BONELESS LAMB SHOULDER ROAST

Boneless Lamb Shoulder Roast image

Yield makes 6 to 8 servings

Number Of Ingredients 5

1 cup fresh parsley leaves
4 medium or 2 large garlic cloves
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil, more or less
One 3- to 4-pound boneless lamb shoulder

Steps:

Preheat the oven to 300°F. Mince together the parsley and garlic until quite fine (a small food processor will work for this). Add a big pinch of salt and some pepper and enough olive oil to make a slurry. Smear this on and into the lamb, being sure to get it into every nook and cranny you can reach. Put the lamb in a roasting pan (you can line the pan with foil to facilitate cleanup if you like).
Roast for about 1 1/2 hours, basting with the pan juices every 30 minutes or so. When the internal temperature reaches 140°F, turn the heat to 400°F and roast for about 10 minutes more, or until the internal temperature is 150°F and the exterior has browned nicely.
Let the roast sit for about 10 minutes before carving, then carve and serve, with some of the juices that come out during carving.