Slow-Roasted Lamb with Sumac and Pine Nuts
Tender lamb shoulder slow-roasted with tangy sumac and toasted pine nuts, served with a fragrant garlic and lemon sauce. This middle eastern-inspired lamb ready in about 260 minutes pairs lamb shoulder, olive oil, ground sumac for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 lamb shoulder
- 4 tbsp olive oil
- 2 tbsp ground sumac
- 1/4 cup pine nuts
- 6, minced garlic cloves
- 3 tbsp lemon juice
- 2 tsp salt
- 1 tsp black pepper
- 1/4 cup, chopped fresh parsley
Instructions
- Step 1: Preheat oven to 275°F. Rub 3 lbs lamb shoulder all over with 4 tbsp olive oil, 2 tbsp ground sumac, 2 tsp salt, and 1 tsp black pepper, massaging the spices into the meat.
- Step 2: Place the lamb in a roasting pan and cover tightly with foil. Roast for 4 hours until the meat is tender and pulls apart easily.
- Step 3: While the lamb cooks, toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, then set aside.
- Step 4: After roasting, remove the lamb from the oven and let rest for 15 minutes. Meanwhile, mix 6 minced garlic cloves with 3 tbsp lemon juice and 1/4 cup chopped fresh parsley.
- Step 5: Shred the lamb into large chunks, drizzle with the garlic-lemon sauce, and sprinkle with toasted pine nuts before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Lamb with Sumac and Pine Nuts 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 with Sumac and Pine Nuts?
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 Sumac and Pine Nuts?
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 Sumac and Pine Nuts 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 Sumac and Pine Nuts?
Middle Eastern 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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