Slow-Roasted Mediterranean Lamb with Herb-Infused Olive Oil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender slow-roasted lamb shoulder enhanced with a fragrant blend of Mediterranean herbs and garlic, finished with a drizzle of herb-infused olive oil. This mediterranean-inspired lamb (mediterranean) ready in about 195 minutes pairs lamb shoulder, extra virgin olive oil, fresh rosemary, chopped 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.

Prep: 15 min Cook: 180 min Serves 6 Mediterranean cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat the oven to 300°F (150°C). Pat dry 3 lbs lamb shoulder and rub it thoroughly with 1/4 cup extra virgin olive oil, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, 6 minced garlic cloves, 1 tbsp lemon zest, 2 tsp sea salt, and 1 tsp freshly ground black pepper, ensuring even coating.
  2. Step 2: Place the lamb in a roasting pan and add 1/2 cup water to the bottom of the pan to maintain moisture during cooking. Cover loosely with foil.
  3. Step 3: Roast the lamb in the oven for 3 hours until the meat is tender and easily pulls apart with a fork. Remove the foil in the last 30 minutes to allow the surface to brown.
  4. Step 4: Let the lamb rest for 15 minutes before slicing. Drizzle with additional herb-infused olive oil made by mixing 2 tbsp olive oil with 1 tbsp each of fresh rosemary and thyme, to serve.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Roasted Mediterranean Lamb with Herb-Infused Olive Oil take to make?

Total time is about 195 minutes (15 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Mediterranean Lamb with Herb-Infused Olive Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.

Can I substitute ingredients in Slow-Roasted Mediterranean Lamb with Herb-Infused Olive Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Mediterranean Lamb with Herb-Infused Olive Oil for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Mediterranean Lamb with Herb-Infused Olive Oil?

Mediterranean lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes