Garlic Herb Roasted Lamb Shoulder
This garlic herb roasted lamb shoulder is juicy, tender, and packed with fresh rosemary, tarragon, garlic, and lemon. Seared in a cast-iron pan and roasted low and slow, it’s an easy yet impressive dinner perfect for holidays, Sunday supper, or entertaining.
- Prep Time: 20 MINS
- Cook Time: 55 MINUTES
- Total Time: 1 hour 15 minutes
- Yield: 6-8 SERVINGS 1x
- Category: DINNER | LAMB
- Method: BAKED
- Cuisine: MEDITERRANEAN INSPIRED
Ingredients
Herb Garlic Paste
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6 cloves garlic, minced
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3 tablespoons fresh rosemary, finely chopped
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2 tablespoons fresh tarragon, finely chopped
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2 tablespoons fresh lemon juice
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1 tablespoon Dijon mustard
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3 teaspoons kosher salt
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2 teaspoons hot sauce
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1 teaspoon ground cumin
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1 teaspoon ground black pepper
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2 tablespoons olive oil
Lamb
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1 (3–4 pound) lamb shoulder, trussed
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2 lemons, halved
Optional Garnish
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Fresh rosemary
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Fresh tarragon
Instructions
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Preheat oven to 325°F.
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In a medium bowl (or food processor), combine garlic, rosemary, tarragon, lemon juice, Dijon mustard, salt, hot sauce, cumin, and black pepper. Slowly whisk or pulse in olive oil until a thick paste forms.
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Heat a large enamel-coated cast-iron braiser or Dutch oven over medium-high heat. Add a drizzle of olive oil. Sear the lamb on all sides until deeply browned, about 4 minutes per side. Remove lamb from the pan.
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Brush the garlic herb paste generously over the lamb. Return lamb to the pan and add lemon halves, cut-side down. Cover with a lid.
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Transfer to the oven and roast for 45–55 minutes, or until a thermometer inserted into the thickest part registers 135°F for medium-rare.
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Remove from oven and let rest for 20 minutes before slicing. Serve with roasted lemons and garnish with fresh herbs if desired.
Notes
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For medium doneness, cook to 145°F.
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Letting the lamb rest is essential for juicy slices.
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Spoon pan juices over sliced lamb before serving for extra flavor.