Slow-Roasted Herb Lamb Shoulder for Passover

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A tender and aromatic lamb shoulder slow-roasted with garlic, rosemary, and lemon, perfect for a Passover festive meal. This middle eastern-inspired passover 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.

Prep: 30 min Cook: 210 min Serves 8 Middle Eastern cuisine 550 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Slow-Roasted Herb Lamb Shoulder for Passover take to make?

Total time is about 240 minutes (30 min prep + 210 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Herb Lamb Shoulder for Passover?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in lamb shoulder from drying out.

Can I substitute ingredients in Slow-Roasted Herb Lamb Shoulder for Passover?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Herb Lamb Shoulder for Passover for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Herb Lamb Shoulder for Passover?

Middle Eastern passover like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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