Low Carb Herb-Crusted Baked Lamb Shoulder
Experience the perfect balance of flavor and nutrition with this Low Carb Herb-Crusted Baked Lamb Shoulder. This hearty, oven-roasted masterpiece features a tender, fall-apart lamb shoulder coated in a fragrant herb crust made from fresh rosemary, thyme, parsley, and a hint of zesty lemon. Infused with olive oil and garlic, the aromatic paste forms a beautifully golden crust that seals in the lamb’s natural juices while adding bursts of savory goodness. With just 20 minutes of prep and a slow-roasting technique, this recipe ensures maximum flavor with minimal effort. Perfect for special occasions or elevated weeknight dinners, this dish is both keto-friendly and incredibly satisfying. Serve it alongside roasted vegetables or a crisp green salad for a wholesome, low-carb delight.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 pounds Lamb shoulder
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Lemon zest
Directions
Step 1
Preheat your oven to 325°F (165°C).
Step 2
In a small bowl, combine olive oil, minced garlic, rosemary, thyme, parsley, salt, pepper, and lemon zest. Mix well to form a paste.
Step 3
Place the lamb shoulder on a large cutting board. Pat dry with paper towels to remove excess moisture.
Step 4
Using your hands or a brush, coat the entire lamb shoulder with the herb paste, ensuring an even distribution across the surface.
Step 5
Transfer the lamb to a roasting pan fitted with a rack.
Step 6
Cover the pan tightly with aluminum foil and place in the preheated oven.
Step 7
Bake in the oven for 2.5 hours, basting occasionally with the juices from the pan.
Step 8
Remove the foil for the last 30 minutes of baking to allow the crust to turn golden and slightly crispy.
Step 9
Use a meat thermometer to ensure the internal temperature of the lamb reaches at least 145°F (63°C) for medium-rare.
Step 10
Once cooked, remove the lamb from the oven and let it rest for 15 minutes before carving.
Step 11
Slice the lamb and serve hot. Enjoy your low-carb herb-crusted baked lamb shoulder with a side of roasted vegetables or a fresh green salad.
Nutrition Facts
| Serving size | (1437.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4203.8 |
| Total Fat 330.3g | 0% |
| Saturated Fat 134.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 1360.8mg | 0% |
| Sodium 3536.6mg | 0% |
| Total Carbohydrate 7.1g | 0% |
| Dietary Fiber 1.9g | 0% |
| Total Sugars 0.2g | |
| Protein 289.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 297.1mg | 0% |
| Iron 24.2mg | 0% |
| Potassium 3833.5mg | 0% |
Source of Calories