Friday, June 17, 2011

Lovely Lamb Shoulder

We have freezer full of lamb thanks to some enterprising friends who've gone into the lamb business here in Panama.  Their lambs are grass fed organic and the first thing I noticed, was that the lamb looked considerably leaner than the lamb I was familiar with (there was very little fat to score on the shoulder roast).  I decided to slow roast the shoulder quite simply so we could get a good taste of the meat.

This seems like less of a recipe and more of a technique.

Slow Roasted Lamb Shoulder with Garlic and Rosemary
lamb shoulder roast
olive oil
coarse sea salt and pepper
4 sprigs of fresh rosemary
1 head of garlic

Heat the oven to 500°F/260°C and prepare the lamb.  Score the fat on top of the roast (there was very little on this particular roast) and rub it all over with olive oil.  Sprinkle the course sea salt and fresh ground pepper all over the lamb.  Break up the clove of garlic don't peel it).

I roasted the lamb on a cookie sheet because I don't have a big roaster (a large roaster would probably be better).  Put three sprigs of rosemary and most of the unpeeled garlic cloves on the pan.  Set the lamb on top and put the remaining rosemary and garlic on top of the roast.
Tightly cover the pan with foil and put it into the hot oven.  Turn the oven down to 325°F/160°C and let it roast for 4 hours.

The results are buttery, fork tender roast.

It was amazing!  I didn't make gravy from the pan drippings but that would certainly be a good idea.

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