Slow-Roasted Lamb Shoulder with Lebanese Seven-Spice Rub
Tender lamb shoulder slow-roasted with a fragrant blend of Lebanese seven-spice and garlic, served with a lemony garlic yogurt sauce. This middle eastern-inspired lamb ready in about 255 minutes pairs bone-in lamb shoulder, olive oil, lebanese seven-spice blend for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 lbs bone-in lamb shoulder
- 3 tbsp olive oil
- 2 tbsp lebanese seven-spice blend
- 6 cloves garlic cloves, minced
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 cup plain yogurt
- 2 tbsp fresh lemon juice
- 1 clove fresh garlic, grated
- 2 tbsp fresh mint leaves, chopped
Instructions
- Step 1: Preheat the oven to 300°F. In a small bowl, combine 3 tbsp olive oil, 2 tbsp Lebanese seven-spice blend, 6 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper to form a thick marinade.
- Step 2: Rub this marinade all over the 4 lbs bone-in lamb shoulder, ensuring it is evenly coated. Place the lamb in a roasting pan, cover tightly with foil, and roast for 3 1/2 to 4 hours until the meat is fork-tender and pulls apart easily.
- Step 3: While the lamb roasts, mix 1 cup plain yogurt with 2 tbsp fresh lemon juice, 1 grated garlic clove, and 2 tbsp chopped fresh mint leaves in a bowl. Chill until serving.
- Step 4: Remove the lamb from the oven and let it rest for 15 minutes before shredding with forks. Serve the lamb topped with the lemony garlic yogurt sauce for a refreshing balance to the rich meat.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Lamb Shoulder with Lebanese Seven-Spice Rub take to make?
Total time is about 255 minutes (15 min prep + 240 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 Lebanese Seven-Spice Rub?
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 Lebanese Seven-Spice Rub?
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 Lebanese Seven-Spice Rub for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Lebanese Seven-Spice Rub?
Middle Eastern lamb 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.
