Roasted Lamb Shoulder with Lemon & Herbs

Step 1

Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

Step 3

Pour the lemon juice and olive oil into a small bowl, then stir in the minced garlic, oregano, salt, and black pepper until combined.

Step 4

Pat the lamb shoulder dry all over using paper towels, removing any excess moisture so the surface can brown evenly.

Step 5

Place the lamb shoulder on a rimmed sheet pan, then rub the garlic-lemon mixture all over every exposed surface of the meat.

Step 6

Tuck the rosemary sprigs underneath and around the lamb so they rest against the meat during roasting.

Step 7

Slide the sheet pan into the preheated oven and roast for 35–40 minutes until the internal temperature reaches 130°F on a meat thermometer inserted into the thickest part, without touching bone.

Step 8

Remove the lamb from the oven and let it rest on the pan for 5 minutes — this keeps the juices inside the meat instead of running onto the plate.

Step 9

Transfer the lamb to a cutting board, then slice against the grain into 0.5-inch-thick pieces — the grain runs lengthwise along the muscle fibers, so cut perpendicular across that direction.

Step 10

Arrange the sliced lamb on a serving platter and drizzle any pan juices from the sheet pan over the top.