Slow-Roasted Lamb Shoulder with Date and Olive Tapenade

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 drafted and published.

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 recipe, 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.

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.

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