Slow-Roasted Mediterranean Lamb Shoulder with Rosemary

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

Succulent lamb shoulder slow-roasted with fresh rosemary and garlic, delivering a tender, flavorful feast. This Mediterranean-inspired lamb recipe, ready in about 255 minutes, pairs bone-in lamb shoulder, olive oil, fresh rosemary leaves 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 bone-in lamb shoulder
• 3 tbsp olive oil
• 2 tbsp, chopped fresh rosemary leaves
• 6 cloves, sliced garlic cloves
• 2 tsp sea salt
• 1 tsp black pepper
• 2 tbsp lemon juice

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. Score the fat on a 3 lb bone-in lamb shoulder and rub evenly with 3 tbsp olive oil, 2 tsp sea salt, 1 tsp black pepper, 2 tbsp chopped fresh rosemary, and 6 sliced garlic cloves.
2. Step 2: Place the lamb in a roasting pan and roast uncovered for 4 hours, spooning pan juices over the meat every hour, until the lamb is fork-tender and the exterior is golden.
3. Step 3: Remove lamb and tent with foil to rest for 15 minutes. Stir 2 tbsp fresh lemon juice into the pan juices and pour over the lamb before serving.