Nut-Free Herb-Crusted Baked Lamb Shoulder

Elevate your dinner table with this indulgent Nut-Free Herb-Crusted Baked Lamb Shoulder, a showstopping centerpiece bursting with flavor and aroma. Perfect for gatherings or a special weekend meal, this succulent 4-pound lamb shoulder is coated in a vibrant blend of fresh rosemary, thyme, parsley, and zesty lemon—creating a rich herbaceous crust without the use of nuts. After a quick sear in olive oil to lock in juices, the lamb bakes low and slow in a savory sauce of Dijon mustard, white wine, and chicken stock, ensuring it remains tender and juicy. With just 30 minutes of prep and a few pantry staples, this recipe combines classic flavors and simple techniques for an elegant dish that pairs beautifully with roasted vegetables or creamy mashed potatoes. Whether you're planning a holiday feast or cozy dinner, this nut-free baked lamb shoulder is sure to impress!

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 4 pound Lamb shoulder
• 3 tablespoon Olive oil
• 6 Garlic cloves, minced
• 2 tablespoon Fresh rosemary, chopped
• 2 tablespoon Fresh thyme, chopped
• 2 tablespoon Fresh parsley, chopped
• 1 tablespoon Lemon zest
• 2 teaspoon Salt
• 1 teaspoon Black pepper
• 3 tablespoon Dijon mustard
• 1 cup White wine
• 1 cup Chicken stock

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, parsley, lemon zest, salt, and black pepper to form a paste.

Step 3

Pat the lamb shoulder dry with paper towels to ensure a good sear.

Step 4

Rub the herb paste all over the lamb shoulder, ensuring it's evenly coated.

Step 5

Heat a large ovenproof skillet over medium-high heat and sear the lamb for about 3-4 minutes on each side until a golden crust forms.

Step 6

Remove the lamb from the skillet and set aside.

Step 7

Add the Dijon mustard to the same skillet and deglaze with white wine, scraping any browned bits from the bottom of the pan.

Step 8

Pour in the chicken stock and bring the mixture to a simmer.

Step 9

Return the lamb shoulder to the skillet, cover it with aluminum foil, and transfer the skillet to the preheated oven.

Step 10

Bake in the oven for about 2.5 to 3 hours, basting occasionally with the pan juices until the lamb is tender.

Step 11

Remove the foil during the last 30 minutes of cooking to allow the herb crust to get crispy.

Step 12

Once cooked, remove the lamb from the oven and let it rest for at least 15 minutes before slicing.

Step 13

Garnish with additional fresh herbs before serving, if desired.

Nutrition Facts

Serving size	(2545.4g)

Amount per serving	% Daily Value*
Calories	5861.6

Total Fat 438.9g	0%
Saturated Fat 177.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1835.7mg	0%
Sodium 7458.0mg	0%
Total Carbohydrate 18.3g	0%
Dietary Fiber 3.1g	0%
Total Sugars 3.5g
Protein 399.2g	0%

Vitamin D 0IU	0%
Calcium 439.6mg	0%
Iron 34.3mg	0%
Potassium 5279.8mg	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: 70.3%

Protein: 28.4%

Carbs: 1.3%