Slow-Roasted Mediterranean Lamb with Herb Garlic Jus

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.

Tender, slow-roasted lamb infused with a garlicky herb jus, perfect for a Mediterranean-inspired dinner. This Mediterranean-inspired lamb recipe, ready in about 195 minutes, pairs bone-in lamb shoulder, extra virgin olive oil, fresh rosemary 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.

Prep: 15 min Cook: 180 min Serves 6 Mediterranean cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 325°F. Rub 3 lbs bone-in lamb shoulder all over with 3 tbsp extra virgin olive oil, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 6 minced garlic cloves, 2 tsp sea salt, and 1 tsp freshly ground black pepper, massaging the herbs and garlic into the meat.
  2. Step 2: Place the lamb in a roasting pan and roast uncovered for 3 hours, basting every hour with pan juices, until the meat is tender and pulls easily with a fork.
  3. Step 3: Remove the lamb and tent with foil to rest. Pour off excess fat from the pan, then place the roasting pan over medium heat on the stove and add 1 cup dry white wine, scraping up browned bits with a wooden spoon.
  4. Step 4: Stir in 1 cup beef broth and simmer for 8-10 minutes until the sauce reduces by half and thickens slightly, then strain the jus into a serving bowl.
  5. Step 5: Slice the rested lamb and serve drizzled with the warm herb garlic jus.

Related recipes