Roast Lamb Shoulder
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- 1 6-7 pound(s) Bone-in lamb shoulder
- 2 tablespoon(s) Sea salt
- Coarsely ground black pepper
- 5 clove(s) Garlic Chopped
- 3 tablespoon(s) Fresh rosemary Coarsely chopped
- 3 tablespoon(s) Extra-virgin olive oil
- 3 tablespoon(s) Fresh lemon juice
- Lightly score fat on lamb in a crisscross pattern at 1" intervals. Place lamb in a large roasting pan and season generously with salt and pepper, coating evenly on all sides. Sprinkle garlic and rosemary all over lamb and drizzle with oil and lemon juice.
- Using your hands, rub marinade into meat, making sure it's completely coated. Arrange fat side up in pan. Cover very tightly with foil and chill for at least 2 hours or, preferably, overnight (the lamb will develop more flavor the longer it marinates).
- Preheat oven to 325. Roast lamb, basting occasionally and adding water by 1/4 cupfuls if pan is dry, until meat is completely tender and pulling easily away from the bones, 4-4 1/2 hours (be sure to secure foil tightly around roasting pan each time you finish basting the lamb).
- Remove lamb from oven and uncover. Preheat broiler. Broil lamb, basting occasionally, until fat is golden brown and crisp, 5-7 minutes.
- Transfer lamb to a serving platter. Spoon fat from surface of juices in pan; discard fat. Pour juices into a pitcher and serve alongside lamb.
This recipe is a personal recipe added by LisaDarbyCook and has not been tested or endorsed by MyRecipes.
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