Slow-Roasted Mediterranean Lamb with Herb Gastrique

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

Tender slow-roasted lamb shoulder finished with a tangy herb-infused gastrique, served with roasted vegetables. This Mediterranean-inspired lamb recipe, ready in about 200 minutes, pairs 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 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 lamb shoulder
• 3 tbsp olive oil
• 6, minced garlic cloves
• 2 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh thyme
• 1/4 cup red wine vinegar
• 2 tbsp honey
• 2 tsp salt
• 1 tsp black pepper
• 3 large, peeled and cut into 2-inch chunks carrots
• 2 medium, quartered red onions
• 2 medium, sliced into 1/2-inch rounds zucchini

Instructions

1. Step 1: Preheat oven to 300°F. Rub 3 lbs lamb shoulder with 3 tbsp olive oil, 6 minced garlic cloves, 2 tsp salt, 1 tsp black pepper, 2 tbsp chopped fresh rosemary, and 1 tbsp chopped fresh thyme. Let rest for 15 minutes.
2. Step 2: Place lamb in a roasting pan and surround with 3 large peeled carrots cut into 2-inch chunks, 2 quartered red onions, and 2 sliced zucchinis. Roast uncovered for 3 hours until lamb is tender and falling apart.
3. Step 3: Meanwhile, in a small saucepan over medium heat, combine 1/4 cup red wine vinegar and 2 tbsp honey. Cook for 5-7 minutes, stirring occasionally until mixture thickens into a syrupy gastrique.
4. Step 4: Remove lamb and vegetables from oven. Drizzle herb gastrique over lamb and vegetables before serving, allowing the tangy sauce to complement the rich meat.