Description
Slow-Roasted Rosemary Lamb Shoulder is a tender, fall-apart, flavor-packed centerpiece dish that’s perfect for special occasions, cozy Sunday dinners, or elegant holiday feasts. With earthy herbs, garlic, and a red wine-braised base, this easy dinner recipe takes time but rewards you with unbeatable taste. Whether you’re looking for impressive dinner ideas, comforting food ideas, or a hearty, easy recipe that feeds a crowd—this one delivers. It’s a classic with minimal effort, maximum flavor, and leftovers you’ll love.
Ingredients
1 (4–5 lb) lamb shoulder, bone-in or boneless
3 tablespoons olive oil
6 cloves garlic, sliced
2 tablespoons fresh rosemary, chopped
2 teaspoons sea salt
1 teaspoon black pepper
2 onions, thickly sliced
3 carrots, chopped
2 celery stalks, chopped
1 cup red wine (or beef broth)
2 cups beef or lamb stock
2 bay leaves
Instructions
1. Pat the lamb shoulder dry and score the fat in a crisscross pattern. Rub with 1 tablespoon olive oil, salt, and pepper. Insert garlic slivers into small cuts around the meat.
2. Mix chopped rosemary with remaining olive oil and some minced garlic. Rub the herb paste generously over the lamb.
3. Arrange onions, carrots, and celery in the bottom of a deep roasting pan. Add bay leaves, wine, and stock.
4. Place the lamb on top of the vegetables. Cover the pan tightly with foil and roast at 300°F (150°C) for 4 hours, basting occasionally.
5. Uncover the lamb, increase oven temp to 400°F (200°C), and roast for another 30 minutes until deeply browned.
6. Let the lamb rest for 15–20 minutes.
7. Strain the pan juices, reduce over medium heat until thickened slightly, and serve with the lamb.
Notes
For the best flavor, let the lamb marinate in the herb rub for a few hours before roasting.
Always rest the meat before slicing to keep it juicy and tender.
Skim off excess fat from the pan sauce if you prefer a lighter finish.
Nutrition
- Serving Size: 6 oz
- Calories: 450
- Sugar: 1g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 120mg
Keywords: slow-roasted lamb, rosemary lamb, holiday dinner, easy lamb recipe, Sunday roast