Aug 28 2026
Restaurants›New York New York Greek Restaurant›Roast Lamb A L’astoria Recipe

Roast Lamb A L’astoria Recipe

Inspired by New York New York Greek Restaurant
Time4h 20m
Serves6

Lamb shoulder slowly roasted in garlic, lemon, and our delicious seasoning.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Roast Lamb

Finishing & Serving

Method

Roast Lamb

  1. 1

    Prepare the marinade and lamb

    Preheat the oven to 300°F (150°C). Pat the lamb shoulder dry with paper towels. Using a sharp knife, make 12–16 shallow slits (about 1 inch deep) all over the surface of the shoulder. Insert a garlic slice into each slit. In a bowl, whisk together the olive oil, lemon zest, lemon juice, chopped rosemary, thyme, dried oregano, paprika, crushed red pepper (if using), kosher salt, and black pepper to make the seasoning mixture.

  2. 2

    Marinate

    Rub the seasoning mixture all over the lamb, making sure the garlic slices remain in the slits. Transfer the lamb to a roasting pan or Dutch oven. If time allows, cover and refrigerate for 2–6 hours (or up to overnight) to let flavors penetrate; if short on time, proceed immediately.

  3. 3

    Heat a large skillet over medium-high heat. Add 1–2 tablespoons of olive oil. When hot, sear the lamb shoulder on all sides until well browned, about 3–4 minutes per side. Transfer the seared shoulder back to the roasting pan.

  4. 4

    Add braising liquid and roast

    Pour the stock and optional white wine into the pan around (not over) the lamb so the seasoning stays on the meat. Cover the pan tightly with a lid or heavy-duty foil. Roast at 300°F (150°C) for 3 hours, then check: the meat should be tender but not falling completely off the bone. If it needs more time, continue roasting covered for another 30–60 minutes, checking every 20 minutes. Total roasting time will be about 3.5–4 hours for a 4 lb shoulder.

  5. 5

    Crisp the exterior (finish)

    Once the lamb is tender, increase oven temperature to 425°F (220°C). Remove the lid or foil and baste the lamb with pan juices. Roast uncovered 10–15 minutes more until the exterior is crisped and golden. Watch carefully to avoid burning.

  6. 6

    Rest the meat

    Remove the pan from the oven and transfer the lamb to a cutting board. Tent loosely with foil and let rest 15–20 minutes to allow juices to redistribute.

Finishing & Serving

  1. 7

    Make a simple pan jus

    While the lamb rests, place the roasting pan over medium heat on the stovetop (or pour pan juices into a small saucepan). Skim off excess fat if desired. Add a splash of water or stock and bring to a simmer, scraping browned bits. Reduce briefly to concentrate flavors, adjust seasoning with salt, pepper, and a squeeze of lemon juice to brighten.

  2. 8

    Carve and serve

    Remove any protruding bones if necessary, then carve the shoulder across the grain into thick slices. Arrange on a platter, spoon warm pan jus over the meat, sprinkle with chopped parsley, and serve with lemon wedges alongside.

More from New York New York Greek Restaurant