Slow-Roasted Mediterranean Lamb with Herb Gremolata

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Tender, slow-roasted lamb shoulder infused with garlic and rosemary, finished with a zesty herb gremolata for bright Mediterranean flavors. This Mediterranean-inspired lamb recipe, ready in about 195 minutes, pairs bone-in lamb shoulder, garlic cloves, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
• 6, minced garlic cloves
• 2 tbsp, chopped fresh rosemary
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp lemon zest
• 1/4 cup, chopped flat-leaf parsley
• 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 the oven to 300°F. Rub 3 lbs bone-in lamb shoulder all over with 3 tbsp olive oil, 6 minced garlic cloves, 2 tbsp chopped fresh rosemary, 2 tsp salt, and 1 tsp black pepper, massaging the seasonings into the meat.
2. Step 2: Place the lamb in a roasting pan and slow-roast in the oven for 3 hours until the meat is tender and pulls easily with a fork.
3. Step 3: Meanwhile, combine 1/4 cup chopped flat-leaf parsley, 1 tbsp lemon zest, and 2 tbsp lemon juice in a small bowl to make the gremolata.
4. Step 4: Remove the lamb from the oven and let rest for 10 minutes before slicing. Spoon the gremolata over the slices to add a fresh, bright contrast to the rich lamb.