Season lamb shoulder with sea salt and freshly
For the lamb shoulder:
Preheat the oven to
br>Cut or lamb roast and lay flat. Stuff the lamb shoulder, spreading the
Insert garlic into roast.
Combine marmalade, soy sauce and pepper.
Pour over lamb and let stand 4 hours in refrigerator, turning frequently.
Reserve marmalade mixture.
Place roast on rack in a 325\u00b0 oven and bake 30 to 40 minutes per pound.
During last 30 minutes of baking, baste roast with marmalade mixture until done.
uts.
Trim fat from lamb. Lay meat flat, boned side
ut on top of the roast.
Peel all the outer
Preheat oven to 350\u00b0F.
Place onion, capers and lemon in a food processor. Process until a smooth paste forms.
Score meat and rub paste in well. Roll up lamb shoulder, securing with kitchen string.
Roast for 1 1/2 hours, until cooked to taste. Rest, covered, for 15 minutes. Serve sliced, accompanied by couscous and roasted carrots.
IMPORTANT NOTE #1: This recipe makes a product that's
oasting tin, together with the lamb shoulder and the peeled garlic cloves
o 300\u00b0F Place the roast in a roasting pan and
o 450\u00b0F. Place the lamb shoulder in a greased baking pan
Preheat oven to 325\u00b0F.
Rub lamb with 1 tsp oil. Season well. Sprinkle with oregano. Place in a roasting pan. Pour 1 cup water and vinegar around lamb. Cover tightly with foil and roast for 1 hour 30 mins.
Meanwhile, toss together remaining ingredients. Season well. Arrange around lamb, replace foil and cook for another 1 hour 30 mins.
To serve, transfer lamb to a platter, cover loosely with foil and let rest for 10 mins. Return vegetables to oven. Cut meat into chunks and serve with vegetables and garlic cloves.
oil as steam vents.
Roast for 2 to 2 1
Tie roast if necessary.
Combine lamb with the next eight ingredients. I use a large ziplock bag for this.
Marinate at least 1/2 hour, or overnight.
Take roast from marinade.
Heat marinade in a saucepan with the peanut butter and water until thick and bubbly to make the glaze.
Roast meat at 170C for 1 to 1 1/2 hours, until cooked to your liking, brushing with glaze during last 10 minutes.
(165 degrees C). Season roast on all sides with salt
edium-high heat.
Season lamb shoulder with salt and pepper; cook
Trim lamb shoulder steak from bones and set
medium bowl.
Place lamb in a large sealable baggie
ouquet; set aside.
Season lamb with salt and pepper.
harp knife, slice horizontally through lamb, stopping about 1 inch from