Low Carb Herb-Crusted Roast Lamb Shoulder

Elevate your dinner table with this irresistible Low Carb Herb-Crusted Roast Lamb Shoulder, a succulent centerpiece bursting with bold flavors and keto-friendly ingredients. This recipe features a tender, slow-roasted lamb shoulder coated in a fragrant blend of fresh rosemary, thyme, garlic, and zesty lemon, enhanced with a tangy layer of Dijon mustard for extra depth. The herb crust perfectly seals in the juices, ensuring each slice is beautifully moist and infused with earthy, aromatic goodness. With only 20 minutes of prep time and slow-cooked to perfection, this melt-in-your-mouth lamb pairs seamlessly with low-carb sides like roasted vegetables or crisp salads, making it an elegant yet approachable dish for holidays or weekend feasts. Plus, it’s gluten-free, high in protein, and zero-carb, catering to both traditional palates and low-carb diets alike.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 3.5 pounds lamb shoulder
• 3 tablespoons olive oil
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 4 cloves garlic cloves
• 1 tablespoon lemon zest
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons dijon mustard

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a small bowl, combine the olive oil, finely chopped rosemary, thyme, minced garlic, lemon zest, salt, and black pepper. Stir until well blended.

Step 3

Place the lamb shoulder on a clean work surface. Use a sharp knife to score the fat, creating a crosshatch pattern, ensuring not to cut too deep into the meat.

Step 4

Rub the prepared herb mixture all over the lamb shoulder, making sure to cover all sides. Let it sit at room temperature for about 30 minutes to allow the flavors to infuse.

Step 5

Transfer the lamb to a roasting pan fitted with a rack. Spread the dijon mustard evenly over the top of the lamb for an extra layer of flavor and to help adhere the herb crust.

Step 6

Roast the lamb in the preheated oven for about 2 to 3 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.

Step 7

Once roasted to your preference, remove the lamb from the oven and tent with aluminum foil. Let it rest for at least 15 minutes before carving to ensure the juices redistribute.

Step 8

Carve the lamb shoulder into thick slices and serve with your choice of low-carb sides, such as roasted vegetables or a fresh green salad.

Nutrition Facts

Serving size	(1690.7g)

Amount per serving	% Daily Value*
Calories	4897.4

Total Fat 384.3g	0%
Saturated Fat 155.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1587.6mg	0%
Sodium 4418.6mg	0%
Total Carbohydrate 8.1g	0%
Dietary Fiber 2.4g	0%
Total Sugars 0.2g
Protein 337.3g	0%

Vitamin D 0IU	0%
Calcium 336.8mg	0%
Iron 27.5mg	0%
Potassium 4397.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.5%

Protein: 27.9%

Carbs: 0.7%