Slow-Roasted Mediterranean Lamb Shoulder with Citrus and Herb Sauce

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Tender lamb shoulder slow-roasted with Mediterranean spices, served with a bright citrus and herb sauce that cuts through the richness. This Mediterranean-inspired lamb recipe, ready in about 230 minutes, pairs bone-in lamb shoulder, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 pounds bone-in lamb shoulder
• 3 tablespoons olive oil
• 6, minced garlic cloves
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1/4 cup, finely chopped fresh parsley
• 2 tablespoons, finely chopped fresh mint leaves
• 2 tablespoons red wine vinegar
• 1/4 cup warm water

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 300°F (150°C). Rub 3 pounds of bone-in lamb shoulder all over with 3 tablespoons olive oil, 6 minced garlic cloves, 2 teaspoons dried oregano, 1 teaspoon ground cumin, 2 teaspoons sea salt, 1 teaspoon black pepper, and 1 tablespoon lemon zest. Make sure the spices evenly coat the meat.
2. Step 2: Place the lamb in a roasting pan and roast uncovered for 3 to 3.5 hours until the meat is fork-tender and easily pulls away from the bone.
3. Step 3: While the lamb roasts, prepare the citrus herb sauce by whisking together 1/4 cup fresh lemon juice, 1/4 cup warm water, 2 tablespoons red wine vinegar, 1/4 cup finely chopped fresh parsley, and 2 tablespoons finely chopped fresh mint leaves in a small bowl.
4. Step 4: Remove the lamb from the oven and let it rest for 15 minutes before slicing. Serve slices drizzled with the citrus herb sauce for a bright, fresh contrast to the slow-roasted richness.