Entrée: United States – Herb-Crusted Lamb Shoulder Roast

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 3 hrs 30 min

Additional 15 min

Total 3 hrs 45 min

Ingredients

1 lamb shoulder roast (about 4-5 lbs / 1.8-2.3 kg)
4 cloves garlic, minced
2 tbsp (30 ml) fresh rosemary, chopped
2 tbsp (30 ml) fresh thyme, chopped
2 tbsp (30 ml) olive oil
Salt and freshly ground black pepper to taste
1 lemon, zested
1 cup (240 ml) beef or chicken stock

Instructions

1. Preheat your oven to 325°F (165°C).
2. In a small bowl, combine the minced garlic, rosemary, thyme, olive oil, lemon zest, salt, and black pepper, mixing to form a paste.
3. Rub the herb paste generously over the lamb shoulder roast, ensuring it is evenly coated.
4. Place the lamb in a roasting pan and pour the stock around the base to keep the meat moist during cooking.
5. Cover the roasting pan with foil and place it in the oven. Roast for about 3 to 3.5 hours, or until the lamb is tender and falling off the bone.
6. Halfway through the roasting time, remove the foil to let the top brown nicely and develop a crust.
7. Once cooked, remove the lamb from the oven and let it rest for 15 minutes before carving. Serve with your choice of sides.

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