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Oven-Roasted Lamb Shoulder with Herb Sauce

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This slow-roasted lamb shoulder is a show-stopper dish that’s tender, flavorful, and incredibly comforting. Slow-roasted to perfection, the lamb is paired with a vibrant herb sauce that perfectly balances its hearty, savory flavors. Whether you’re hosting a holiday feast or preparing a special meal, this gluten-free and dairy-free recipe will impress everyone at the table.

Ingredients

Scale

  1. 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

    • 2 medium lemons, halved

    • 10–12 oregano sprigs

    • 6 rosemary sprigs

    • 1 cup dry white wine (or additional broth)

    • 1½ cups low-sodium chicken broth

    For the Herb Sauce:

    1. ⅔ cup extra virgin olive oil

    2. 3 Tbsp red wine vinegar

    3. ½ medium lemon, zested and juiced (about 1 tsp zest and 2 Tbsp lemon juice)

    4. 1 small shallot, peeled and thinly sliced

    5. ½ cup fresh mint leaves

    6. ½ cup fresh parsley

    7. 1 small garlic clove, peeled

    8. ½ tsp kosher salt

    9. Optional: 1 medium fresno chile, thinly sliced

Instructions

  • Bring the Lamb to Room Temperature:
    Pat the lamb shoulder dry with paper towels and let it sit at room temperature for at least 30 minutes before cooking.

  • Prepare the Lamb:
    Preheat the oven to 425°F (218°C). Place the red onion quarters, halved shallots, halved garlic, halved lemons, oregano, and rosemary in a roasting pan or large Dutch oven. Place the lamb skin-side down on top of the herbs. Drizzle with half of the olive oil, kosher salt, and black pepper. Flip the lamb so it’s skin-side up, then drizzle with the remaining olive oil and season with the remaining salt and pepper.

  • Cook the Lamb:
    Roast the lamb for 30 minutes at 425°F. Then, reduce the oven temperature to 350°F (177°C). Add the dry white wine and chicken broth, cover tightly with aluminum foil, and return to the oven. Cook for 3½-4 hours, then remove the foil and cook for an additional 30 minutes until the lamb is fork-tender.

  • Rest the Meat:
    Loosely tent the lamb with foil and let it rest for 20-30 minutes before serving. Serve with the herb sauce and a pinch of flaky sea salt. Optionally, serve with the cooked onions and shallots.

  • Make the Herb Sauce (in a Personal Blender):
    Combine all sauce ingredients (except the chili) in a personal blender and purée until smooth. Taste and adjust seasoning, then transfer to a serving bowl. Stir in the thinly sliced fresno chile pepper for heat and serve alongside the lamb.

 

  • Make the Herb Sauce (in a Food Processor):
    Place the shallot, mint, parsley, garlic, and salt in the food processor. Pulse until finely chopped. Add red wine vinegar, lemon zest, and lemon juice, then pulse again. With the motor running, stream in the olive oil until well mixed. Taste and adjust seasoning, then stir in the sliced fresno chile pepper and serve immediately with the lamb.

Notes

  • For a more vibrant and spicy herb sauce, adjust the amount of fresno chile according to your taste.

 

  • Letting the lamb rest after cooking ensures it stays juicy and tender.

Nutrition

Find it online: https://grandmarecipesflash.com/oven-roasted-lamb-shoulder-with-herb-sauce/