Ingredients
Scale
- 1 large bone-in lamb shoulder (about 4–5 lbs)
- 6 cloves garlic, halved
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon coarse sea salt
- 1 teaspoon black pepper
- Optional: honey for glaze
Instructions
- Preheat oven to 325°F (163°C).
- Season the lamb shoulder generously with sea salt and black pepper. Rub halved garlic cloves into the meat and sprinkle with chopped herbs.
- Place the seasoned lamb in a roasting pan covered with aluminum foil. Roast for approximately 3-4 hours until tender.
- Optionally, prepare a honey glaze by gently heating honey with additional herbs.
- Remove foil during the last hour of roasting for browning and brush glaze over the lamb if desired.
- Rest the lamb for about 15 minutes before slicing and serve topped with caramelized onions.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1/8 of the roast (200g)
- Calories: 360
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg