Rosemary Lamb Roast

10-12 lb lamb shoulder roast 
14 cloves of garlic, 4 sliced, 6 at the bottom of the pan and 4 minced for the marinade
1 inch knob ginger, peeled and minced 
1.5 oz rosemary (2 packages)
6 tbsp extra virgin olive oil 
3 tbsp soy sauce 
2 onions, quartered 
2-3 carrots, peeled and chopped 
2 tbsp freshly ground pepper
1 tsp salt

Score the top of the lamb roast and stuff holes with sliced garlic and half of rosemary. 
At the bottom of a large roasting pan, place onions, carrots and remaining garlic cloves. 
Top with lamb shoulder roast. 
Mix together minced garlic, ginger, additional rosemary, oil and soy sauce. Rub it into lamb, all over.
Marinate overnight. 
Preheat oven to 475°F convection. When you’re about to put lamb into the oven, reduce temperature to 325°F convection. Bake for about 3 hours, covered well. At this point, it should feel tender with a fork (if not, continue cooking covered until soft). Increase temperature to 425°F and cook for an additional 30-40 minutes, uncovered. 
Allow to rest for 10 minutes and serve. 

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