Slow-Roasted Lamb Shoulder with Garlic and Thyme

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 developed and reviewed.

Tender lamb shoulder slow-roasted with garlic and fresh thyme, creating a deeply savory and aromatic centerpiece. This Mediterranean-inspired lamb recipe, ready in about 230 minutes, pairs bone-in lamb shoulder, garlic cloves, fresh thyme sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 "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: 210 min Serves 6 Mediterranean cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Pat dry 4 lbs bone-in lamb shoulder and rub all over with 3 tbsp extra virgin olive oil, 2 tsp sea salt, 1 tsp black pepper, 8 minced garlic cloves, 1 tbsp lemon zest, and leaves from 4 fresh thyme sprigs.
  2. Step 2: Place lamb in a roasting pan and add 1/2 cup water to the bottom of the pan to keep the meat moist during cooking.
  3. Step 3: Roast uncovered for 3 to 3.5 hours, basting every hour with pan juices, until the lamb is fork-tender and the exterior is golden brown.
  4. Step 4: Remove lamb from oven and let rest for 15 minutes before slicing against the grain. Serve with pan juices spooned over the top.

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