Slow-Roasted Lamb Shoulder with Swami Spice Rub

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Tender slow-roasted lamb shoulder enhanced with a warm, aromatic spice blend inspired by Swami Vivekananda's inspiring spirit. This Indian-inspired lamb recipe, ready in about 260 minutes, pairs bone-in lamb shoulder, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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: 240 min Serves 6 Indian cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 300°F (150°C). In a small bowl, combine 2 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp ground cinnamon, 1 tsp ground turmeric, 4 minced garlic cloves, 1 tbsp grated fresh ginger, 3 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper to create the Swami spice rub.
  2. Step 2: Rub the entire 4 lbs bone-in lamb shoulder thoroughly with the spice mixture, making sure to coat all sides evenly. Drizzle 2 tbsp lemon juice over the lamb and massage it into the rub.
  3. Step 3: Place the lamb shoulder on a roasting rack inside a baking dish. Cover loosely with foil and roast in the preheated oven for 4 hours, basting every hour with the pan juices, until the meat is fork-tender and pulls apart easily.
  4. Step 4: Remove foil in the last 30 minutes to allow the exterior to brown and crisp slightly. Once done, let the lamb rest for 15 minutes before slicing.
  5. Step 5: Garnish with 1/4 cup chopped fresh cilantro before serving to add a bright, fresh note.

Frequently asked questions

How long does Slow-Roasted Lamb Shoulder with Swami Spice Rub take to make?

Total time is about 260 minutes (20 min prep + 240 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 Swami Spice Rub?

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 Swami Spice Rub?

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 Swami Spice Rub 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 Swami Spice Rub?

Indian 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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