Slow-Roasted Mediterranean Lamb Shoulder with Olive and Herb Salsa

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Tender lamb shoulder slow-roasted to perfection and topped with a vibrant olive and herb salsa bursting with fresh Mediterranean flavors. This Mediterranean-inspired lamb recipe, ready in about 290 minutes, pairs bone-in lamb shoulder, 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 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

• 4 lbs bone-in lamb shoulder
• 3 tbsp extra virgin olive oil
• 6 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 2 tsp sea salt
• 1 tsp black pepper
• 1/2 cup pitted Kalamata olives, chopped
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 tbsp fresh mint, chopped
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 tsp honey

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 275°F. Rub 4 lbs bone-in lamb shoulder with 3 tbsp extra virgin olive oil, 6 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tbsp fresh thyme leaves, 2 tsp sea salt, and 1 tsp black pepper, massaging the spices evenly over the meat.
2. Step 2: Place the lamb in a roasting pan and cover loosely with foil. Roast in the oven for 4 to 4.5 hours until the meat is tender and pulls easily with a fork.
3. Step 3: While the lamb roasts, combine 1/2 cup chopped pitted Kalamata olives, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh mint, 1 tsp lemon zest, 2 tbsp fresh lemon juice, 1 tbsp red wine vinegar, and 1 tsp honey in a small bowl. Stir well to make the herb salsa and set aside.
4. Step 4: Once the lamb is done, remove it from the oven and let it rest for 15 minutes. Slice or shred the lamb and spoon the olive and herb salsa generously over the top before serving.