Slow-Roasted Lamb with Irish Sea Salt and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb shoulder slow-roasted with fragrant rosemary and Irish sea salt, resulting in a savory and aromatic main dish perfect for a special dinner. This mediterranean-inspired latin american ready in about 230 minutes pairs lamb shoulder, fresh rosemary, Irish sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 210 min Serves 6 Mediterranean cuisine 550 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat your oven to 300°F (150°C). Pat dry 3 lbs lamb shoulder with paper towels and rub it thoroughly with 2 tsp Irish sea salt and 1 tsp black pepper.
  2. Step 2: Finely chop 3 sprigs fresh rosemary and mince 4 garlic cloves; mix together with 3 tbsp olive oil, then rub this mixture all over the lamb shoulder to coat evenly.
  3. Step 3: Place the lamb in a roasting pan and pour 1 cup water into the pan to keep the meat moist during cooking.
  4. Step 4: Cover the pan tightly with foil and roast in the preheated oven for 3 to 3.5 hours until the lamb is tender and easily pulls apart with a fork.
  5. Step 5: Remove the foil and increase oven temperature to 400°F (200°C). Roast uncovered for an additional 15 minutes for a crisp outer crust.
  6. Step 6: Let the lamb rest for 15 minutes before slicing and serving to allow juices to redistribute.

Frequently asked questions

How long does Slow-Roasted Lamb with Irish Sea Salt and Rosemary take to make?

Total time is about 230 minutes (20 min prep + 210 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 with Irish Sea Salt and Rosemary?

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 lamb shoulder from drying out.

Can I substitute ingredients in Slow-Roasted Lamb with Irish Sea Salt and Rosemary?

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 with Irish Sea Salt and Rosemary 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 with Irish Sea Salt and Rosemary?

Mediterranean latin american 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.

Related recipes