High Protein Herb-Crusted Baked Lamb Shoulder
Indulge in the savory satisfaction of our High Protein Herb-Crusted Baked Lamb Shoulder, a showstopping dish perfect for family gatherings or special occasions. This tender, bone-in lamb shoulder is marinated in a fragrant blend of fresh rosemary, thyme, garlic, Dijon mustard, and zesty lemon, then coated in golden breadcrumbs for a delightfully crisp crust. Slow-roasted to perfection over three hours, it delivers a melt-in-your-mouth texture and rich, earthy flavors in every bite. Packed with protein and infused with aromatic herbs, this recipe elevates classic lamb into a gourmet sensation. Serve alongside roasted vegetables or creamy mashed potatoes for a luxurious, yet wholesome meal. Perfect for those who love high-protein, flavor-packed comfort foods, this dish is worth savoring from preparation to the very last bite!
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Ingredients
- 4 pounds lamb shoulder (bone-in)
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon zest
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 cup breadcrumbs
Directions
Step 1
Preheat your oven to 325°F (163°C).
Step 2
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, lemon zest, salt, and freshly ground black pepper until well combined.
Step 3
Pat the lamb shoulder dry with paper towels and place it in a large roasting pan.
Step 4
Rub the herb mixture all over the lamb shoulder, ensuring it is evenly coated.
Step 5
Cover the lamb with plastic wrap and allow it to marinate at room temperature for 30 minutes, or refrigerate it for up to 2 hours for more intense flavors.
Step 6
Remove the plastic wrap from the lamb. Sprinkle the breadcrumbs evenly over the top of the lamb, pressing them lightly into the herb mixture to adhere.
Step 7
Place the roasting pan in the preheated oven and bake for 3 hours, or until the lamb is tender and the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Step 8
Once cooked, remove the lamb from the oven and let it rest under foil for 15 to 20 minutes before carving.
Step 9
Slice the lamb shoulder and serve it warm with your choice of sides.
Nutrition Facts
| Serving size | (2029.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5424.3 |
| Total Fat 416.6g | 0% |
| Saturated Fat 152.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 1360.8mg | 0% |
| Sodium 8374.9mg | 0% |
| Total Carbohydrate 91.4g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 7.6g | |
| Protein 342.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 290.0mg | 0% |
| Iron 39.0mg | 0% |
| Potassium 4642.9mg | 0% |
Source of Calories