Slow-Roasted Lamb with Honey and Rosemary Glaze

By AislePrompt Editorial · ·

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 developed and reviewed.

Tender lamb slow-roasted to perfection and finished with a fragrant honey and rosemary glaze, offering a savory-sweet balance. This Mediterranean-inspired Easter recipe, ready in about 215 minutes, pairs bone-in lamb shoulder, fresh rosemary sprigs, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 195 min Serves 6 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. Rub 3 pounds bone-in lamb shoulder with 3 tablespoons olive oil, 1 1/2 teaspoons sea salt, 1 teaspoon freshly ground black pepper, 4 minced garlic cloves, and 1 teaspoon lemon zest, ensuring even coverage.
  2. Step 2: Place the lamb in a roasting pan, tuck 4 fresh rosemary sprigs under and around the lamb, then pour 1/2 cup water into the pan. Cover tightly with foil.
  3. Step 3: Roast lamb in the oven for 3 hours until fork-tender, basting once halfway through with pan juices.
  4. Step 4: Remove foil and increase oven temperature to 425°F. Mix 2 tablespoons honey with pan drippings, then brush the glaze all over the lamb.
  5. Step 5: Roast uncovered for an additional 15 minutes until the glaze caramelizes and edges crisp slightly. Rest lamb 10 minutes before slicing.

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