Slow-Roasted Lamb Shoulder with Israeli Couscous and Labne

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Tender slow-roasted lamb shoulder served over fluffy Israeli couscous, complemented by tangy homemade labne for a Mediterranean-inspired meal. This Mediterranean-inspired lamb recipe, ready in about 320 minutes, pairs bone-in lamb shoulder, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

Ingredients

• 4 pounds bone-in lamb shoulder
• 3 tbsp olive oil
• 6 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 2 tsp salt
• 1 tsp black pepper
• 1 1/2 cups Israeli couscous
• 3 cups vegetable broth
• 1 cup Greek yogurt
• 2 tbsp lemon juice
• 2 tbsp fresh mint leaves, chopped
• 1 tbsp olive oil (for couscous)
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Preheat oven to 300°F (150°C). Rub 4 pounds bone-in lamb shoulder with 3 tbsp olive oil, 6 minced garlic cloves, 1 tbsp ground cumin, 1 tbsp ground coriander, 2 tsp salt, and 1 tsp black pepper. Place in a roasting pan.
2. Step 2: Cover the lamb tightly with foil and roast for 4 to 5 hours, basting occasionally, until the meat is fork-tender and falling off the bone.
3. Step 3: While the lamb roasts, bring 3 cups vegetable broth to a boil in a medium saucepan. Add 1 1/2 cups Israeli couscous and 1 tbsp olive oil. Reduce heat and simmer uncovered for 10 minutes until couscous is tender and liquid is absorbed. Stir in 2 tbsp chopped fresh parsley.
4. Step 4: For the labne, whisk together 1 cup Greek yogurt with 2 tbsp lemon juice and 2 tbsp chopped fresh mint leaves until smooth and creamy. Chill until ready to serve.
5. Step 5: Once lamb is done, shred the meat into large chunks and serve over the Israeli couscous with a dollop of labne on top.