Description
Rich, flavorful, and melt-in-your-mouth tender, this slow-roasted lamb shoulder is the perfect Sunday dinner centerpiece—easy, budget-friendly, and sure to impress.
Ingredients
1 bone-in lamb shoulder (5–6 lbs)
4 garlic cloves, minced
2 tbsp fresh rosemary, chopped
2 tbsp olive oil
Salt and freshly ground black pepper
2 onions, sliced
Instructions
1. Preheat your oven to 325°F. Pat the lamb dry and score the fatty cap with shallow crosshatches.
2. Mix rosemary, minced garlic, olive oil, salt, and pepper. Rub generously over the lamb.
3. In a roasting pan, scatter onions across the base.
4. Cover tightly with foil. Roast for 2.5 hours.
5. Remove foil and roast another 60–90 minutes until browned and fork-tender.
6. Remove lamb. Tent with foil and rest 20 minutes before carving.
7. Serve with gravy and favorite sides like mashed potatoes.
Notes
For a spicy twist, try rubbing with harissa paste before roasting.
Add fennel with onions or a splash of balsamic vinegar in the last 20 minutes for extra flavor.
Serve leftovers in flatbreads with tzatziki or in shepherd’s pie.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Reheat gently in a skillet with broth to retain moisture.
- Prep Time: 20 minutes
- Cook Time: 3.5 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 450mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
Keywords: lamb shoulder roast, Sunday dinner, slow roast, comfort food