Oven Roasted Boneless Lamb Shoulder
Author: April Ozbilgin
Recipe type: Main Dish
- 5 Pounds Boneless Lamb Shoulder
- Generous Drizzle Olive Oil
- 2 Heads Garlic, cut in half horizontally
- 3½ Tablespoons April's Spice Mix
- Put garlic in half horizontally and place in the bottom of a roasting pan but preferably a clay roaster.
- Rinse your Lamb and pat dry.
- Take the spice mix and sprinkle on the meat. Press into the meat well.
- Lay the lamb on top of the garlic with the fat side on top. You want the fat on top so the meat will be more tender.
- Drizzle with olive oil.
- You can then cover with a lid or aluminum foil and refrigerate until ready to cook for a couple of hours or you can cook immediately.
- Place into an oven preheated to 350 degrees. Cook for 30 minutes and then lower the heat to 300 and cook for 2½ hours more.
- Remove from oven and let meat rest about 10 - 15 minutes before serving. Serve with rice and a salad.
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2013/02/oven-roasted-boneless-lamb-shoulder.html
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