50+ Easy Easter Lamb Shoulder Recipes for a Perfect Holiday Meal

Easter is a time for family gatherings, festive meals, and making memories around the dinner table. One dish that always shines during this special holiday is the lamb shoulder.

Known for its tender texture, rich flavor, and versatility, lamb shoulder is the perfect centerpiece for an Easter feast. Whether you prefer it slow-roasted, grilled, or glazed with a unique marinade, there are countless ways to prepare this classic dish to suit any palate.

In this article, we’ve curated a collection of over 50 Easter lamb shoulder recipes that will elevate your holiday meal.

From traditional, herb-infused roasts to more adventurous flavors like spicy harissa or honey-balsamic glazes, you’ll find plenty of inspiration to make your Easter celebration even more memorable.

Get ready to impress your guests with a beautifully cooked lamb shoulder that’s sure to steal the show!

50+ Easy Easter Lamb Shoulder Recipes for a Perfect Holiday Meal

Lamb shoulder is a versatile and delicious option for your Easter celebration, and with so many recipes to choose from, you can find the perfect one to suit your tastes and style.

Whether you prefer classic flavors or want to explore new and bold combinations, there’s something for everyone.

From slow-roasted masterpieces to zesty, marinated creations, the possibilities are endless.

With these 50+ recipes, you’ll have no trouble preparing a show-stopping lamb shoulder that will have your guests coming back for seconds.

Happy cooking, and enjoy a memorable Easter feast!

Slow-Roasted Easter Lamb Shoulder with Rosemary and Garlic

This slow-roasted lamb shoulder is an Easter classic, featuring a beautiful blend of rosemary, garlic, and lemon zest. The long roasting time ensures the lamb becomes meltingly tender, and the herb-infused crust adds layers of aromatic flavor. Whether you’re hosting a family dinner or preparing a feast for friends, this dish will impress with its rich flavors and succulent texture.

Ingredients:

• 1 bone-in lamb shoulder (about 4-5 lbs)
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp lemon zest
• 2 tbsp olive oil
• 1 cup white wine
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh rosemary sprigs for garnish

Instructions:

1. Preheat your oven to 300°F (150°C).
2. In a small bowl, combine the minced garlic, chopped rosemary, lemon zest, olive oil, salt, and pepper. Rub this mixture generously over the lamb shoulder.
3. Heat a large, oven-safe skillet over medium-high heat. Sear the lamb shoulder on all sides until browned, about 4-5 minutes per side.
4. Remove the lamb and add the white wine and vegetable broth to the skillet, scraping up any browned bits from the bottom.
5. Return the lamb to the skillet, cover tightly with foil, and place it in the preheated oven.
6. Roast for 3-4 hours, basting the lamb every hour with the pan juices.
7. Once the lamb is fork-tender, remove it from the oven and let it rest for 10 minutes.
8. Garnish with fresh rosemary sprigs and serve with your favorite sides.

This slow-roasted Easter lamb shoulder is a showstopper that takes minimal effort for maximum flavor. The combination of garlic, rosemary, and lemon zest creates a fragrant crust, while the slow cooking process yields a juicy, fall-apart-tender meat. Paired with roasted vegetables or mashed potatoes, this lamb shoulder will be the highlight of your Easter dinner, providing both an impressive presentation and an unforgettable meal.

Herb-Crusted Easter Lamb Shoulder with Mustard Sauce

Elevate your Easter feast with a herb-crusted lamb shoulder, complemented by a tangy mustard sauce. The crispy crust is packed with fresh herbs like thyme, oregano, and parsley, giving the lamb a burst of vibrant flavor. The accompanying mustard sauce, with its slight sweetness and tang, brings the dish together, creating a perfect balance to the rich lamb.

Ingredients:

• 1 lamb shoulder (about 4 lbs), boneless or bone-in
• 3 tbsp Dijon mustard
• 2 tbsp fresh thyme leaves
• 2 tbsp fresh oregano, chopped
• 1/4 cup fresh parsley, chopped
• 3 tbsp olive oil
• Salt and pepper to taste
• 1 cup chicken broth
• 1/4 cup honey
• 2 tbsp white wine vinegar

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, combine the Dijon mustard, thyme, oregano, parsley, olive oil, salt, and pepper to form a thick paste.
3. Rub the mustard-herb mixture over the entire lamb shoulder, pressing it gently into the meat.
4. Place the lamb in a roasting pan and roast for 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
5. While the lamb is roasting, prepare the mustard sauce by combining chicken broth, honey, and white wine vinegar in a small saucepan. Bring to a simmer and cook for 5-7 minutes until the sauce thickens slightly.
6. Remove the lamb from the oven and let it rest for 10-15 minutes before slicing.
7. Drizzle the mustard sauce over the lamb slices and serve.

The herb-crusted Easter lamb shoulder is a perfect balance of savory and sweet, thanks to the fragrant herbs and the tangy mustard sauce. The mustard adds a layer of depth that complements the rich flavor of the lamb without overpowering it. This recipe is an ideal choice for those looking to add a twist to their traditional Easter lamb, offering a delightful contrast of flavors that will surely satisfy your guests.

Grilled Easter Lamb Shoulder with Mint Yogurt Sauce

For those who prefer a lighter, more vibrant Easter lamb dish, this grilled lamb shoulder with mint yogurt sauce offers a refreshing twist. Grilling imparts a smoky flavor that pairs beautifully with the cooling, herbaceous yogurt sauce, making it an ideal dish for an Easter gathering. The lamb is marinated overnight in a mixture of spices and olive oil, ensuring every bite is bursting with flavor.

Ingredients:

• 1 bone-in lamb shoulder (about 5 lbs)
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp paprika
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 1 cup plain Greek yogurt
• 1/4 cup fresh mint, finely chopped
• 2 tbsp lemon juice
• 1 tbsp honey

Instructions:

1. In a bowl, combine olive oil, minced garlic, cumin, coriander, paprika, cinnamon, salt, and pepper. Rub the mixture all over the lamb shoulder, ensuring it’s well-coated. Cover and refrigerate overnight.
2. Preheat your grill to medium-high heat.
3. Grill the lamb shoulder for about 1.5 to 2 hours, turning occasionally, until the internal temperature reaches 145°F (63°C) for medium-rare or your desired doneness.
4. While the lamb is grilling, prepare the mint yogurt sauce by mixing the Greek yogurt, mint, lemon juice, and honey in a bowl. Season with salt to taste.
5. Remove the lamb from the grill and let it rest for 10 minutes before carving.
6. Serve the grilled lamb with a generous drizzle of mint yogurt sauce on top.

The grilled Easter lamb shoulder is a fantastic choice for those seeking a flavorful yet light dish for the holiday. The spices used in the marinade create a complex, aromatic flavor, while the mint yogurt sauce adds a refreshing contrast. This dish is perfect for outdoor gatherings or for those who want to celebrate Easter with a bit of smokiness and a touch of cool creaminess. It’s a wonderful way to enjoy lamb in a less traditional, yet equally delicious, style.

Braised Easter Lamb Shoulder with Red Wine and Shallots

This braised lamb shoulder is tender, flavorful, and perfect for a cozy Easter meal. Slowly cooked in red wine and shallots, the lamb absorbs rich flavors that enhance its natural juiciness. The slow cooking process ensures the meat is melt-in-your-mouth tender, making it an ideal choice for those looking for a hearty, flavorful main course that requires minimal effort.

Ingredients:

• 1 bone-in lamb shoulder (about 5 lbs)
• 2 tbsp olive oil
• 1 cup red wine (preferably Cabernet Sauvignon)
• 1 cup beef broth
• 8-10 shallots, peeled and halved
• 4 garlic cloves, smashed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Season the lamb shoulder generously with salt and pepper.
3. Brown the lamb on all sides, about 4-5 minutes per side. Once browned, remove the lamb from the pot and set it aside.
4. Add the shallots and garlic to the pot and cook for 2-3 minutes until softened.
5. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
6. Return the lamb to the pot, and add the rosemary and thyme. Cover the pot with a lid or foil and transfer it to the oven.
7. Braise the lamb for 3-4 hours, or until the meat is tender and pulls apart easily with a fork.
8. Once done, remove the lamb from the pot and let it rest for 10 minutes. Serve with shallots and a spoonful of the braising liquid.

This braised Easter lamb shoulder is an ideal dish for a relaxed, comforting Easter celebration. The tender lamb, enriched by the deep flavors of red wine and shallots, offers a melt-in-your-mouth experience. The slow braising method allows the lamb to absorb all the robust flavors, and the braising liquid can be served as a sauce for the lamb, ensuring every bite is packed with savory goodness. Perfect when paired with mashed potatoes or roasted vegetables, this dish will become a beloved Easter tradition in your household.

Spicy Easter Lamb Shoulder with Harissa and Yogurt Marinade

For a bold twist on traditional Easter lamb, this spicy lamb shoulder uses a harissa yogurt marinade that infuses the meat with deep, smoky heat and earthy spices. The lamb shoulder is roasted to perfection, and the vibrant flavors of harissa are balanced by the coolness of the yogurt, offering a unique and exciting flavor profile. This dish is perfect for those who enjoy a bit of spice in their holiday meals.

Ingredients:

• 1 boneless lamb shoulder (about 4 lbs)
• 3 tbsp harissa paste
• 1 cup plain yogurt
• 2 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp smoked paprika
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a bowl, combine the harissa paste, yogurt, minced garlic, ground cumin, ground coriander, smoked paprika, lemon juice, salt, and pepper. Mix well to create a marinade.
2. Rub the marinade all over the lamb shoulder, ensuring it’s well coated. Cover the lamb and refrigerate for at least 4 hours or overnight for maximum flavor.
3. Preheat the oven to 375°F (190°C).
4. Place the marinated lamb shoulder on a roasting pan and roast for 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
5. Once the lamb is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing.
6. Garnish with fresh cilantro and serve with couscous or a simple salad.

This spicy harissa-marinated lamb shoulder is a perfect Easter dish for those looking to spice things up. The combination of harissa and yogurt creates a perfect balance of heat and creaminess, while the roasting process gives the lamb a beautifully crisp exterior and tender interior. Paired with a light salad or couscous, this dish brings a new, exciting flavor to your Easter table, adding a bit of warmth and complexity to the holiday celebration.

Citrus-Marinated Easter Lamb Shoulder with Garlic and Mint

This citrus-marinated lamb shoulder is bright, zesty, and perfect for springtime Easter gatherings. The marinade, made with orange, lemon, and fresh mint, infuses the lamb with refreshing flavors that complement its natural richness. The result is a light yet flavorful dish that combines the freshness of citrus with the earthy depth of roasted lamb, making it a beautiful centerpiece for your Easter table.

Ingredients:

• 1 lamb shoulder (about 5 lbs), bone-in or boneless
• Juice and zest of 1 orange
• Juice and zest of 1 lemon
• 3 garlic cloves, minced
• 1/4 cup fresh mint, chopped
• 2 tbsp olive oil
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together the orange juice and zest, lemon juice and zest, minced garlic, chopped mint, olive oil, honey, salt, and pepper to make the marinade.
2. Place the lamb shoulder in a resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 4 hours, preferably overnight.
3. Preheat the oven to 350°F (175°C).
4. Remove the lamb from the marinade and place it in a roasting pan. Roast the lamb for 2 to 2.5 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
5. Once the lamb is cooked, remove it from the oven and let it rest for 10 minutes before slicing.
6. Serve the lamb with a drizzle of the pan juices and garnish with additional fresh mint leaves.

This citrus-marinated lamb shoulder brings a refreshing and lively element to your Easter meal. The combination of citrus and mint cuts through the richness of the lamb, creating a dish that feels light and vibrant, yet still indulgent. The tender meat paired with the bright marinade will leave a lasting impression, making it a perfect choice for an Easter gathering. Serve it with roasted vegetables or a light quinoa salad for a complete, fresh meal that celebrates the season.

Herb-Crusted Easter Lamb Shoulder with Garlic and Rosemary

This herb-crusted lamb shoulder is an Easter favorite that combines the aromatic flavors of garlic, rosemary, and thyme with the rich, tender lamb. Coated in a fragrant herb crust, the lamb is roasted to perfection, offering a crispy exterior and a juicy, succulent interior. It’s an impressive and flavorful dish that is sure to be the centerpiece of your Easter feast.

Ingredients:

• 1 bone-in lamb shoulder (about 5 lbs)
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tbsp lemon zest
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the garlic, rosemary, thyme, Dijon mustard, olive oil, lemon zest, salt, and pepper to form a paste.
3. Rub the paste all over the lamb shoulder, ensuring it’s well coated.
4. Place the lamb shoulder in a roasting pan and roast for 2 to 2.5 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
5. Once the lamb is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing.
6. Serve with your favorite side dishes, such as roasted potatoes or a spring vegetable medley.

This herb-crusted Easter lamb shoulder is a showstopper that combines simplicity with bold flavors. The garlic and rosemary crust adds a fragrant and flavorful touch that enhances the natural richness of the lamb. Roasting it to perfection ensures that each slice is juicy and tender, while the crispy crust adds a delightful contrast. Serve this with roasted vegetables or mashed potatoes to complete a perfect Easter dinner that’s both flavorful and satisfying.

Mediterranean Easter Lamb Shoulder with Olives and Feta

For a Mediterranean-inspired Easter meal, this lamb shoulder is cooked with briny olives, crumbled feta, and aromatic herbs. The lamb is roasted to tender perfection, with the salty olives and creamy feta adding a burst of flavor. This dish is perfect for those who enjoy bold, savory flavors and want to add a touch of the Mediterranean to their Easter feast.

Ingredients:

• 1 lamb shoulder (about 5 lbs)
• 1 cup Kalamata olives, pitted and halved
• 1 cup crumbled feta cheese
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tbsp fresh lemon juice
• 1 tbsp fresh mint, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, combine the garlic, oregano, olive oil, lemon juice, salt, and pepper. Rub this mixture all over the lamb shoulder.
3. Place the lamb in a roasting pan and cook for 2.5 to 3 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
4. About 20 minutes before the lamb is done, scatter the olives and feta over the lamb.
5. Once cooked, remove the lamb from the oven and let it rest for 10-15 minutes before slicing.
6. Garnish with fresh mint and serve with roasted vegetables or couscous.

This Mediterranean-inspired lamb shoulder brings bold flavors to your Easter table, with the combination of olives, feta, and fresh herbs providing a unique and satisfying twist. The lamb becomes infused with the tangy, salty flavors of the olives, while the feta adds a creamy richness that complements the meat beautifully. Serve this dish with couscous or roasted vegetables for a meal that feels vibrant, fresh, and full of character. It’s perfect for a gathering that seeks something a little different yet equally festive.

Balsamic Glazed Easter Lamb Shoulder

A touch of sweetness and tangy depth defines this balsamic-glazed lamb shoulder. The lamb is roasted and then glazed with a reduction of balsamic vinegar, honey, and fresh herbs, which caramelizes as it cooks, creating a rich, flavorful crust. This dish is a wonderful choice for Easter, offering a balanced flavor profile that complements the savory lamb beautifully.

Ingredients:

• 1 boneless lamb shoulder (about 4 lbs)
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a small saucepan, combine the balsamic vinegar, honey, garlic, and rosemary. Bring to a simmer over medium heat, stirring occasionally. Let it reduce by half, which should take about 10-15 minutes.
3. Rub the lamb shoulder with olive oil, salt, and pepper. Place it in a roasting pan.
4. Roast the lamb for 2 to 2.5 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
5. About 20 minutes before the lamb is done, brush the balsamic glaze over the lamb, reserving some for serving.
6. Once the lamb is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing.
7. Drizzle the remaining balsamic glaze over the sliced lamb and serve with your favorite sides.

This balsamic-glazed lamb shoulder is an elegant and flavorful dish that elevates your Easter feast. The rich, sweet-tangy glaze adds a layer of depth to the savory lamb, and the caramelized crust provides a beautiful contrast in texture. The balance of balsamic vinegar and honey perfectly complements the lamb’s natural flavors, making each bite tender and flavorful. This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a simple salad, ensuring your Easter meal is a memorable one.

Pomegranate-Glazed Easter Lamb Shoulder

For a festive and slightly sweet twist on Easter lamb, this pomegranate-glazed lamb shoulder is a stunning centerpiece. The pomegranate molasses glaze creates a beautiful, glossy finish with a perfect balance of sweetness and tang. The lamb is roasted to tender perfection, and the glaze adds a rich, fruity depth that complements the savory flavors of the meat. This dish is perfect for a special Easter gathering where you want to impress your guests with both presentation and flavor.

Ingredients:

• 1 lamb shoulder (about 5 lbs), bone-in or boneless
• 1/2 cup pomegranate molasses
• 2 tbsp honey
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a small saucepan, combine the pomegranate molasses, honey, olive oil, cinnamon, cumin, garlic, salt, and pepper. Bring to a simmer over medium heat, stirring until the honey dissolves and the glaze thickens, about 5-7 minutes.
3. Rub the lamb shoulder with olive oil, salt, and pepper. Place it in a roasting pan and roast for 2 to 2.5 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
4. About 30 minutes before the lamb is done, begin basting the lamb with the pomegranate glaze every 10 minutes to build up the layers of flavor.
5. Once the lamb is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing.
6. Drizzle the remaining pomegranate glaze over the sliced lamb and garnish with fresh parsley.

This pomegranate-glazed lamb shoulder is an exceptional Easter dish that adds a touch of sophistication and sweetness to your holiday meal. The pomegranate molasses creates a luxurious glaze that caramelizes beautifully on the lamb, enhancing the natural flavors of the meat with a fruity and tangy depth. It’s an impressive dish that not only tastes amazing but also looks stunning on the table, making it a perfect centerpiece for a memorable Easter celebration. Pair it with couscous or a fresh vegetable salad to round out the meal.

Garlic and Mustard-Crusted Easter Lamb Shoulder

The bold flavors of garlic and mustard make this garlic and mustard-crusted lamb shoulder a memorable Easter dish. A tangy mustard crust envelops the lamb, while garlic and herbs infuse the meat with savory richness. The lamb is roasted to tender perfection, with a crisp, flavorful crust on the outside and a juicy, succulent interior. This dish is perfect for those who enjoy a hearty, flavorful roast with a zesty twist.

Ingredients:

• 1 lamb shoulder (about 5 lbs), bone-in or boneless
• 4 cloves garlic, minced
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the minced garlic, Dijon mustard, whole grain mustard, olive oil, rosemary, thyme, salt, and pepper to form a paste.
3. Rub the mustard-garlic paste all over the lamb shoulder, making sure it is evenly coated.
4. Place the lamb in a roasting pan and roast for 2 to 2.5 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
5. Once the lamb is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing.
6. Serve with roasted vegetables, mashed potatoes, or a simple green salad.

This garlic and mustard-crusted lamb shoulder is a perfect combination of savory, tangy, and aromatic flavors, making it an ideal choice for Easter. The mustard crust adds a zesty kick to the lamb, while the garlic and fresh herbs create a fragrant and flavorful coating. Roasting the lamb ensures it remains juicy on the inside while developing a crispy, flavorful exterior. This dish is both comforting and sophisticated, making it a fantastic main course for any Easter feast.

Lemon and Herb Easter Lamb Shoulder with Olive Tapenade

This lemon and herb lamb shoulder is a light, zesty, and herbaceous twist on your traditional Easter roast. The lamb is marinated with fresh herbs, lemon zest, and garlic, giving it a refreshing flavor that pairs beautifully with the richness of the meat. Topped with a briny olive tapenade, this dish brings Mediterranean-inspired flavors to your Easter table, offering a balance of freshness and depth that will captivate your guests.

Ingredients:

• 1 lamb shoulder (about 5 lbs), bone-in or boneless
• 2 lemons (zested and juiced)
• 4 cloves garlic, minced
• 1/4 cup fresh rosemary, chopped
• 1/4 cup fresh thyme, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup Kalamata olives, pitted
• 1/4 cup green olives, pitted
• 1 tbsp capers
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, combine the lemon zest, lemon juice, minced garlic, rosemary, thyme, olive oil, salt, and pepper. Rub this mixture all over the lamb shoulder and marinate for at least 2 hours (or overnight for more intense flavor).
3. Place the lamb in a roasting pan and roast for 2 to 2.5 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
4. While the lamb is roasting, prepare the olive tapenade. In a food processor, combine the Kalamata olives, green olives, capers, olive oil, and parsley. Pulse until the mixture is coarsely chopped but not pureed.
5. Once the lamb is done, remove it from the oven and let it rest for 10-15 minutes before slicing.
6. Serve the lamb slices topped with the olive tapenade.

This lemon and herb-marinated lamb shoulder with olive tapenade is a fresh, flavorful, and Mediterranean-inspired Easter dish. The bright citrus and fragrant herbs beautifully enhance the lamb’s natural flavor, while the olive tapenade provides a savory and briny contrast that elevates the dish. It’s a perfect choice for a springtime Easter meal, offering a vibrant and balanced combination of flavors. Serve this with roasted vegetables or a Mediterranean salad for a complete and memorable Easter feast.

Slow-Roasted Easter Lamb Shoulder with Red Wine and Rosemary Sauce

This slow-roasted lamb shoulder is tender and juicy, infused with the deep flavors of red wine and fresh rosemary. Cooking it low and slow allows the lamb to absorb the rich sauce, resulting in a melt-in-your-mouth texture. The red wine sauce is reduced to a flavorful accompaniment that adds a luxurious touch to your Easter meal. This is a great choice for those who appreciate a more rustic and comforting Easter roast.

Ingredients:

• 1 lamb shoulder (about 5 lbs), bone-in or boneless
• 1 cup red wine (a dry red, like Cabernet Sauvignon or Merlot)
• 1/2 cup beef broth
• 4 cloves garlic, smashed
• 2 tbsp fresh rosemary, chopped
• 1 onion, sliced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Rub the lamb shoulder with olive oil, salt, and pepper. Place it in a roasting pan.
3. Scatter the garlic, rosemary, and sliced onion around the lamb.
4. Pour the red wine and beef broth into the roasting pan.
5. Cover the lamb with foil and roast for 3 to 3.5 hours, or until the lamb is tender and the internal temperature reaches 145°F (63°C).
6. Once the lamb is cooked, remove it from the oven and let it rest for 10-15 minutes.
7. While the lamb rests, pour the sauce from the roasting pan into a saucepan and bring it to a simmer. Let it reduce by half to concentrate the flavors.
8. Slice the lamb and serve it with the red wine and rosemary sauce poured over the top.

This slow-roasted lamb shoulder is a rich and flavorful dish that’s perfect for an Easter feast. The low-and-slow cooking method ensures that the lamb becomes incredibly tender, while the red wine and rosemary sauce enhances the lamb’s natural flavors with depth and complexity. The reduced sauce adds a luxurious touch to each slice of lamb, making this a sophisticated and comforting centerpiece for your holiday table. Pair with mashed potatoes or roasted vegetables for a full, hearty meal.

Spicy Harissa-Glazed Easter Lamb Shoulder

For a bold and flavorful twist on Easter lamb, this harissa-glazed lamb shoulder packs a spicy punch. Harissa, a North African chili paste, gives the lamb a smoky heat, balanced by the savory richness of the meat. Roasted until the glaze caramelizes, this dish is a showstopper that’s sure to surprise and delight your guests with its vibrant and fiery flavors. Perfect for those who enjoy a little spice in their Easter meal.

Ingredients:

• 1 lamb shoulder (about 5 lbs), bone-in or boneless
• 3 tbsp harissa paste
• 2 tbsp olive oil
• 1 tbsp honey
• 4 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the harissa paste, olive oil, honey, garlic, lemon juice, cumin, coriander, salt, and pepper to create a marinade.
3. Rub the marinade all over the lamb shoulder and let it marinate for at least 1 hour (or overnight for a more intense flavor).
4. Place the lamb in a roasting pan and roast for 2.5 to 3 hours, or until the lamb is tender and the internal temperature reaches 145°F (63°C).
5. Baste the lamb with the harissa marinade every 30 minutes to build up a flavorful glaze.
6. Once the lamb is done, remove it from the oven and let it rest for 10-15 minutes before slicing.
7. Serve the lamb slices with a drizzle of the pan juices and additional harissa, if desired.

This spicy harissa-glazed lamb shoulder is a bold and exciting option for your Easter dinner, offering a flavorful departure from the traditional lamb roast. The smoky, spicy harissa creates a beautiful glaze that enhances the lamb’s rich taste, while the sweetness of the honey and the acidity from the lemon balance the flavors perfectly. This dish pairs wonderfully with couscous, grilled vegetables, or a tangy yogurt sauce to cool off the heat. It’s a perfect choice for adventurous eaters looking for something vibrant and different this Easter.

Honey-Balsamic Roasted Easter Lamb Shoulder with Caramelized Vegetables

This honey-balsamic roasted lamb shoulder combines sweet and tangy flavors for a wonderfully balanced Easter dish. The honey and balsamic vinegar glaze creates a caramelized exterior that’s both savory and slightly sweet. Roasted with a mix of caramelized vegetables, this dish brings both elegance and comfort to your holiday table. The result is a tender, flavorful lamb with a perfect glaze, making it an excellent option for a festive and flavorful Easter celebration.

Ingredients:

• 1 lamb shoulder (about 5 lbs), bone-in or boneless
• 1/4 cup honey
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 onion, sliced
• 2 carrots, peeled and cut into chunks
• 2 potatoes, peeled and cut into chunks
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the honey, balsamic vinegar, olive oil, garlic, rosemary, salt, and pepper to form a glaze.
3. Rub the lamb shoulder with olive oil, salt, and pepper, then place it in a roasting pan.
4. Drizzle the glaze over the lamb, reserving some for later.
5. Arrange the sliced onion, carrots, and potatoes around the lamb in the roasting pan.
6. Roast for 2.5 to 3 hours, or until the lamb is tender and the internal temperature reaches 145°F (63°C).
7. Every 30 minutes, baste the lamb with the remaining honey-balsamic glaze to create a caramelized crust.
8. Once the lamb is done, remove it from the oven and let it rest for 10-15 minutes before slicing.
9. Serve the lamb slices with the caramelized vegetables and a drizzle of the remaining glaze.

This honey-balsamic roasted lamb shoulder is a deliciously sweet and savory dish that brings out the best in both the lamb and the vegetables. The glaze creates a beautiful caramelized crust that locks in moisture and flavor, while the roasted vegetables absorb all the delicious juices from the lamb. This dish is perfect for Easter as it combines comfort and elegance in one simple yet stunning roast. Serve with a glass of red wine and a light salad to round out your festive meal.

Note: More recipes are coming soon!