Slow-Roasted Lamb Shoulder with Rosemary and Mint

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 slow-roasted lamb shoulder infused with fresh rosemary and a refreshing mint sauce, perfect for a traditional British meal. This British-inspired lamb recipe, ready in about 200 minutes, pairs lamb shoulder, fresh rosemary sprigs, 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.

Prep: 20 min Cook: 180 min Serves 6 British cuisine 480 cal/serving

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Ingredients

3 lbs lamb shoulder
4 fresh rosemary sprigs
6 garlic cloves
3 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 cup fresh mint leaves
2 tbsp white wine vinegar
1 tsp sugar
1/4 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). Pat dry 3 lbs lamb shoulder and make small incisions all over with a sharp knife. Insert 4 sprigs fresh rosemary and 6 smashed garlic cloves into the incisions. Rub 3 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper evenly over the lamb.
Step 2: Place the lamb shoulder in a roasting pan and cover tightly with foil. Roast in the oven for 3 hours until the meat is tender and falling apart.
Step 3: While the lamb roasts, prepare the mint sauce: finely chop 1 cup fresh mint leaves, then combine with 2 tbsp white wine vinegar, 1 tsp sugar, and 1/4 cup water in a small bowl. Stir until sugar dissolves and let sit for 15 minutes to develop flavors.
Step 4: Remove the lamb from the oven and let it rest covered for 15 minutes before carving. Serve with the fresh mint sauce spooned over the top.