Slow-Roasted Mediterranean Lamb with Olive and Cumin Glaze

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 robust olive and cumin glaze, capturing the aromatic flavors of the Mediterranean region. This Mediterranean-inspired lamb recipe, ready in about 215 minutes, pairs bone-in lamb shoulder, extra virgin olive oil, ground cumin 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: 20 min Cook: 195 min Serves 6 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. In a small bowl, combine 4 tbsp extra virgin olive oil, 2 tsp ground cumin, 5 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1.5 tsp sea salt, and 1 tsp freshly ground black pepper to make a marinade.
  2. Step 2: Rub the marinade evenly over the entire 3 lbs bone-in lamb shoulder, then drizzle 2 tbsp lemon juice and scatter 1/2 cup chopped pitted green olives on top.
  3. Step 3: Place the lamb in a roasting pan, cover loosely with foil, and roast in the oven for 3 hours, basting every 45 minutes with pan juices, until the meat is tender and pulls apart easily.
  4. Step 4: Remove the foil and roast uncovered for an additional 15 minutes to crisp the outside. Let rest for 15 minutes before slicing and serving.

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