Lamb Shoulder (roasted)

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 4 lbs boneless lamb shoulder (skin on)
• 4 cloves garlic (smashed)
• 1/2 cup fresh oregano
• 4 tablespoons kosher salt (1 tbsp for every lb. of meat)
• 1 tablespoon fresh coarse ground black pepper
• 3 tablespoons vegetable oil
• 2 tablespoons wine vinegar

Recipe

• 1 place the lamb, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits.
• 2 mash the garlic, oregano, salt, and pepper into a paste on a cutting board with the flat side of a knife; place the paste into a bowl and stir in the oil and vinegar.
• 3 rub the garlic paste all over the lamb, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture.
• 4 this will help form a crust on the outside when cooked.
• 5 cover the lamb with plastic wrap and marinate in the refrigerator for at least 3 hours or overnight.
• 6 allow the meat to sit at room temperature for 30 minutes before cooking.
• 7 preheat the oven to 350 degrees.
• 8 roast the lamb for 3 hours, uncovered, until the skin is crispy-brown.
• 9 let the meat rest on a cutting board for 10 minutes before slicing.
• 10 also, prior to slicing, lightly scrape off the very salty crust that has already served its purpose.