Slow Cooked Lamb Shoulder Garlic Herbs (Printable)

Meltingly tender lamb shoulder slow-roasted with garlic, fresh herbs, and vegetables for a deeply flavorful Mediterranean main.

# What You Need:

→ Lamb

01 - 1 (about 5.5 lb) bone-in lamb shoulder
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Herb & Garlic Paste

04 - 6 cloves garlic, peeled
05 - 2 tablespoons fresh rosemary leaves
06 - 2 tablespoons fresh thyme leaves
07 - 1 tablespoon fresh oregano leaves (or 1 teaspoon dried)
08 - Zest of 1 lemon
09 - 2 tablespoons olive oil

→ Vegetables & Aromatics

10 - 2 large onions, thickly sliced
11 - 3 carrots, cut into large chunks
12 - 2 celery stalks, cut into large chunks
13 - 1 cup dry white wine
14 - 2 cups low-sodium chicken or lamb stock

# Steps:

01 - Preheat oven to 320°F.
02 - Pat the lamb shoulder dry and season generously with salt and pepper.
03 - In a food processor, pulse garlic, rosemary, thyme, oregano, lemon zest, and olive oil to form a paste.
04 - Rub the herb and garlic paste all over the lamb, pressing it into the meat.
05 - Heat 1 tablespoon olive oil in a large roasting pan or Dutch oven over medium-high heat. Sear the lamb shoulder on all sides until browned (about 5-7 minutes total).
06 - Remove the lamb and set aside. Arrange onions, carrots, and celery in the base of the pan. Place the lamb on top of the vegetables.
07 - Pour wine and stock around (not over) the lamb.
08 - Cover the pan tightly with foil or a lid and transfer to the oven. Slow-cook for 4 hours, basting occasionally with pan juices.
09 - Uncover and cook for another 30 minutes to allow the lamb to brown.
10 - Remove from oven and rest, covered loosely, for 20 minutes before serving.
11 - Skim fat from the pan juices and serve the lamb with vegetables and sauce.

# Expert Advice:

01 -
  • The garlic and herb paste creates this incredible crust that seals in all the juices while the lamb transforms into meltingly tender meat
  • Its mostly hands-off cooking, which means you can pour yourself a glass of wine and actually relax while dinner happens
  • The leftovers, if you somehow have any, make the most incredible sandwiches youll ever eat
02 -
  • Patting the lamb completely dry before seasoning is crucial, otherwise it will steam instead of sear
  • Letting the meat rest at room temperature for about 30 minutes before cooking helps it cook evenly
  • The liquid should not cover the lamb completely, it creates steam which prevents proper browning
03 -
  • Marinate the lamb overnight with the herb paste for even deeper flavor penetration
  • If the pan juices reduce too much during cooking, add a splash more stock or water
  • The lamb is done when it pulls away easily from the bone with minimal effort

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