Home Culture Israeli Roasted Lamb Shoulder

Israeli Roasted Lamb Shoulder

by Touchpoint Israel

Lamb has been a traditional springtime food in Israel since Biblical times. A part of the traditional Passover meal, roasted lamb is a delicious treat that is becoming more popular across cultures, especially in the United States.

This great anytime recipe is ideal for a Seder meal or when you want to impress your dinner guests. Try adding a side of rice, couscous, or roasted vegetables to complement.


  • 6 lb. lamb shoulder whole, bone in
  • 2\3 cup olive oil
  • 4-5 cloves of garlic mashed to a paste
  • 1\4 cup parsley, minced
  • 1\4 cup cilantro, minced
  • 2 tsp thyme
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tbls Kosher salt
  • 2 tsp ground black pepper
  • Special equipment: A roasting pan with a rack


  • Preheat the oven to 350°F.
  • Mix together all the spices with the olive oil, excluding the salt and pepper.
  • Use the salt and pepper to season the lamb, and then cover the lamb with the olive oil mixture.
  • Place the lamb on the rack in a roasting pan. Add 1 cup of water and a half a cup of olive oil to the bottom of the pan (this is for basting, make sure the liquids don’t touch the lamb).
  • Roast uncovered for 45 minutes while basting the lamb once or twice.
  • Cover the lamb for another 2 hours while basting the meat every 45 minutes.
  • Remove the lamb and let cool off a bit and then remove the bone, it should come right off.
  • For gravy: Take all the juices left over in the pan and add 1 cup of red wine and 2 tsp cornstarch and reduce for 10 minutes.

Serve hot and enjoy!

Originally posted from the Israeli Foodie.


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