Tender, Juicy Lamb Shoulder With Herb Vinaigrette
There are few things more satisfying than pulling a beautifully slow-roasted lamb shoulder from the oven — deeply browned on the outside, impossibly tender within, and perfumed with garlic, herbs, and olive oil. This is the kind of dish that fills the kitchen with promise long before it hits the table. After a low, steady roast, the lamb all but collapses under your fork, revealing rich, savory meat that’s perfectly balanced by a bright, punchy herb sauce spooned generously over the top.
It’s rustic, comforting, and quietly impressive — the kind of elevated dinner recipe that feels just as right for a relaxed Sunday dinner as it does for a holiday gathering.
If you’re drawn to cozy, slow-cooked mains, you might also love my red wine-braised beef chuck roast, which delivers the same fall-apart tenderness with a deeply aromatic sauce, or this tender braised chicken with bacon and shallots for a weeknight-friendly alternative.
A Quick Note On Lamb Shoulder
For this recipe, I always use a bone-in lamb shoulder (the bone adds so much flavor!), but you can absolutely use boneless if that’s what’s available. You’ll need to reduce the time slightly, as boneless cooks more quickly.
The herb sauce is made simply by blending everything together in a food processor. I toss in a thinly sliced fresno chile for a little heat, but you can omit if you prefer.
Just make sure the garlic is really fresh. In recipe testing, I made a batch with older garlic and the sauce had a pungent taste that I felt was overpowering. Fresh garlic is essential.
A Truly Easy Braised Lamb
Full instructions and cook times can be found in the recipe card below.
Y’all know by now that I love braised meats. There’s something utterly magical that happens during braising that both infuses the meat with flavor, while also trapping in moisture and helping to break down any tough bits. The result is meltingly tender, and often better the next day.
This tender braised lamb is no exception. Once it comes out of the oven, be sure to let it rest—this allows the juices to redistribute, ensuring moist and tender meat.
Serving Suggestions
Never a bad idea to serve easy braised lamb with creamy mashed potatoes, roasted root vegetables, or a light arugula salad.
A few other ideas: I often serve this roasted leg of lamb over fluffy, lemony couscous; I bet this particular lamb recipe would also be fantastic with that as a side dish. And as with any classic lamb dish, roasted carrots are a natural choice.
Wine Pairing!
Pair with a robust red wine, like Syrah or Cabernet Sauvignon, to complement the lamb’s richness.
For a white wine, you really can’t go wrong pairing lamb with Sauvignon Blanc. What grows together goes together, and lamb often live in the same climate as where Sauvignon Blanc grows.
Truly such a fantastic, crowd-pleasing dish. And given that it makes enough to feed a small army, it’s perfect for holiday gatherings! Lamb lovers, you’re going to fall head-over-heels.
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Oven-Roasted Lamb Shoulder with Herb Sauce
Equipment
Ingredients
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 (I peel the heads of garlic down to their thinnest layer of skin)
- 2 medium lemons, halved
- 10-12 oregano sprigs
- 6 rosemary sprigs
- 1 cup dry white wine, something good enough to drink (or you can use additional broth)
- 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 lemon 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.
- Prepare the lamb. Preheat an oven to 425°F (220°C). Place red onion quarters, halved shallots, halved garlic, 2 halved lemons, fresh oregano, and fresh rosemary in a roasting pan or large Dutch oven. Place the lamb skin-side down on the herbs, then season with half of the olive oil, kosher salt, and black pepper. Flip the lamb over so that it’s skin-side up, then drizzle with the remaining olive oil and season with remaining salt and pepper.
- Cook the lamb. Transfer to the preheated oven and cook for 30 minutes, then carefully remove. Reduce the oven temperature to 350°F (175°C). Add 1 cup dry white wine and 1½ cups low-sodium chicken broth, cover tightly with aluminum foil, then return to the oven. Cook for 3½-4 hours. Remove the aluminum foil, then cook for a final 30 minutes or until the lamb is absolutely fork-tender.
- Allow the meat to rest. Loosely tent the lamb with foil, then rest for 20-30 minutes before serving. Serve with the herb sauce spooned on top (instructions below) and a pinch of flaky sea salt. If you want, you can enjoy with the cooked onions and shallots!
- To make the herb sauce (in a personal blender): Combine all sauce ingredients in the cup of a personal blender except for the chili, then purée until very well mixed. Taste and adjust seasoning as needed, then transfer to a serving boil. Stir in 1 thinly sliced fresno chile pepper for heat, then serve alongside roasted lamb.
- To make the herb sauce (in a food processor): Place thinly sliced shallot, ½ cup mint, ½ cup parsley, peeled garlic clove, and ½ tsp kosher salt in the bowl of a food processor fitted with blade attachment. Pulse until finely chopped. Add 3 Tbsp red wine vinegar, 1 tsp lemon zest, and 2 Tbsp fresh lemon juice, then pulse again. With the motor running, stream in ⅔ cup extra virgin olive oil until well mixed. Taste and adjust seasoning as needed. Stir in 1 thinly sliced fresno chile pepper for heat, then serve immediately alongside roasted lamb.
Notes
- If you don’t want to make the herb sauce, simply strain the drippings and broth from the cooked lamb, then serve on the side. To make slightly thicker, strain into a saucepan, then simmer over medium heat until reduced by about half.
- If using a boneless leg of lamb, reduce the cook time 1-1½ hours.
- Make-ahead: Prepare up to 1 day in advance. Reheat in a 325°F (165°C) oven, covered, until warmed through. Leftovers will keep for up to 4 days.
- Freeze: Shred the cooled lamb, then freeze for up to 3 months. Thaw overnight in a fridge before reheating.
Nutrition
Photography by: Megan McKeehan
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