Tender Slow-Roasted Lamb Shoulder Glazed with Rosemary Recipe
Tender Slow-Roasted Lamb Shoulder Glazed with Rosemary is a sumptuous dish featuring a bone-in lamb shoulder slow-cooked for hours until it becomes fork-tender. Enhanced with a fragrant rosemary and thyme aromatic base and finished with a sweet and tangy honey-lemon glaze, this recipe delivers rich, deep flavors perfect for special occasions or family gatherings. The slow roasting technique ensures juicy, melt-in-your-mouth meat with a caramelized crust, making it a stunning centerpiece.
- Prep Time: 20 minutes
- Cook Time: 4 to 5 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
Scale
Lamb and Seasoning
- 1 (4-5 pounds) bone-in lamb shoulder
- Salt and pepper (to taste)
- 4 tablespoons olive oil, divided
Aromatic Base
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 cup low-sodium chicken or beef broth
- 1/2 cup red wine (optional)
Glaze
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Prepare the Lamb: Preheat your oven to 300°F (150°C). Pat the lamb shoulder dry with paper towels, then season it generously with salt and pepper on all sides to enhance flavor and create a crust during searing.
- Sear the Lamb: Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Place the lamb shoulder in the pot and sear it for about 4-5 minutes on each side until nicely browned. This step seals in the meat’s juices. Remove the lamb and set aside.
- Make the Aromatic Base: In the same pot, add the remaining 2 tablespoons of olive oil. Sauté the minced garlic, rosemary, and thyme for about 1 minute until they release their fragrance. Pour in the red wine if using, scraping the pot’s bottom to lift any browned bits for added flavor. Let the wine simmer for about 2 minutes to reduce slightly.
- Roast the Lamb: Return the lamb shoulder to the pot and add the broth so the liquid reaches halfway up the sides of the meat. Cover the pot tightly with a lid or foil and place it in the preheated oven. Roast for 4 to 5 hours until the lamb is fork-tender and falls easily apart.
- Prepare the Glaze: In a small bowl, whisk together honey, Dijon mustard, lemon zest, and lemon juice to create a sweet and tangy glaze. About 30 minutes before the lamb finishes cooking, remove the lid or foil, brush the glaze over the lamb, and return the pot to the oven uncovered. This allows the glaze to caramelize and form a flavorful crust.
- Serve: Once cooked, remove the lamb from the oven and let it rest for 10-15 minutes to redistribute juices. Slice the lamb shoulder, drizzle with pan juices, and garnish with extra fresh rosemary if desired for an elegant presentation.
Notes
- Add root vegetables such as carrots, potatoes, or parsnips to the pot during the last 1–2 hours of cooking to create a complete, hearty meal.
- Experiment with different herbs like oregano or mint for a unique flavor twist.
- For a spicy variation, add a pinch of red pepper flakes to the honey glaze.
- Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to preserve tenderness.
- You may substitute boneless lamb shoulder, but monitor cooking time as boneless cuts tend to cook faster.
- This lamb pairs beautifully with mashed potatoes, roasted vegetables, or fresh salads for a well-rounded dinner.
Keywords: slow roasted lamb, rosemary lamb shoulder, roasted lamb recipe, honey glazed lamb, oven roasted lamb, holiday lamb dinner, Mediterranean lamb dish
