Slow-Roasted Lamb Shoulder with Mint and Rosemary

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

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 lamb shoulder slow-roasted with fresh mint and rosemary, creating a fragrant and succulent British-inspired roast. This British-inspired lamb recipe, ready in about 255 minutes, pairs lamb shoulder, fresh rosemary sprigs, fresh mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 15 min Cook: 240 min Serves 6 British cuisine 480 cal/serving

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Ingredients

3 pounds lamb shoulder
3 fresh rosemary sprigs
1/4 cup chopped fresh mint leaves
4 cloves minced garlic cloves
3 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 tsp lemon zest
1/2 cup water

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

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Instructions

Step 1: Preheat your oven to 300°F (150°C). In a small bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, 1/4 cup chopped fresh mint leaves, 3 sprigs of finely chopped fresh rosemary, 2 tsp salt, 1 tsp black pepper, and 1 tsp lemon zest to create a fragrant herb rub.
Step 2: Pat dry the 3-pound lamb shoulder and rub the herb mixture evenly over the entire surface, massaging it into the meat.
Step 3: Place the lamb shoulder in a roasting pan and pour 1/2 cup water into the pan to keep the meat moist. Cover loosely with foil.
Step 4: Roast in the preheated oven for 4 hours, basting every hour with pan juices, until the lamb is tender and easily pulls apart with a fork.
Step 5: Remove the foil in the last 30 minutes of roasting to allow the outside to brown and develop a crisp crust. Rest for 15 minutes before slicing and serving.