Oven Roasted Lamb Shoulder

[Xabia Jim]

We have been doing roast lamb leg and shoulders in the WFO....

The lamb is marinated ahead of time in a olive oil and wine emulsion done with garlic, rosemary and thyme......blend them in a food processor…..marinading overnight in a plastic bag has worked for us. The initial lamb cut can be pierced with a knife and garlic slices inserted.....as to your liking.

We place it flat in a terracotta dish and turn it once while roasting. Use a slower oven of about 350 degrees for about an hour and a half to two hours. I often throw in some whole gloves of garlic and serve them with the lamb. Some small wood is on the side burning for smoke flavor and throw some fresh rosemary branches on the coals.

The rosemary adds some spice to the air for ambience ....and the food.

Good eating....
Jim

(The Lamb was a bit ahead of the potatoes so we pulled it, put it in one dish and covered with a blanket for 1/2 hour....it rested nicely!)