Low Sodium Herb-Crusted Baked Lamb Shoulder

Elevate your dinner table with this Low Sodium Herb-Crusted Baked Lamb Shoulder, a show-stopping centerpiece that's equally delicious and heart-conscious. Featuring a stunning crust made with fresh rosemary, thyme, parsley, garlic, and zesty lemon, this recipe highlights vibrant, aromatic flavors without relying on added salt. Slow-roasted to tender perfection with a red wine vinegar and unsalted vegetable broth braising liquid, this lamb shoulder is juicy, flavorful, and irresistibly golden-brown. Ideal for holidays or special occasions, this easy, low-sodium dish pairs beautifully with roasted vegetables or a simple salad. Perfectly seasoned and packed with wholesome ingredients, it’s a healthy, gourmet twist on a timeless classic.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 1 4-5 lbs lamb shoulder
• 2 tablespoons, chopped fresh rosemary
• 2 tablespoons, chopped fresh thyme
• 2 tablespoons, chopped fresh parsley
• 5 cloves, minced garlic
• 1 tablespoon lemon zest
• 4 tablespoons olive oil
• 1 teaspoon black pepper
• 2 tablespoons red wine vinegar
• 1 cup water
• 1 cup unsalted vegetable broth

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a small bowl, mix together the fresh rosemary, thyme, parsley, minced garlic, lemon zest, and black pepper.

Step 3

Add olive oil to the herb mixture and stir until well combined. This will create the herb crust paste.

Step 4

Pat the lamb shoulder dry with paper towels to ensure the herb crust sticks well.

Step 5

Rub the lamb shoulder all over with the herb crust paste, ensuring an even coating.

Step 6

Place the lamb shoulder in a large roasting pan with the fat side up.

Step 7

In a separate bowl, combine the red wine vinegar, water, and unsalted vegetable broth. Pour this mixture around the lamb in the roasting pan.

Step 8

Cover the roasting pan with aluminum foil, sealing the edges to keep in the moisture.

Step 9

Roast the lamb shoulder in the preheated oven for about 2 to 2.5 hours, or until the lamb is tender and reaches an internal temperature of at least 145°F (63°C) for medium-rare. For medium or well-done, cook longer.

Step 10

After roasting, remove the foil and increase the oven temperature to 400°F (205°C). Continue to cook for an additional 10-15 minutes to develop a golden-brown crust.

Step 11

Once done, remove the lamb from the oven and let it rest for 15 minutes before carving. This allows juices to redistribute, ensuring tender, juicy meat.

Step 12

Slice the lamb shoulder and serve with your favorite side dishes. Enjoy your delicious, low-sodium herb-crusted lamb!

Nutrition Facts

Serving size	(2602.7g)

Amount per serving	% Daily Value*
Calories	6138.4

Total Fat 479.8g	0%
Saturated Fat 197.0g	0%
Polyunsaturated Fat 5.3g
Cholesterol 2000mg	0%
Sodium 1746.5mg	0%
Total Carbohydrate 11.5g	0%
Dietary Fiber 2.9g	0%
Total Sugars 1.4g
Protein 425.2g	0%

Vitamin D 0IU	0%
Calcium 459.0mg	0%
Iron 35.3mg	0%
Potassium 5674.8mg	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: 71.2%

Protein: 28.0%

Carbs: 0.8%