Slow-Roasted Lamb Shoulder with Mediterranean Olive and Herb Sauce

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Tender slow-roasted lamb shoulder is served with a bright olive and herb sauce, inspired by Mediterranean regional flavors. This Mediterranean-inspired lamb recipe, ready in about 200 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 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.

Ingredients

• 3 lbs bone-in lamb shoulder
• 6, minced garlic cloves
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 4 tbsp, divided olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1/2 cup pitted and chopped green olives
• 1, juiced and zested lemon
• 1/4 cup chopped fresh parsley
• 1 tbsp red wine vinegar

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 325°F. In a small bowl, combine 6 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 2 tsp salt, 1 tsp black pepper, and 2 tbsp olive oil. Rub this mixture all over the 3 lbs bone-in lamb shoulder.
2. Step 2: Place the lamb shoulder in a roasting pan and roast uncovered for 3 hours, basting every hour with the pan juices, until the meat is very tender and pulls apart easily.
3. Step 3: While the lamb roasts, prepare the Mediterranean sauce by mixing 1/2 cup chopped green olives, juice and zest of 1 lemon, 1/4 cup chopped fresh parsley, 1 tbsp red wine vinegar, and 2 tbsp olive oil in a small bowl. Stir well.
4. Step 4: Once the lamb is done, remove from oven and let rest for 15 minutes. Shred the meat and serve with spoonfuls of the olive and herb sauce drizzled on top.