Slow-Roasted Lamb Shoulder with Date and Olive Tapenade

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender slow-roasted lamb shoulder paired with a rich, sweet-savory tapenade of dates and olives, inspired by the ancient Mediterranean flavors. This mediterranean-inspired hanukkah (mediterranean) ready in about 320 minutes pairs bone-in lamb shoulder, garlic cloves, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

★ 4.3 (14 ratings) Prep: 20 min Cook: 300 min Serves 8 Mediterranean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F (150°C). Pat dry a 4-lb bone-in lamb shoulder and make 12 small slits with a paring knife; insert 6 thinly sliced garlic cloves and sprinkle 3 tbsp chopped fresh rosemary evenly over the meat.
  2. Step 2: Rub the lamb with 1/4 cup extra virgin olive oil, 2 tsp kosher salt, and 1 tsp black pepper; place in a roasting pan and cover loosely with foil.
  3. Step 3: Roast in the preheated oven for 4 to 5 hours, or until the meat is fork-tender and easily pulls apart.
  4. Step 4: Meanwhile, combine 1/2 cup chopped pitted Medjool dates, 1/2 cup chopped kalamata olives, 1 tbsp lemon juice, 1 tbsp red wine vinegar, and 2 tbsp toasted pine nuts in a small bowl; mix well and set aside.
  5. Step 5: Remove the lamb from the oven and let rest for 15 minutes before slicing or shredding.
  6. Step 6: Serve the lamb hot alongside generous spoonfuls of the date and olive tapenade.

Frequently asked questions

How long does Slow-Roasted Lamb Shoulder with Date and Olive Tapenade take to make?

Total time is about 320 minutes (20 min prep + 300 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 Lamb Shoulder with Date and Olive Tapenade?

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 Lamb Shoulder with Date and Olive Tapenade?

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 Lamb Shoulder with Date and Olive Tapenade 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 Lamb Shoulder with Date and Olive Tapenade?

Mediterranean hanukkah 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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