Oven-Roasted Lamb Shoulder with Herb Sauce

Roasted lamb shoulder with shallots and garlic on a plate.

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Oven-Roasted Lamb Shoulder with Herb Sauce

Slow-roasted until meltingly tender, this lamb shoulder is comfort food at its finest. Rich, savory meat meets a bright, herb-forward sauce that cuts through the richness in the best way possible. It’s impressive, cozy, and surprisingly simple to pull off. Naturally gluten-free and dairy-free.

Prep20

Cook5

Inactive Time1

Total6 20

Pin Recipe

Course: Dinner

Cuisine: American, French

Diet: Gluten Free

Keyword: braised lamb shoulder, chef-tested dinner, easter lamb, easy lamb recipe, elevated lamb recipe, how to make braised lamb

Servings: -10 servings

Calories: 357kcal

Author: Ari Laing

Equipment

Roasting pan or large capacity rondeau or Dutch oven

Aluminum foil

Personal blender or food processor fitted with blade attachment

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

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