Easter Roast Lamb Shoulder with Garlic and Herbs
Garlic and herb roast lamb with rosemary, mint and olive oil for an Easter meal.
This Easter roast lamb is seasoned with garlic, rosemary, mint and olive oil, then roasted until tender and aromatic. The source suggests a shoulder cut and an overnight rest with the herb mixture; this version keeps that flavour profile while using a thermometer rather than colour or time alone to judge doneness. A bone-in shoulder may take longer than a boneless one, so begin checking early and allow the meat to rest before carving. Serve with potatoes, roasted vegetables and lemon for a festive centrepiece. Pat lamb dry. Mix garlic, oil, rosemary, mint, salt and pepper; rub over the meat. Cover and refrigerate 8 to 12 hours. Heat oven to 180°C (350°F). Let lamb sit at room temperature for 30 minutes while the oven heats.
Recipe card
Easter Roast Lamb Shoulder with Garlic and Herbs
Equipment: Chef’s knife, cutting board, mixing bowl and suitable pan
Ingredients
Instructions
Season lamb
Pat lamb dry. Mix garlic, oil, rosemary, mint, salt and pepper; rub over the meat. Cover and refrigerate 8 to 12 hours.
Prepare oven
Heat oven to 180°C (350°F). Let lamb sit at room temperature for 30 minutes while the oven heats.
Roast
Place lamb in a roasting pan and pour water or stock around it. Roast, loosely covered with foil, until tender, about 1 1/2 to 2 1/2 hours depending on cut and shape.
Check temperature
Use a thermometer in the thickest part, away from bone. For whole cuts of lamb, cook to at least 63°C (145°F) and rest 3 minutes; cook longer for a more tender shoulder.
Rest and carve
Rest 15 to 20 minutes, then carve across the grain and serve with pan juices.
How to tell when it is ready
Use a thermometer; whole cuts reach at least 63°C (145°F) followed by a 3-minute rest. For shoulder tenderness, roast longer as needed.
Tips
- Pat lamb dry before seasoning.
- Marinate covered in the refrigerator.
- Keep liquid around, not over, the meat.
- Rest before carving.
Troubleshooting
- If cooking is uneven, cut pieces to a similar size.
- If the flavour is too strong, adjust with a little of the main liquid.
Substitutions
- Use a similar neutral cooking oil if needed.
- Choose a suitable broth or stock for the recipe.
Variations
- Adjust herbs and seasoning to taste.
- Add a little chilli for gentle heat.
Serving suggestions
- Serve with roasted potatoes.
- Add honey-glazed carrots.
- Offer mint sauce or pan juices.
- Pair with a green salad.
Make ahead
Measure and prepare ingredients in advance; complete cooking shortly before serving.
Storage
Refrigerate leftovers in a covered container within 2 hours and use within 3 days.
Food safety
Contains lamb. Keep raw meat separate from ready-to-eat foods; use a thermometer and rest whole cuts at least 3 minutes.
Frequently asked questions
Can I make this ahead?
Prepare components ahead and refrigerate promptly; finish close to serving.
How should I store easter roast lamb with garlic and herbs?
Refrigerate leftovers in a covered container within 2 hours and use within 3 days.
Serve promptly and chill leftovers without delay.
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