With a generous coating of garlic and fresh herbs that make a flavorful pan sauce, serve this delicious roast straight from the skillet for more casual suppers.
Roasted Lamb Shoulder
Makes 6 to 8 servings
- 6 cloves garlic, minced
- 3 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 3 teaspoons kosher salt
- 2 teaspoons hot sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 (3-to 4-pound) lamb shoulder, trussed
- 2 lemons, halved
- Garnish: fresh rosemary, fresh tarragon
- Preheat oven to 325˚.
- In a medium bowl, whisk together garlic, rosemary, tarragon, lemon juice, mustard, salt, hot sauce, cumin, and pepper. Slowly whisk in olive oil until a paste is formed.
- In a large enamel-coated cast-iron braiser or Dutch oven, heat olive oil over medium-high heat. Add lamb; cook until browned on all sides, about 4 minutes per side. Remove lamb from pan; brush garlic mixture all over lamb. Return lamb to pan. Add lemon halves, cut side down, to pan; cover with lid.
- Bake until a thermometer inserted in thickest portion of lamb registers 135˚, 45 to 55 minutes. Let stand for 20 minutes before serving; serve with lemons. Garnish with herbs, if desired.