Slow-Roasted Lamb Shoulder Roast with Garlic, Herbs, and Lemon

Chavi Feldman July 1, 2026

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I got this recipe from Paris-born Chef Olivia Ostrow, who redefines modern kosher dining at Maison Ostrow, her French-Mediterranean destination in Miami’s North Bay Village. Named “Best Chef in Miami” and featured on The Algemeiner J100, she makes kosher cuisine bold, elegant, and unforgettable.

This slow-roasted lamb shoulder roast is the kind of dish that feels festive and impressive, yet is surprisingly simple to prepare. Using an accessible cut and a short list of pantry ingredients, the lamb cooks gently until tender and juicy, filling the kitchen with the aromas of garlic, herbs, and lemon. It’s a perfect make-ahead main course for Shavuos or any special Yom Tov meal.

6

4h 6-8

Easy Gluten Free No Refined Sugar Paleo Low Carb Meat Freezer-Friendly

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Ingredients

Slow-Roasted Lamb Shoulder Roast With Garlic, Herbs, and Lemon

1 5–6-pound (2.25–2.72-kilogram) lamb
shoulder roast
6 cloves garlic, sliced
3 tablespoons Gefen Olive Oil
2 tablespoons Haddar Dijon Mustard
juice of 1/2 lemon
zest of 1 lemon
2 tablespoons chopped fresh
rosemary
1 tablespoon chopped fresh thyme or oregano
1 and 1/2 teaspoons kosher salt
1 teaspoon freshly ground black
pepper
1 teaspoon paprika (optional)
1 onion, sliced (optional)
2 carrots, cut into chunks
(optional)
1 cup chicken or vegetable
stock, such as Manischewitz
lemon zest, for garnish
fresh herbs, for garnish
Gefen Olive Oil, for garnish

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chavi feldman easy prep festive freezer-friendly juicy lamb roast slow roasted special occasion tender yom tov mains yom tov meat

Directions

Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
Using a small knife, make small slits all over the lamb. Insert the garlic slices into the slits.
Combine olive oil, Dijon mustard, lemon juice, lemon zest, rosemary, thyme or oregano, salt, pepper, and paprika, if using, in a small bowl. Rub the mixture generously over the lamb.
Place the onion and carrots in a roasting pan, if desired. Place the lamb on top. Pour the stock into the bottom of the pan, being careful not to wash the seasoning off the lamb. Cover the pan tightly with foil and roast for three to three and a half hours, until the lamb is very tender.
Uncover and return to the oven for 20–30 minutes, until the top is nicely browned. For extra color, broil for three to five minutes, watching carefully.
Allow to rest for 20 minutes.

Serve sliced or gently pulled into rustic pieces on a large platter. Spoon the pan juices over the lamb before serving and garnish with lemon zest, fresh herbs, and a drizzle of olive oil. This pairs beautifully with roasted potatoes, green vegetables, or a simple salad.

Tips:
The lamb can be made one day in advance and reheated, covered, at 300 degrees Fahrenheit (150 degrees Celsius) with a little pan juice. The flavor improves after resting, making it ideal for stress-free Yom Tov hosting.

The lamb freezes well, tightly wrapped, for up to one month.

Description:
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui and Shaindy Sturman

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Slow-Roasted Lamb Shoulder Roast with Garlic, Herbs, and Lemon

Chavi Feldman

Family Table by Mishpacha Magazine

Recipe Description:

I got this recipe from Paris-born Chef Olivia Ostrow, who redefines modern kosher dining at Maison Ostrow, her French-Mediterranean destination in Miami’s North Bay Village. Named “Best Chef in Miami” and featured on The Algemeiner J100, she makes kosher cuisine bold, elegant, and unforgettable.

This slow-roasted lamb shoulder roast is the kind of dish that feels festive and impressive, yet is surprisingly simple to prepare. Using an accessible cut and a short list of pantry ingredients, the lamb cooks gently until tender and juicy, filling the kitchen with the aromas of garlic, herbs, and lemon. It’s a perfect make-ahead main course for Shavuos or any special Yom Tov meal.

Ingredients

Slow-Roasted Lamb Shoulder Roast With Garlic, Herbs, and Lemon

1 5–6-pound (2.25–2.72-kilogram) lamb shoulder roast
6 cloves garlic, sliced
3 tablespoons Gefen Olive Oil
2 tablespoons Haddar Dijon Mustard
juice of 1/2 lemon
zest of 1 lemon
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme or oregano
1 and 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika (optional)
1 onion, sliced (optional)
2 carrots, cut into chunks (optional)
1 cup chicken or vegetable stock, such as Manischewitz
lemon zest, for garnish
fresh herbs, for garnish
Gefen Olive Oil, for garnish

Directions

Step 1

Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
Using a small knife, make small slits all over the lamb. Insert the garlic slices into the slits.
Combine olive oil, Dijon mustard, lemon juice, lemon zest, rosemary, thyme or oregano, salt, pepper, and paprika, if using, in a small bowl. Rub the mixture generously over the lamb.
Place the onion and carrots in a roasting pan, if desired. Place the lamb on top. Pour the stock into the bottom of the pan, being careful not to wash the seasoning off the lamb. Cover the pan tightly with foil and roast for three to three and a half hours, until the lamb is very tender.
Uncover and return to the oven for 20–30 minutes, until the top is nicely browned. For extra color, broil for three to five minutes, watching carefully.
Allow to rest for 20 minutes.

Step 2 - To Serve

Serve sliced or gently pulled into rustic pieces on a large platter. Spoon the pan juices over the lamb before serving and garnish with lemon zest, fresh herbs, and a drizzle of olive oil. This pairs beautifully with roasted potatoes, green vegetables, or a simple salad.

Step 3 - Credits