Slow-Roasted Lamb Shoulder with Peri-Spiced Herb Rub

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Juicy lamb shoulder slow-roasted to tender perfection, enveloped in a fragrant peri-style spice and herb rub that enhances every bite. This Brazilian recipe, ready in about 225 minutes, pairs lamb shoulder, olive oil, garlic cloves 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.

Ingredients

• 3 lbs, bone-in lamb shoulder
• 3 tbsp olive oil
• 4, minced garlic cloves
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 tsp dried oregano
• 1 tsp dried thyme
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp lemon zest
• 1 tbsp, chopped fresh rosemary

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Instructions

1. Step 1: Preheat oven to 325°F. In a small bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, 2 tsp smoked paprika, 1 tsp ground coriander, 1 tsp ground cumin, 2 tsp dried oregano, 1 tsp dried thyme, 2 tsp salt, 1 tsp black pepper, 1 tbsp lemon zest, and 1 tbsp chopped fresh rosemary to form a thick herb and spice rub.
2. Step 2: Pat dry the 3 lbs bone-in lamb shoulder and rub the spice mixture evenly all over the meat, massaging it into every crevice.
3. Step 3: Place the lamb shoulder fat-side up in a roasting pan and cover loosely with foil. Roast in the oven for 3 to 3.5 hours, until the lamb is very tender and an internal temperature of 195°F is reached.
4. Step 4: Remove the foil during the last 30 minutes of roasting to allow the exterior to brown and crisp slightly.
5. Step 5: Let the lamb rest for 15 minutes before slicing to retain juices. Serve with pan juices spooned over the top.