Slow-Roasted Mediterranean Lamb with Lemon and Oregano

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 developed and reviewed.

Tender lamb shoulder slowly roasted with lemon, fresh oregano, and garlic, delivering a fragrant and flavorful Mediterranean dish. This Mediterranean-inspired lamb recipe (mediterranean herbs), ready in about 210 minutes, pairs bone-in lamb shoulder, fresh lemon juice, fresh oregano 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.

Prep: 15 min Cook: 195 min Serves 6 Mediterranean cuisine 520 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 Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 300°F (150°C). In a small bowl, combine 1/4 cup fresh lemon juice, 2 tbsp chopped fresh oregano leaves, 6 minced garlic cloves, 3 tbsp extra virgin olive oil, 1 1/2 tsp sea salt, and 1 tsp freshly ground black pepper.
  2. Step 2: Rub the marinade evenly over the entire surface of the 3 lbs bone-in lamb shoulder. Place the lamb in a roasting pan and pour 1/2 cup water into the bottom to keep it moist.
  3. Step 3: Cover the roasting pan tightly with foil and roast the lamb for 3 hours, basting every hour with the pan juices, until the meat is fork-tender and pulls apart easily.
  4. Step 4: Remove foil and increase oven temperature to 425°F (220°C). Roast uncovered for an additional 15 minutes to develop a golden crust.
  5. Step 5: Let the lamb rest for 15 minutes before carving. Serve with pan juices drizzled over the top.

Related recipes