Slow-Roasted Lamb Shoulder with Mediterranean Olive and Tomato Relish
Tender slow-roasted lamb shoulder served with a vibrant relish of Kalamata olives, cherry tomatoes, and fresh herbs for a Mediterranean flair. This mediterranean-inspired lamb (mediterranean) ready in about 200 minutes pairs Bone-in lamb shoulder, Kosher salt, Freshly ground black pepper 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
- 2 tsp Kosher salt
- 1 tsp Freshly ground black pepper
- 3 tbsp Olive oil
- 6 cloves Garlic cloves, sliced
- 3 sprigs Fresh rosemary sprigs
- 1 cup Cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and chopped
- 1/4 cup Red onion, finely diced
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Fresh lemon juice
- 1 tbsp Red wine vinegar
Instructions
- Step 1: Preheat oven to 300°F (150°C). Pat dry 4 lbs bone-in lamb shoulder and rub all over with 2 tsp kosher salt, 1 tsp freshly ground black pepper, and 3 tbsp olive oil.
- Step 2: Insert 6 sliced garlic cloves and 3 sprigs fresh rosemary into small slits all over the lamb.
- Step 3: Place lamb in a roasting pan and roast uncovered for 3 hours, basting every hour with pan juices, until meat is fork-tender and falling off the bone.
- Step 4: Meanwhile, in a bowl combine 1 cup halved cherry tomatoes, 1/2 cup chopped Kalamata olives, 1/4 cup finely diced red onion, 2 tbsp chopped fresh parsley, 1 tbsp fresh lemon juice, and 1 tbsp red wine vinegar; season lightly with salt and pepper and set aside to meld.
- Step 5: Remove lamb from oven, let rest for 15 minutes, then slice or shred and serve topped with the Mediterranean olive and tomato relish.
Frequently asked questions
How long does Slow-Roasted Lamb Shoulder with Mediterranean Olive and Tomato Relish take to make?
Total time is about 200 minutes (20 min prep + 180 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 Mediterranean Olive and Tomato Relish?
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 Mediterranean Olive and Tomato Relish?
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 Mediterranean Olive and Tomato Relish 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 Mediterranean Olive and Tomato Relish?
Mediterranean 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.
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