Slow-Roasted Lamb Shoulder with Cumin and Coriander

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Tender lamb shoulder slow-roasted with earthy cumin and coriander, creating a rich and aromatic dish perfect for a hearty meal. This Middle Eastern lamb recipe, ready in about 260 minutes, pairs lamb shoulder, ground cumin, and ground coriander for a weeknight-friendly dinner. Each serving lands at about 450 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 "Build a week of meals around this recipe" 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

• 3 lbs lamb shoulder
• 2 tsp ground cumin
• 2 tsp ground coriander
• 4 garlic cloves, minced
• 3 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp lemon juice
• 1/2 cup water

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat the oven to 300°F (150°C). In a small bowl, combine 2 tsp ground cumin, 2 tsp ground coriander, 4 minced garlic cloves, 3 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, and 2 tbsp lemon juice to form a spice paste.
2. Step 2: Rub the spice paste evenly all over the 3 lbs lamb shoulder, making sure to coat all sides. Place the lamb in a roasting pan, pour 1/2 cup water into the pan to keep the meat moist.
3. Step 3: Cover the roasting pan tightly with foil and roast the lamb shoulder for 4 hours, until the meat is fork-tender and falling apart. Remove the foil in the last 30 minutes to allow the surface to brown slightly.
4. Step 4: Let the lamb rest for 15 minutes before slicing or shredding. Serve with the pan juices spooned over the top.