rest for 20 minutes before slicing to allow the juices to redistribute, serving warm with the pan juices spooned over.