Meltingly tender lamb shoulder gets slow-roasted at a low temperature until it nearly falls off the bone, then finished under high heat so the exterior turns deeply browned and crisp. A bright, tangy sumac-onion salad with fresh herbs cuts through the richness and makes every bite feel balanced.

Why You’ll Love This Recipe

• Big payoff with simple technique: low-and-slow roasting does most of the work.
• Deeply aromatic spice crust: warm spices, toasted coriander, and peppercorns create a fragrant, savory rub.
• Texture contrast: soft, succulent lamb with a crisped exterior after a quick high-heat finish.
• Built-in “sauce” effect: the sumac onions add brightness, acidity, and freshness without extra cooking.
• Perfect for feeding a crowd: it’s generous, impressive, and easy to portion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 bone-in lamb shoulder (6–7 lb / 2.7–3.2 kg)
• 1 1/2 tbsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper, plus more to taste
• 2 tbsp black peppercorns
• 2 tbsp coriander seeds
• 2 tbsp paprika
• 2 tsp ground cinnamon
• 1 tsp ground cardamom
• 1 tsp ground cloves
• 1 tsp freshly grated nutmeg
• 1 large red onion, thinly sliced
• 3 tbsp fresh lemon juice
• 2 tsp sumac
• 1/2 cup mint leaves
• 1/2 cup parsley leaves with tender stems
• 3 cups water (for the roasting pan)

Directions

1. Season the lamb. Pat the lamb shoulder dry. Season all over with 1 1/2 tbsp kosher salt and 1 tsp ground black pepper. Place it on a wire rack set inside a rimmed baking sheet.
2. Toast and grind the spices. In a dry small skillet over medium heat, toast the peppercorns and coriander seeds, shaking the pan often, until fragrant, about 3 minutes. Let cool.
3. Make the spice rub. Finely grind the toasted peppercorns and coriander (spice mill or mortar and pestle). Transfer to a small bowl and mix in the paprika, cinnamon, cardamom, cloves, and nutmeg.
4. Coat and chill. Rub the spice mixture all over the lamb, pressing it into the surface. Chill uncovered for at least 4 hours and up to 1 day (this helps the exterior dry slightly for better browning later).
5. Bring to room temperature. Set the lamb out at room temperature for 1 hour before roasting.
6. Slow-roast. Heat the oven to 275°F (135°C) with a rack in the middle. Transfer lamb to a roasting pan and pour in 3 cups water. Cover the pan tightly with foil. Roast, turning the lamb over and rotating the pan halfway through, until the meat is very tender and nearly falling off the bone, 3 to 3 1/2 hours.
7. Crisp the outside. Remove the lamb from the oven. Switch the oven to broil (or the highest heat setting). Carefully discard the foil. Transfer lamb to a cutting board and pour off the liquid from the pan. Return lamb to the pan and roast uncovered until nicely browned and crisped on top, about 5 minutes (watch closely).
8. Make the sumac onions. In a small bowl, toss the sliced red onion with the lemon juice and sumac. Use your hands to gently squeeze and soften the onion for 1–2 minutes.
9. Finish the salad. Right before serving, add the mint, parsley, and a pinch of salt to the onion mixture; toss to combine.
10. Serve. Transfer lamb to a platter. Spoon the sumac onion salad over the top. Slice or pull into chunks and serve warm.

Servings and timing

• Servings: 8
• Active time: about 25–35 minutes
• Marinate/chill time: at least 4 hours (up to 24 hours)
• Room temperature time: 1 hour
• Cook time: 3 to 3 1/2 hours, plus about 5 minutes to brown
• Total time (minimum): about 8 1/2 hours (including chilling and resting at room temp)
• Total time (with overnight chill): about 1 day + 4 1/2 hours

Variations

• Boneless option: Use a 4–5 lb (1.8–2.3 kg) boneless lamb shoulder. Start checking tenderness around 2 1/2 hours; it may finish sooner than bone-in.
• Extra-garlicky rub: Add 6 minced garlic cloves to the spice mix and rub it on just before roasting (garlic can burn if broiled too long, so keep the browning step brief).
• Citrusy twist: Add 1 tsp finely grated lemon zest to the onion salad for a brighter finish.
• More heat: Add 1 tsp cayenne or 1–2 tsp crushed red pepper flakes to the spice rub.
• Different herbs: Swap in cilantro for some or all of the parsley, or add a small handful of dill for a sharper herbal edge.

Storage/Reheating

• Refrigerate: Store lamb and sumac onions separately in airtight containers for up to 4 days.
• Freeze: Freeze shredded or chunked lamb (without the onion salad) for up to 2–3 months. Thaw overnight in the fridge.
• Reheat (best method): Place lamb in a baking dish with a splash of water or broth, cover with foil, and warm at 300°F (150°C) until hot, about 20–30 minutes.
• Reheat (quick method): Rewarm portions gently in a covered skillet over low heat with a tablespoon or two of water, turning occasionally.
• Keep the salad fresh: Add herbs to the onions just before serving. If stored already mixed, the herbs will soften; it will still taste good, just less crisp.

FAQs

Can I roast the lamb a day ahead?

Yes. Roast until tender, cool, refrigerate, then reheat covered at 300°F (150°C) until hot. Finish under high heat for a few minutes to re-crisp the outside, and make the sumac onions right before serving.

How do I know the lamb is done?

It’s ready when a fork slides in easily and the meat feels like it wants to pull away from the bone. If it still feels tight or resistant, keep roasting in 20-minute increments.

Do I need a wire rack for the initial chilling?

It helps the surface dry and keeps airflow around the lamb, which improves browning. If you don’t have one, set the lamb on a plate and chill uncovered; you may get slightly less crispness.

What if I can’t find sumac?

You can mimic the tangy effect by adding an extra 1 tbsp lemon juice plus 1 tsp finely grated lemon zest to the onions. The flavor won’t be identical, but it stays bright and punchy.

Is it okay to skip toasting the peppercorns and coriander?

You can, but toasting makes the spices noticeably more aromatic and rounded. If skipping, grind them well and consider adding an extra pinch of paprika to boost the rub’s fragrance.

Can I use ground coriander and ground black pepper instead?

Yes. Substitute 2 tbsp ground coriander and 2 tbsp coarsely ground black pepper. You’ll lose some of the “fresh-cracked” intensity, but the roast will still be flavorful.

Why do I need water in the roasting pan?

The water helps create a moist environment under the foil, preventing the drippings from scorching and encouraging the lamb to become very tender during the slow roast.

My lamb browned too fast under the broiler—what should I do?

Pull it out immediately. Let it rest 10–15 minutes, then serve. Next time, broil on a lower rack position or use the oven’s highest heat setting instead of the broiler for a gentler finish.

Can I make the sumac onions less sharp?

Yes. After slicing, soak the onion in cold water for 10 minutes, drain well, then toss with lemon juice and sumac. This softens the bite while keeping the crunch.

What should I serve with this lamb?

Warm flatbread or rice, a simple cucumber-tomato salad, roasted potatoes, or a creamy yogurt sauce with lemon and garlic all pair well with the spices and the tangy onion topping.

How can I keep the lamb juicy when slicing?

Let it rest 10–15 minutes after browning. Slice against the grain where possible, or pull into large chunks—shoulder meat is naturally rich and stays juicy when handled gently.

Conclusion

This slow-roasted lamb shoulder delivers restaurant-style tenderness with a crisp, spice-crusted finish—without complicated equipment. The sumac onions bring the brightness that makes the dish feel complete, so it’s just as fitting for a special gathering as it is for an unforgettable weekend meal.

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