Introduction

Slow roasted lamb shoulder is a tender, flavorful dish perfect for a comforting meal. Marinated in a vibrant mint sauce and slow-cooked to perfection, this recipe delivers juicy meat with a deliciously crispy crust.

A close-up view of a large cooked meat rib with a thick, crispy brown crust topped with a chunky green and red herb sauce sprinkled with fresh parsley. The meat shows a slightly pink interior with grill marks, resting on a white surface, with some yellow lemon slices around the edges. The texture of the crust looks moist and well-seasoned, with a bone visible on the right side of the meat. There is a fork with shredded meat on the bottom left corner. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons worcestershire sauce
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 tablespoon low sodium soy sauce
4 large garlic cloves (roughly chopped)
½ cup chopped, oil-packed sun dried tomatoes
⅓ cup fresh mint leaves
⅓ cup fresh parsley
2 lemons (juiced)
¼ cup hot water
4 pound bone-in lamb shoulder
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 large yellow onions (peeled and cut into thick rings)
6 cloves garlic (smashed)
1 cup water (you can also use red wine or broth)

Instructions

Step 1: Take the lamb shoulder out of the fridge 1 hour before cooking to bring it to room temperature.
Step 2: Preheat your oven to 450˚F.
Step 3: In a food processor or blender, combine worcestershire sauce, apple cider vinegar, sugar, soy sauce, garlic, sun dried tomatoes, mint leaves, parsley, lemon juice, and hot water. Pulse until you have a chunky sauce. Set half aside in the fridge for serving.
Step 4: Place the lamb shoulder fatty-side up on a large cutting board. Make several slashes across the top with a sharp knife. Rub the olive oil all over the lamb, then season generously with salt and pepper. Coat the lamb with half of the prepared mint sauce.
Step 5: Arrange the onion rings and smashed garlic at the base of a roasting pan. Place the lamb shoulder on top, fatty side up.
Step 6: Pour 1 cup of water into the roasting pan and cover with aluminum foil. Lower the oven temperature to 350˚F and roast the lamb for 3 hours.
Step 7: Remove the foil and increase the heat to 425˚F. If the pan is dry, add another cup of water. Continue roasting uncovered for 20 to 25 minutes until the lamb is browned and reaches an internal temperature of 145˚F. Begin checking the temperature after 15 minutes.
Step 8: Remove the lamb from the oven and transfer it to a cutting board. Loosely cover with foil and let it rest for 20 minutes. Drizzle with the reserved mint sauce before serving.

Tips & Variations

For extra depth of flavor, substitute the water in the roasting pan with red wine or beef broth.
Use fresh rosemary or thyme along with mint for a herby twist.
Make the mint sauce a day ahead to allow flavors to meld and deepen.
To crisp the skin further, finish the lamb under the broiler for 2-3 minutes—watch closely to prevent burning.

Storage

Store leftover lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300˚F, covered with foil, until warmed through to avoid drying out. You can also slice cold lamb for sandwiches or salads.

How to Serve

A large piece of roasted meat with a bone, covered in a textured, browned herb crust with green herbs sprinkled on top, rests in a white oval pan with browned edges. The pan contains layers of golden-brown roasted liquid, small browned onions, and a visible slice of lemon under the meat. A silver fork holds a piece of juicy, tender meat pulled from the main roast near the bottom left of the pan, while a silver spoon sits on the right side of the pan's handle. The pan is set on a white marbled surface scattered with fresh green herbs and a small glass bowl with a sauce in the background. The lighting highlights the rich textures and colors of the roasted meat and juices. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless lamb shoulder for this recipe?

Yes, boneless lamb shoulder can be used, though the cooking time may be slightly shorter since it cooks more evenly without the bone.

How do I know when the lamb is cooked properly?

Use a meat thermometer to check the internal temperature. For medium doneness, aim for about 145˚F. The meat will rest and continue cooking slightly after removal from the oven.