Slow-Roasted Mediterranean Lamb Shoulder

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 drafted and published.

A tender, slow-roasted lamb shoulder infused with Mediterranean herbs and garlic, perfect for a hearty family meal. This Mediterranean-inspired lamb recipe, ready in about 275 minutes, pairs lamb shoulder (bone-in), extra virgin olive oil, garlic cloves (minced) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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: 255 min Serves 6 Mediterranean cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. In a small bowl, combine 3 tbsp extra virgin olive oil, 6 minced garlic cloves, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, 1 tbsp lemon zest, 2 tsp sea salt, and 1 tsp freshly ground black pepper to create a herb paste.
  2. Step 2: Rub the herb paste all over the 4 lbs bone-in lamb shoulder, ensuring even coverage. Place the lamb in a roasting pan and pour 1/2 cup dry white wine and 1 cup water into the pan to keep the meat moist.
  3. Step 3: Cover the roasting pan tightly with foil and slow roast for 4 hours, basting every hour with pan juices, until the meat is fork-tender and falling off the bone.
  4. Step 4: Remove the foil and increase oven temperature to 425°F. Roast uncovered for an additional 15 minutes to crisp the exterior.
  5. Step 5: Let the lamb rest for 15 minutes before slicing against the grain and serving with pan juices spooned over the top.

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