Slow-Roasted Mediterranean Lamb with Preserved Lemon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender, slow-roasted lamb infused with the bright tang of preserved lemon and fragrant Mediterranean herbs, perfect for a comforting dinner. This mediterranean-inspired lamb (mediterranean herbs) ready in about 215 minutes pairs pounds bone-in lamb shoulder, tablespoons preserved lemon, chopped, tablespoons fresh rosemary, chopped 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

Instructions

  1. Step 1: Preheat your oven to 325°F. In a small bowl, mix 3 tablespoons olive oil, 4 minced garlic cloves, 2 tablespoons chopped preserved lemon, 2 tablespoons chopped fresh rosemary, 1 tablespoon fresh thyme leaves, 1 1/2 teaspoons sea salt, and 1 teaspoon freshly ground black pepper to create a marinade.
  2. Step 2: Rub this marinade all over the 3 pounds bone-in lamb shoulder, massaging it into the meat thoroughly. Place the lamb in a roasting pan and pour 1 cup water into the pan to keep it moist.
  3. Step 3: Cover the roasting pan tightly with foil and slow-roast the lamb for 3 hours, or until the meat is fork-tender and falling off the bone. Remove the foil for the last 30 minutes to brown the surface.
  4. Step 4: Once cooked, let the lamb rest for 15 minutes before slicing. Serve warm with pan juices spooned over the top.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Roasted Mediterranean Lamb with Preserved Lemon take to make?

Total time is about 215 minutes (20 min prep + 195 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 Preserved Lemon?

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 pounds bone-in lamb shoulder from drying out.

Can I substitute ingredients in Slow-Roasted Mediterranean Lamb with Preserved Lemon?

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 Preserved Lemon 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 Preserved Lemon?

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.

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