Puerto Rican-style Roast Lamb Shoulder

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 4 garlic cloves, minced
• 1 medium onion, quartered
• 2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
• 1 tablespoon salt
• 2 teaspoons fresh ground black pepper
• 2 tablespoons peanut oil
• 2 tablespoons wine vinegar or 2 tablespoons cider vinegar
• 4 -7 lbs lamb shoulder, trimmed of excess fat but not all fat

Recipe

• 1 mix the garlic, onion, oregano, salt, and pepper in a food processor, adding the oil in a drizzle and scraping down the sides as necessary (or mince all together on a cutting board). blend in the vinegar.
• 2 rub the mixture well onto the lamb, getting into every nook and cranny.
• 3 place the meat on a rack and let sit, uncovered, for 1-24 hours. refrigerate if it is hot or the meat will be set out for longer than 2 hours.
• 4 preheat the oven to 350°f roast about 3 hours, turning every 30 minutes until well done, tender, and the skin is crisp. the internal temperature should be between 150°f-160°f do not allow to go higher than 160°f
• 5 let the meat rest for 10-15 minutes before cutting. the meat will be very tender and almost impossible to cut into uniform slices, so just cut it into chunks.