Slow-Roasted Lamb Shoulder with Herb-Infused Olive Oil

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, fall-apart lamb shoulder slow-roasted with garlic and fresh herbs, finished with a fragrant herb-infused olive oil drizzle. This Mediterranean-inspired Hanukkah recipe, ready in about 255 minutes, pairs 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 450 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: 15 min Cook: 240 min Serves 8 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. Pat dry 4 lbs bone-in lamb shoulder and season generously with 2 tsp kosher salt and 1 tsp black pepper all over.
  2. Step 2: In a small bowl, combine 1/4 cup olive oil with 3 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, and 1 tsp lemon zest.
  3. Step 3: Place the lamb shoulder in a roasting pan and tuck 6 smashed garlic cloves around it. Brush half of the herb-infused olive oil mixture evenly over the lamb.
  4. Step 4: Pour 1 cup water into the bottom of the roasting pan to keep the meat moist during cooking.
  5. Step 5: Roast uncovered for 3.5 to 4 hours, basting the lamb every hour with remaining herb oil and pan juices, until the meat is fork-tender and pulls apart easily.
  6. Step 6: Remove from oven and let rest for 15 minutes before slicing or shredding. Drizzle any remaining herb oil over the lamb before serving.

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