🍋 Herb-Infused Slow Roasted Lamb Shoulder with Lemon Zest & Pearl Onions

If you’re craving a show-stopping roast that melts in your mouth and fills your kitchen with intoxicating aroma, this slow roasted lamb shoulder is everything you’re looking for. Infused with garlic, herbs, lemon zest, and sweet pearl onions, this dish is perfect for holiday tables, Sunday dinners, or any occasion that calls for comfort and elegance on the same plate.

🛒 Ingredients

For the Lamb:

• 1 bone-in lamb shoulder (approx. 4–5 lbs)
• 4 tbsp olive oil
• 6 garlic cloves, thinly sliced
• Zest of 1 large lemon
• 1 tbsp sea salt
• 1½ tsp cracked black pepper

For the Herb Rub:

• 1 tbsp fresh rosemary, finely chopped 🌿
• 1 tbsp fresh thyme leaves
• 1 tbsp oregano (fresh or dried)
• 1½ tsp smoked paprika (optional, for warmth)
• Juice of ½ lemon

For the Base:

• 2 cups chicken or beef stock
• 1 cup dry white wine (or water, if preferred)
• 2 cups pearl onions, peeled
• Optional: baby potatoes or root vegetables

🔪 Instructions

1. Prep the Lamb

Pat the lamb shoulder dry with paper towels. Using a sharp knife, score the fat in a crisscross pattern — this allows the seasoning to soak in beautifully.

In a small bowl, combine olive oil, garlic, lemon zest, salt, pepper, and all the herbs. Rub this mixture generously all over the lamb, pressing into the scored areas. Let it marinate at room temperature for 30 minutes (or refrigerate overnight for deeper flavor).

2. Prepare the Roasting Pan

Preheat your oven to 300°F (150°C).

In the bottom of a large roasting pan or Dutch oven, pour in the stock and wine. Scatter the pearl onions (and any other vegetables) in the liquid to create a flavorful base for the lamb to sit on.

3. Roast Low & Slow

Place the lamb shoulder fat side up on top of the onions and liquid. Cover tightly with foil or a lid.

Roast for 4.5 to 5 hours, basting occasionally. The meat should be fork-tender and nearly falling off the bone.

4. Uncover & Crisp the Top

Increase oven temp to 425°F (220°C). Uncover the lamb and roast for another 15–20 minutes, or until the top becomes golden and crisp.

Optional: Broil for 3–5 minutes at the end for a deep, caramelized crust.

5. Rest & Serve

Transfer the lamb to a cutting board and rest for 15–20 minutes, loosely covered in foil. This step locks in all the juices.

Slice or shred the meat and serve over the roasted pearl onions with a drizzle of pan juices and a sprinkle of fresh herbs or more lemon zest.

💡 Tips & Variations

• Want it more citrusy? Add orange zest or juice along with the lemon for a Mediterranean twist.
• Don’t have pearl onions? Use quartered shallots or whole garlic cloves instead.
• Make ahead: The lamb can be cooked and cooled, then reheated covered in foil at 325°F for 20–25 minutes.

🍷 Perfect Pairings

This dish shines with:

• A glass of bold red wine (Syrah, Malbec, or Rioja)
• A side of creamy mashed potatoes, couscous, or roasted root veggies
• A crisp fennel and arugula salad to balance the richness

✨ Final Thoughts

This Herb-Infused Slow Roasted Lamb Shoulder is more than a meal — it’s a celebration of flavor, patience, and simplicity done right. The lemon zest lifts the richness of the lamb, the herbs bring depth, and the pearl onions add a sweet, mellow finish. Whether you’re cooking for a gathering or treating yourself, this recipe is bound to impress.