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Herb-Rubbed Lamb Shoulder Roast Sponsored by Sterling Farms

The herb rub gently infuses the meat as it roasts, while the garlic and lemon zest adds a fresh brightness that complements the rich flavor without overwhelming it. Cooked low and slow to a perfect rosy pink, this roast turned out tender, juicy, and absolutely memorable.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Servings 6

Equipment

  • Measuring spoons
  • 1 knife
  • 1 medium bowl
  • 1 small spoon
  • 1 marinating tool or a sharp knife for poking holes in the meat
  • 1 deep roasting pan or dish
  • 1 medium spoon
  • 1 measuring cup
  • 1 meat thermometer
  • aluminum foil
  • 1 carving knife

Ingredients
  

  • 1 3 lb. lamb shoulder roast
  • 2 Tbsp. salt
  • 1/4 tsp. black pepper
  • 2 Tbsp. fresh parsley chopped fine
  • 1 Tbsp. fresh thyme chopped
  • 1 Tbsp. fresh rosemary chopped fine
  • 2 tsp. dry Herbes De Provence
  • 1 tsp. ground sage
  • 1 tsp. coriander
  • 8 cloves garlic minced
  • 1 Tbsp. lemon zest
  • 3 Tbsp. extra virgin olive oil
  • 1 cup water
  • 1 tsp. beef Better Than Bouillon
  • 1 cup white wine
  • 2 onions cut in wedges

Instructions
 

  • Heat oven to 425 degrees.
  • In a medium bowl, combine the salt, pepper, fresh parsley, fresh thyme, fresh rosemary, Herbes de Provence, ground sage, coriander, garlic, lemon zest and olive oil.
  • Stir.
  • Trim the excess fat from the lamb.
  • Poke holes on both sides of the lamb roast.
  • Massage the rub mixture into both sides of the lamb.
  • Allow the rub to infuse into the meat for at least 30 minutes.
  • In a deep roasting pan, combine the water, beef broth, and white wine.
  • Stir to dissolve the bouillon.
  • Add the onion wedges. Space the wedges evenly over the bottom of the pan.
  • Place the roast on top of the onions.
  • Cover tightly with aluminum foil.
  • Roast at 425 degrees for 15 minutes.
  • Reduce the heat to 300 degrees.
  • Insert the probe of a meat thermometer into the thickest part of the meat.
  • Roast the meat until the thermometer reaches the desired temperature: 135 -140 degrees for rare, 145 - 150 degrees for medium or 185 - 200 degrees for well done. If you want to shred the meat, well-done is what you want, which will take about 3 hours. For slightly rare, aim for the upper end of the rare range, about 1 hour and 15 minutes.
  • Let the meat rest for 15 minutes before carving.
  • Slice the meat against the grain. Ladle the broth and onions over the lamb on a serving platter.
  • Sprinkle with fresh parsley to garnish.
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