Puerto Rican Roast Lamb Shoulder

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 16
• 12 garlic cloves, peeled (or one head)
• 1 1/2 tablespoons kosher salt
• 1 tablespoon black peppercorns
• 2 tablespoons dried oregano (or 3 tablespoons fresh)
• 2 tablespoons olive oil
• 2 tablespoons wine vinegar
• 8 1/2 lbs lamb shoulder, skin on bone in

Recipe

• 1 using a mortar and pestle, pound the garlic and the salt to form a paste.
• 2 add the pepper and oregano and pound well to incorporate; stir in the olive oil and vinegar, this called a wet adobo which will keep in the refrigerator for 5 or 6 days.
• 3 place the roast skin side up and make several slits, about 1 1/2 inches long and as deep as possible; spoon some wet adobo into the slit.
• 4 turn roast and do the same with the other sides, then rub the adobo all over.
• 5 refrigerate, covered for at least one day, up to 3.
• 6 turn once a day.
• 7 preheat oven to 450 degrees f.
• 8 roast, skin side up, on a rack in a roasting pan for 1 hour; reduce heat to 400 degrees f and roast until the skin is deep golden and crackly (160 degrees on an internal meat thermometer), about 3 hours.
• 9 let rest at least 15 minutes before carving.
• 10 remove the crispy skin and cut into smaller pieces (you can use kitchen shears).
• 11 carve the meat, parallel to the bone, all the way through to the bone.