Oven-Roasted Lamb Shoulder with Herb Sauce Recipe
This Oven-Roasted Lamb Shoulder with Herb Sauce recipe features a tender, flavorful bone-in lamb shoulder cooked low and slow with aromatic herbs, garlic, onions, and lemon. The roast is perfectly complemented by a bright, fresh herb sauce made from mint, parsley, and a hint of red wine vinegar. It’s an elegant yet approachable dish perfect for special gatherings or a comforting weekend meal.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time: 6 hours 20 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
Scale
For the Lamb:
- 3½ – 4 lb bone-in lamb shoulder
- 3 Tbsp extra virgin olive oil
- 2 Tbsp kosher salt
- 2 tsp freshly ground black pepper
- 2 medium red onions, peeled, halved, and cut into wedges
- 4 medium shallots, peeled and halved
- 2 heads of garlic, halved (skin peeled to thinnest layer)
- 2 medium lemons, halved
- 10–12 oregano sprigs
- 6 rosemary sprigs
- 1 cup dry white wine
- 1½ cups low-sodium chicken broth
For the Herb Sauce:
- ⅔ cup extra virgin olive oil
- 3 Tbsp red wine vinegar
- ½ medium lemon, zested and juiced (about 1 tsp zest and 2 Tbsp juice)
- 1 small shallot, peeled and thinly sliced
- ½ cup fresh mint leaves
- ½ cup fresh parsley
- 1 small garlic clove, peeled
- ½ tsp kosher salt
- Optional: 1 medium fresno chile, thinly sliced
Instructions
- Bring the Lamb to Room Temperature: Pat the lamb shoulder dry with paper towels, then let it sit out at room temperature for at least 30 minutes before cooking to ensure even roasting.
- Prepare the Lamb: Preheat your oven to 425°F (220°C). In a roasting pan or large Dutch oven, arrange the red onion quarters, halved shallots, halved garlic heads, 2 halved lemons, fresh oregano sprigs, and fresh rosemary sprigs. Place the lamb shoulder skin-side down on this bed of herbs. Season the lamb with half of the olive oil, kosher salt, and black pepper. Flip the lamb skin-side up, then drizzle with the remaining olive oil and season with the rest of the salt and pepper.
- Cook the Lamb: Put the lamb into the preheated oven and roast for 30 minutes to develop a nice crust. Carefully remove the pan, reduce the oven temperature to 350°F (175°C). Add 1 cup of dry white wine and 1½ cups low-sodium chicken broth to the pan. Cover tightly with aluminum foil and return to the oven. Slow roast for 3½ to 4 hours until the meat is very tender. Remove the foil and cook for a final 30 minutes uncovered to achieve the perfect fork-tender finish.
- Rest the Meat: Loosely tent the lamb with foil and allow it to rest for 20 to 30 minutes. This resting period lets the juices redistribute, ensuring a juicy and succulent roast. Serve with the herb sauce spooned over the top and a pinch of flaky sea salt. You can also enjoy the cooked onions and shallots alongside.
- Make the Herb Sauce in a Personal Blender: Combine the herb sauce ingredients (except the chile) in the blender cup and purée until smooth and well mixed. Adjust seasoning to taste. Stir in the thinly sliced fresno chile for a bit of heat and serve immediately alongside the roasted lamb.
- Make the Herb Sauce in a Food Processor: Place the thinly sliced shallot, mint leaves, parsley, peeled garlic clove, and kosher salt in the food processor bowl. Pulse until finely chopped. Add the red wine vinegar, lemon zest, and lemon juice, then pulse again to combine. With the motor running, slowly stream in the olive oil until the sauce is emulsified. Adjust seasoning as needed and stir in the sliced fresno chile for heat before serving.
Notes
- For serving, strain the drippings and broth from the cooked lamb and offer as a sauce on the side.
- To thicken the sauce, strain into a saucepan and simmer over medium heat until reduced by half.
- Letting the lamb rest before carving is crucial for juicy, tender meat.
- This recipe yields leftovers that are excellent for sandwiches or stews the next day.
- Use a good quality dry white wine you would enjoy drinking for the best flavor.
Keywords: oven roasted lamb shoulder, herb sauce, lamb roast recipe, Mediterranean lamb, slow roasted lamb, lamb with mint sauce