Boneless Lamb Shoulder Roast
- 1 cup washed and dried fresh parsley leaves
- 4 medium or 2 large garlic cloves
- Salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil, more or less
- One 3- to 4-pound boned lamb shoulder
Instructions:
Lamb shoulder is a bony cut of meat that can be turned easily into a boneless roast by someone who has the experience to do so.
- Preheat the oven to 300°F. (Line a pan with foil to facilitate cleanup if you like). Mince together the parsley and garlic until quite fine (a small food processor will work for this). Add a big pinch of salt and some pepper and enough olive oil to make a slurry. Smear this on and into the lamb, making sure to get it in every nook and cranny you can reach. Put the lamb in the roasting pan.
- Roast for about 1½ hours, basting with the pan juices every 30 minutes or so. When the internal temperature reaches 140°F, turn the heat to 400°F and roast for about 10 minutes more, or until the internal temperature is 150°F and the exterior has browned nicely.
- Let the roast sit for about 10 minutes before carving, then carve and serve, with some of the juices that come out during carving.