Garlic Herb Roasted Lamb (Printable Version)

Tender lamb shoulder infused with garlic and herbs, slow-roasted with vegetables and aromatic olive oil.

# What You Need:

→ Lamb

01 - 1 bone-in lamb shoulder, 5 to 6.5 pounds

→ Herb Marinade

02 - 6 cloves garlic, minced
03 - 3 tablespoons fresh rosemary, finely chopped
04 - 2 tablespoons fresh thyme leaves, finely chopped
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh oregano, finely chopped or 1 teaspoon dried oregano
07 - 1 lemon, zested and juiced
08 - 2 teaspoons kosher salt
09 - 1 teaspoon freshly ground black pepper
10 - 1/4 cup olive oil

→ Vegetables

11 - 2 large onions, thickly sliced
12 - 3 carrots, peeled and cut into large chunks
13 - 3 celery stalks, cut into large pieces

→ Broth

14 - 1 cup chicken or beef broth

# How-To Steps:

01 - Set the oven to 325°F (160°C) to prepare for roasting.
02 - Combine garlic, rosemary, thyme, parsley, oregano, lemon zest, lemon juice, salt, black pepper, and olive oil in a bowl, mixing into a uniform paste.
03 - Pat lamb shoulder dry with paper towels. Score the fat in a criss-cross pattern using a sharp knife, then rub the herb paste evenly over the entire surface, pressing into the cuts.
04 - Place onions, carrots, and celery in the bottom of a large roasting pan to create a bed for the lamb.
05 - Set the lamb shoulder atop the vegetables. Pour broth around the lamb without covering it.
06 - Cover the pan tightly with foil and roast in the oven for 2 hours and 30 minutes.
07 - Remove foil, increase oven temperature to 400°F (200°C), and roast an additional 30 minutes, basting occasionally until the lamb is golden and tender.
08 - Transfer the lamb to a platter, cover loosely with foil, and allow to rest for 15 minutes before slicing.
09 - Slice the lamb and serve alongside the roasted vegetables and pan juices.

# Helpful Tips:

01 -
  • The herb crust becomes a caramelized golden shell while the meat stays impossibly juicy inside.
  • Most of the work happens before the oven turns on, giving you hours to breathe and set the table.
  • It tastes like you spent all day cooking but actually requires maybe twenty minutes of your hands.
  • Leftovers are honestly better than the first meal—cold lamb with mustard on bread is a revelation.
02 -
  • The resting step is not optional—it's what separates a good roast from one where every slice stays moist and tender.
  • Dry the lamb thoroughly before applying the herb paste; any moisture on the surface will steam off and prevent browning.
  • If you have time, make the herb paste the night before and coat the lamb, then cover and refrigerate overnight; this deepens the flavor immensely.
03 -
  • If your lamb shoulder is particularly thick, it might need another 15–20 minutes in that final roast; a meat thermometer reading 160–165°F for medium is the target.
  • Save every drop of those pan juices—strain them and pour them into a container; they're liquid gold over leftovers and freeze perfectly.

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