Classic Roast Lamb Shoulder (Serves 3–4)

Ingredients:

• 1 lamb shoulder (about 2-4 lbs)
• 4 cloves garlic, sliced or minced
• 2 tablespoons fresh rosemary (or 1 tablespoon dried)
• 1 lemon, halved
• 3 tablespoons olive oil
• Salt and black pepper
• 1 cup broth or water
• 3 carrots, chopped
• 2 onions, quartered
• 4 potatoes, chunked

Directions:

1. Preheat your oven to 325°F.
2. Pat the lamb dry, then rub with olive oil, salt, and pepper.
3. Make small cuts in the meat and tuck in garlic slices and rosemary. Squeeze lemon juice over the top.
4. Set the lamb in a granite roasting pan, surround it with vegetables, and pour in the broth.
5. Roast covered for about 3½ to 4 hours, until the meat is tender.
6. Remove the cover for the last 30 minutes to allow the meat to brown and crust.

As always, let the meat rest before carving.

Serve with the roasted vegetables.