Name: Roast Lamb Shoulder
Yield: 6 Servings
Ingredients: 1 6–7-lb. bone-in lamb shoulder, some fat still attached (1/8'–1/4' thick); 2 tablespoons sea salt; Coarsely ground black pepper; 5 garlic cloves, chopped; 3 tablespoons coarsely chopped fresh rosemary; 3 tablespoons extra-virgin olive oil; 3 tablespoons fresh lemon juice

Lamb shoulder become incredibly tender in this keeper of a lamb roast recipe.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

Recipe notes